CHOCOLATE BUTTER MINTS RECIPES

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BUTTER MINTS RECIPE | ALLRECIPES



Butter Mints Recipe | Allrecipes image

These heavenly nuggets are out of this world! Always a huge hit with everyone who tries them!

Provided by KKATT82

Categories     Mint Candy

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 1 1/2 pounds

Number Of Ingredients 5

3 cups sugar
1 cup water
1 cup butter, softened
¼ teaspoon peppermint oil
3 drops green food coloring, or as needed

Steps:

  • Butter a 10x15 inch jellyroll pan, and place in the refrigerator.
  • In a heavy saucepan, combine the sugar, water, and butter. Bring to a boil over high heat. Stir occasionally with a wooden spoon. When the mixture starts to boil, reduce the heat to medium, cover, and cook for 3 minutes to allow the steam to wash the crystals that form on the insides of the pan. Uncover, and heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • Remove from the heat, and stir in the peppermint oil and food coloring. Be sure to keep your face away from the steam as the odor is very strong. Pour into the chilled pan. Let stand undisturbed for several minutes.
  • Use a rubber spatula to gently fold the edges of the hot candy into the center to soften. Continue folding until the candy is cool enough to pick up with your hands. Butter your fingers, and pack the candy into a ball. Begin stretching and pulling. Continue stretching and pulling until the the candy becomes porous and satiny, about 5 minutes.
  • Pull the candy into a 1/2 inch thick rope, and cut into 1/2 inch pieces using greased scissors. Let the candy cool completely, then store in an airtight tin for at least 24 hours before serving.

Nutrition Facts : Calories 164.6 calories, CarbohydrateContent 25 g, CholesterolContent 20.3 mg, FatContent 7.7 g, ProteinContent 0.1 g, SaturatedFatContent 4.9 g, SodiumContent 54.5 mg, SugarContent 25 g

BEST CHOCOLATE-MINT LAYER CAKE — HOW TO MAKE ... - DELISH



Best Chocolate-Mint Layer Cake — How to Make ... - Delish image

Andes chocolate lovers, meet your new favorite cake from Delish.com.

Provided by Lauren Miyashiro

Categories     vegetarian    Christmas    baking    dessert

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 9

1

(16-oz.) box devil’s food cake mix, plus ingredients called for on box

1 c.

Andes mints, plus more for garnish

1 c.

heavy cream

2 c.

chocolate chips

1 c.

butter, softened

5 c.

powdered sugar

1 tsp.

peppermint extract

3 tbsp.

 heavy cream

6

drops green gel food coloring (optional)

Steps:

  • Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely. Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake. Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined. Top 1 cake layer with buttercream, then place the second cake layer on top of it.  Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache, as seen in the video. Decorate with Andes mints. 

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