I don’t know about you but I love mint and chocolate together. Who am I fooling, I love any kind of chocolate. Well, maybe not chocolate covered bugs but just about anything chocolate is good in my book. Since chocolate and mint are a favorite of mine I love these homemade Andes mint candy.
This is an easy recipe but does involve some chilling time for each layer so they don’t become a mixed up mess. The lower and upper layers are a mixture of condensed sweetened milk and chocolate chips. The middle layer is candy coating or vanilla chips whatever you have on hand, a little flavoring and food color.
I have found with this recipe it is best to line the pan with waxed paper. By doing that it makes it so much easier to get the candy out of the pan. It also leaves the edges a little jagged so you will need to shave those off. After all those edges are good samples to make sure the candy turned out well.
To make the layers, start by adding in half of the chocolate mixture, to the wax paper lined pan and let it firm up in the refrigerator. Then add the mint layer. Once the mint layer is set, it’s time to apply the last layer of yummy chocolate.
This time my mint layer was a little thick but these still tasted oh so good.
I have found a way to make these dairy free for my family. By replacing the condensed sweetened milk with this dairy free recipe. After that all you need to do if make sure you purchase dairy free chocolate chips and vanilla chips. (affiliate links)
- 1 can sweetened condensed milk (or dairy free sweetened condensed milk)
- 1 package Semi-Sweet Chocolate Chips
- 1 teaspoon Vanilla Extract
- 6 oz Vanilla Chips or Vanilla Candy Coating
- 2 teaspoons Peppermint Extract
- 3 drops Green Food Coloring
- In a sauce pan mix the chocolate chips with 1 cup of the sweetened condensed milk.
- Heat over medium heat, stirring constantly until the chocolate is melted and mixture is smooth. Remove from heat.
- Spread half the chocolate mixture into an eight inch square pan lined with wax paper and chill 10-15 minutes.
- While the first chocolate layer is chilling. Mix the vanilla candy coating or vanilla chips with the remaining condensed sweetened milk over low heat. Stirring constantly until smooth.
- Stir in the peppermint extract and food coloring.
- Spread the mint mixture over the first chocolate layer and chill another 10-15 minutes.
- Warm the remaining chocolate mixture if necessary and then spread over the mint layer.
- Chill until firm.
- Remove the mint candy from the pan and cut into 1 inch squares.
Do you like the combination of mint and chocolate?
This post is part of my 31 days of Homemade Sweet Treats series.