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homemade andes candies (creme de menthe)

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmmm!

(1 rating)
yield 1 - me! LOL!

Ingredients For homemade andes candies (creme de menthe)

  • 1/2 c
    semi-sweet chocolate chips
  • 1/2 c
    white chocolate chips
  • 1/2 tsp
    peppermint extract
  • green food coloring

How To Make homemade andes candies (creme de menthe)

  • 1
    Line an 8" x 8" baking pan with parchment paper. Cut it so it perfectly fits on the bottom & dab the corners with melted chocolate so it stays in place. Allow to set {just a few minutes}.
  • 2
    Melt chocolate chips in a microwave safe bowl. Melt in 30 second increments, stirring at each stop, repeat until smooth. Drop 1/4 tsp peppermint extract in & stir. Adjust to taste – add the remainder 1/4 tsp if it is not strong enough.
  • 3
    Slowly pour 1/2 (or less) as the bottom layer into the pan. You want a thin layer so go slowly. Using the back of a spoon or the shake method, make sure it is evenly spread. Freeze for 2 minutes. Make sure it does not freeze completely!!! You don’t want 3 separate layers that fall apart but you also don’t want the chocolate layers to blend into it each other. Watch for the color of the top – when it is no longer shiny is a good indicator you’re ready for the next layer.
  • 4
    While you are flash freezing the first layer, melt the white chocolate chips in the same way in the microwave. Drop food coloring in, stir until smooth.
  • 5
    Pour green chocolate for the thin 2nd layer. Shake until evenly spread. Freeze for 2 minutes or until no longer shiny.
  • 6
    Repeat with 3rd chocolate layer. If you need to reheat your chocolate because it is hardening a little, place back in the microwave for 10 - 20 seconds. Freeze 2 - 5 minutes.
  • 7
    Before it sets completely, using a knife, slice the shapes of your mints, rectangle, square, triangle...your choice. Allow to set until dry, either on the counter.
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