I love mint chocolates. Last year my wonderful mother-in-law bought me a box of posh mint chocolates and I don’t know if they lasted the night. I had wanted to try candy making ever since my husband and I went on a romantic trip to Brussels last year and visited the Chocolate Museum there. So what better way to start dabbling in candy making than to start with one of my favorite treats?
This recipe is surprisingly easy, though I must say I would make it over 2 days. I promise it is worth it though when you bite into one of these refreshing chocolate disk.
- 1 can condensed milk – About 1.5 cups or 400 grams
- Box of powdered/icing sugar – Sorry I don’t really have a precise measurement here. I used a 1kg box which wasn’t quite full. In the US a 1 lb box should be fine but whether you buy your box in kg or lbs I would have 2 boxes on hand just in case.
- Peppermint extract – About 1/2 tsp per 1/2 cup of condensed milk. Start will a teaspoon and add a few drops at a time at the end if you feel it needs more of a kick. But a little goes a long way.
- 300g or 10.5 oz of dark chocolate for melting – I used one that is 70% cocoa
1. In a mixer (or go to the gym and have a buff tough guy help you) combine the condensed milk with a little powdered sugar at a time until the mixture forms a thick chalky paste. Add the peppermint extract about halfway through this process. The mixture should pull away from the sides of the bowl and loses most of its stickiness. Let the mixture sit for about 15 minutes, this should help it be easier to handle for the next step.
2. Lay out some long strips of waxed, parchment or greaseproof paper on your work surface. Dust lightly with powdered sugar.
3. Roll the mixture into 1/2 tablespoon sized balls and place along the paper. A little powdered sugar on dry hands helps prevent it from sticking to your fingers.
4. Put some powdered sugar in a bowl and grab a flat bottomed glass at least 2 inches wide. Dip the bottom of the glass in the powdered sugar.
5. Use the glass to press down each ball to make each candy into a disk. They should be no wider than 1.5 inches, any wider and they will tend to break apart when dipped in chocolate. Keep dipping your glass into the powdered sugar every few patties to prevent sticking.
6. Leave this patties to sit overnight or at least for several hours. You need the mixture to dry out at much as possible or they will break when dipping. Overnight for me gave me the perfect consistency.
7. Use a spatula with a thin clean edge to release each disk from the paper. Flip each disk over to give them any needed time to dry on the other side.
8. In a bain marie (or a glass bowl placed over a simmering pot of water) melt the dark chocolate over a low heat. I actually take the bowl off the heat before the last of it melts.
9. Let the chocolate sit until it cools down to about 80-90 F or about 25-32 C. If you can stick your finger in and it feels about the same as your body temperature then you are close enough. But make sure you don’t burn yourself!
10. Dip the patties into the chocolate, let the excess drip off and place on new paper to cool. It is really up to you how you do this. You can place the patties on a fork and dip or place a few on a rack and pour the chocolate over top (though this will require more chocolate). I placed the patties onto a slotted spatula and poured spoonfuls of chocolate over top. As the spatula had lots of chocolate on it, the bottoms of the patties we able to be coated as well.
11. You can put the patties in the fridge to cool but if you have a cool kitchen just leave them out until completely set.