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Homemade Andes mints

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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!

homemade andes mints are easy and everyone loves them

Delicious and easy to make Andes mints that everyone loves

Homemade Andes mints- this week’s treat

it's easy to make your own andes mints - layers of chocolate with peppermint are crazy easy to recreate and a fun holiday treat
4.16 from 39 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
set time: 30 minutes
Total Time: 50 minutes
Servings: 60 mints
Calories: 66kcal
Author: Ashlee Marie

Ingredients

US Customary - Metric

Instructions

  • Melting the Chocolate:
  • Get 3 oven safe bowls.
  • Put the chocolate for each layer in three different bowls.
  • Put them all in the oven on Warm for 20 mins.
  • Then turn off the oven and pull out the first layer (leave the other two bowls in the oven to keep warm).
  • 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.
  • Stir the bowl of chocolate until it's smooth and add 7 drops of oil based candy flavoring to the bowl.
  • Now QUICKLY pour the chocolate around the pan. then starting on the outer edges smooth it with your spatula.
  • 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.
  • 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!
  • When the whole layer goes from glossy to matte you're read!
  • Grab your colored candy melts out of the oven, add your oils (7 drops) and stir it smooth
  • Then spread it over the chocolate layer, and shake it smooth and let it cool until it's matte
  • Pull out the last bowl, add the 7 drops of oil and stir it smooth.
  • pour it on, spread it out and shake it smooth
  • 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!
  • 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

Video

Nutrition

Calories: 66kcal | Carbohydrates: 9g | Protein: 0g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 33mg | Fiber: 0g | Sugar: 5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 12mg | Iron: 0.4mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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Comments

    4.16 from 39 votes (39 ratings without comment)

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    Recipe Rating




    • Ashlee

      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!

  8. Charlotte

    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

    • Ashlee

      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!

    • Ashlee

      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!

  18. T

    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

    • Ashlee

      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!