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Jamison's Christmas Mint Candy (Homemade Andes Mints) Recipe

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This recipe for Jamison's Christmas Mint Candy (Homemade Andes Mints), by , is from Rayfield - Lee Wedding, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamison Rayfield

Category:
Category:

Ingredients:  
Ingredients:  
Two large bags dark chocolate chips
One large bag white chocolate chips
Peppermint Oil
Optional green food coloring

Directions:
Directions:
First Layer: melt dark chocolate in double boiler. Pour thinly on sheet of parchment paper on a large cookie sheet. Refrigerate until hard.

Second Layer: melt bag white chocolate chips in the double boiler. Add one tablespoon (or less) of peppermint oil. Add a dash or two of green food coloring (or not). Pour thinly over the hardened dark chocolate. Refrigerate again.

Third layer: repeat with second bag or dark chocolate in double boiler. Melt, pour and refrigerate until hard.

Cut up pieces or break them up, and store in plastic containers. Store in the freezer.

Number Of Servings:
Number Of Servings:
A bunch
Preparation Time:
Preparation Time:
2 days

 

 

 

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