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Homemade Andes mints

By 142 Comments

It’s the beginning of a wonderful season- a season of great Food! Great dinners, treats, soups, etc… I love baking and the cooler weather lends itself nicely to great food! The beginning? Homemade andes mints (or any other flavor you like!).

these homemade andes mints are so easy to make and delicious

Aren’t they pretty? And the best part you can do it in any color and flavor. Start with high quality chocolate and use whatever extra flavoring you’d like and this creates a terrific treat! Whatever you do DON’T skimp on the quality of the candy melts. I prefer working with Merkens, Guittards and Callebaut, they taste great and they melt well. You can use dark, semi sweet or milk chocolate and then make sure your colored chocolate are the basic vanilla.

So this was actually one of the VERY first video’s I filmed, BUT I never shared it cause it just didn’t really fit SPRING or SUMMER the way it fit’s into Holiday goodies! So this is pre kitchen makeover completed, but I thought it was still worth sharing! Enjoy!

It couldn’t be easier, or more delicious, to make your own homemade andes mints

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homemade andes mints are easy and everyone loves them

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homemade andes mints are easy and everyone loves them
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Homemade Andes mints- this week’s treat
Prep Time
20 mins
Cook Time
30 mins
set time
30 mins
Total Time
50 mins
 

it's easy to make your own andes mints - layers of chocolate with peppermint are crazy easy to recreate and a fun holiday treat

Course: Dessert
Cuisine: American
Keyword: andes mints, copycat recipe
Servings: 60 mints
Calories: 66 kcal
Author: Ashlee Marie
Ingredients
US Customary - Metric
Instructions
  1. Melting the Chocolate:
  2. Get 3 oven safe bowls.
  3. Put the chocolate for each layer in three different bowls.
  4. Put them all in the oven on Warm for 20 mins.
  5. Then turn off the oven and pull out the first layer (leave the other two bowls in the oven to keep warm).
  6. Cut the wax paper to fit the length of the pan as well as come up the sides a bit. take some of the melted chocolate in each corner to hold the wax paper in place. Make sure your wax paper is pulled tight across, we don't want any bubbles, bumps or wrinkles in the paper, it will show in the chocolate.
  7. Stir the bowl of chocolate until it's smooth and add 7 drops of oil based candy flavoring to the bowl.
  8. Now QUICKLY pour the chocolate around the pan. then starting on the outer edges smooth it with your spatula.
  9. Then grab the side of the pan and shake/knock it on the table. After a bit of shaking/knocking the chocolate will smooth itself out.
  10. The key to the next layer is to know when to pour it on! If you pour to soon you'll risk mixing the layers together, they'll still taste great, but not be as pretty. AND if you wait too long the layers won't stick together!
  11. When the whole layer goes from glossy to matte you're read!
  12. Grab your colored candy melts out of the oven, add your oils (7 drops) and stir it smooth
  13. Then spread it over the chocolate layer, and shake it smooth and let it cool until it's matte
  14. Pull out the last bowl, add the 7 drops of oil and stir it smooth.
  15. pour it on, spread it out and shake it smooth
  16. like spreading if you cut to soon you'll mix your layers, if you wait too long you'll shatter the chocolate! Once it's matte take a Sharp knife and cut it!
  17. I like to cute the rounded edges off (and my husband likes to eat those small edges) and then cut the rest into 2 1/4 inch squares

Recipe Video

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Ashlee Marie

Ashlee Marie

CEO at Ashlee Marie Cakes
Ashlee Prisbrey is a self taught cake decorator and home chef turned blogger turned youtuber. On her blog and youtube channel she shares cake decorating tutorials, from scratch recipes, and themed party food (cause for her parties are all about the food). In addition to blogging and videos she travels around the country speaking at blog conferences. Last year she competed on Food Network, the Halloween Baking championship, a dream come true! Ashlee loves empowering women and moms, in the kitchen, in blogging or in life. Her motto is nothing is too hard with the right tips and tricks.
Ashlee Marie

@ashleemariecake

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Comments

    • It’s really quite easy! Not really hard at all. Warm, spread, shake… Repeat. And even if it’s not perfectly smooth you end up cutting them up and it’s hard to tell!

      Reply

  8. Those look really good, I am totally trying this out. I always called those pans brownie pans, too. I had to call my mother and ask her what a jelly roll pan was the first time I came across it in a recipe.

    Reply

    • I’m so glad I wasn’t the only one! But I still aways use them for brownies. I’ve never made a jelly roll. I should probably try at some point for fun!

      Reply

    • It was SUCH a treat for me! I still think of my blog as this tiny thing that nobody but my friends (whom I bribe) to look at! It was so much fun to meet In PERSON someone who “knows” me! I hope you weren’t TOO overwhelmed Sat. Lots of the choices (wordpress or blogger, etsy or not, more of this or that, changing names, domain, etc….) come about naturally as you find your path. Just make sure your having FUN and that’s it’s enjoyable, not one more “chore” in our busy lives and you’ll find the right answers for you!

      Reply

  18. I know, I know… I will turn in my woman card after this confession – but I don’t like milk chocolate… or dark chocolate… you think white chocolate would work? a nice raspberry filling in the middle??? oh, shoot – all these yummy blog recipes on a day I’m trying to work off my Bloggy Boot Camp overindulgence is maybe not my best plan…

    Reply

    • No biggie, your not the only one. You don’t have to go with the chocolate flavored ones, you can pick any of the colored (or not colored- white) ones you want and the favors are compltely determined by which oils you use! So white chocolate and raspberry are totally acceptable!

      Reply

  24. Woah, those look perfect! I love Andes Candies. Not only do they taste great, but they remind me of my grandpa who always had a stash of them. Thanks for sharing this. I’m definitely adding these to my candy list this year.

    ~ The Speckled Dog

    Reply

    • well I didn’t! I was introduced to this at a church activity! This woman has been coming every year for 5 years teaching the ladies in my neighborhood! But I do like to mix and match my own flavors…

      Reply

  40. these look like they came from a fancy chocolate shop. chocolate and mint is my fave combination. your tutorial is great too! found you through tatertots…so glad i did.

    Reply

  41. I love andies! Ooouuu I just may have to try these. I am bookmarking your ‘recipe’! 😉 Great tutorial and I’ve never melted chocolate like you do….but LOVE that it’s EASY.

    Reply

    • Real chocolate you have to be careful with, of course, but this way would work great. I also like to use a double broiler, but for these smaller batches the oven works great. PLUS these are chocolate flavored candy melts, not normal chocolate, so they melt well almost anywhere! They would be hard to burn so even you microwave works!

      Reply

    • My whole family loved them! I try to keep my more “adult” candy for myself, but my kids LOVED them! Next time we’re going to try some fun flavors that the kid’s pick out!

      Reply

    • I’ve been thinking about this. I know you can give them away in gift boxes, all stacked nicely together, without issues. Since they are candy melts and not pure chocolate I think they would work in a bag just fine!

      Reply

    • Actually I got them from the woman who taught the class at our church. She sells them out of her house. I’ll try to remember to get her number! I need some more supplies anyway! Gygi’s on 300 E in Salt Lake has some, but they only have the pre-flavored colors, NASTY. But you could get the chocolate and whites and dye the white yourself!

      Reply

  56. Delicious! I want them NOW! I used to use Guittard Melt N Molds but haven’t stocked up in awhile, so maybe I need to try Merkens. I will NEVER buy Wilton or cheaper brands anymore. For those that mess up, just break it up into chunks and they will still be eaten. My family dives in before ever really paying attention to shapes, designs and colors when I make chocolate.

    Reply

    • Isn’t that the truth!! You get what you pay for when it comes to chocolates! Totally worth getting the good stuff. You have to cut them while they are still soft if you want squares. If you don’t mind broken ones then shattering it when it’s cool works just as well. Like you said, who really cares about the shape!

      Reply

  57. I love the recipe. Can you recommend a good place to buy flavor oils. I am in the middle of making cherry chocolate caramel popcorn when I realized that I have never flavored chocolate before. Your recipe answered the how. I just don’t know where I can buy the flavored oils. Thanks.

    Reply

    • Ummmm I find them everywhere. Michaels and Joanns should have the Wilton brand, it’s candy flavoring, not icing flavoring. Any specialty cake/bakery supply shop will have some. And any online candy making places will have it. My favorite is

      Reply

  58. Found you through Pinterest and I’m SO glad I did. This tutorial looks AWESOME!!! Andes mints are the best and I’m just floored at the idea of making them myself. YAY!!! Thanks so much for sharing. 😀

    Reply

  59. Can you please redo this in recipe form? I like to check to see if I have the ingredients first. I dont really like that I would have to read the whole thing to figure out the ingredients. Thanks.

    Reply

    • 10 oz chocolate- melted
      10 oz vanilla melts- any color- melted
      10 oz chocolate- melted
      jelly roll pan
      parchment paper
      candy oil- any flavor you want- 5-7 drops mixed in each layer of chocolate

      cover the bottom of the jelly roll pan with parchment paper. pour it into the jelly roll pan, shake smooth. wait until it get’s dull and pour the next layer, repeat. When the top layer is dull cut the chocolate- if you wait too long it will break instead of cutting smooth!
      pour first

      Reply

    • Ummm since ours get’s eaten so fast that’s hard to guess 😉 they’ll actually stay good for quite some time. since your not adding anything to the chocolate melts but the oil flavors they’ll stay good as long as the chocolate does. a year or more if you don’t let them get to hot or too cold.

      Reply

  61. These look so yummy! I’ve recently discovered the Andes holiday peppermint crunch mints. Do you think crushing candy canes into almost dust, then mixing that with the top and bottom layers would cause any problems?

    Reply

  64. Thanks so much for posting this recipe! We love Andes candies in our house, and we can never seem to get enough. We still may not be able to get enough (are there ever truly enough Andes candies? I think not), we will be able to have them whenever we want! YEAH!

    Reply

    • YAY! I usually hide half the batch just for myself to save and enjoy (so I don’t feel like I have to race to get enough before the kids and husband eat it all)

      Reply

  65. So, I’m a little embarrassed to admit I JUST found these! But I have a question…Do they end up with a strong mint taste like the candies, or mild like the baking chips? (Or does it just depend on how much flavoring you use?) We use the baking chips to add flavor to boxed brownies (make the mix like the box says and sprinkle the chips over the brownies before you put them in the oven). However, we’ve found more mint flavor comes from the candies, chopped up, than the chips. I’m just curious if these would work for our purposes. (Plus, I wouldn’t have to worry about them being pretty…) 🙂

    Reply

    • It’s totally up to you. You can control the strength of the flavoring by how many drops of the candy flavor you add! So you could totally make sure they had a nice strong flavor (which I like too) then chop them up for baking! I will say that the chips are made out of different chocolate and made to maintain their shape, where these would totally melt in cookies or brownies in the oven. And NOT maintain their shape

      Reply

  66. What is the yield for this recipe? What size squares (rectangles) do you cut? I am definitely going to try these next Christmas!

    Reply

  67. What is the difference between Chocolate wafers and Vanilla candy melts other than brown and white? Is chocolate wafers chocolate candy melts????????????????????

    Reply

    • I use high quality chocolate wafers – like guitards, or Callebaut or Merckens – you get a much better melt – candy melts aren’t chocolate at all, but candy made to melt and seem like chocolate – but not chocolate – so they won’t work as well

      Reply

  68. These look amazing! Could I use vanilla almond bark instead of the candy melts for the middle layer or are they not interchangeable?

    Reply

    • chocolate wafers – like guitards, or Callebaut or Merckens – you get a much better melt – candy melts or almond bark aren’t chocolate at all- so yeeeeeesssss you can, you’ll need green oil dye (not water based) to get the color and the end result won’t really be authentic – as it won’t be chocolate.

      Reply

    • personally I keep them out – but either works – they’ll stay set at room temp – but if you like cold chocolate you can refrigerate them, but there is no need

      Reply

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