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Copycat Andes Mints
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Copycat Andes Mints
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If you're a fan of Andes Mints®, this copycat version is going to be your new favorite recipe. Quick, easy and quite possibly better than the store-bought version!

Prep time
0:15
Bake/Cook time
0:30
Yield
24 pieces
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Copycat Andes Mints
Extra Fine Granulated Sugar
Prep time :
0:15
Bake/Cook time :
0:30
Yield :
24 pieces

INGREDIENTS

  • 12 ounces dark mint chocolate melting wafers
  • 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
  • 12 ounces white chocolate chips
  • 1/2 teaspoon coconut oil
  • 2 drops creme de menthe extract or mint extract
  • 10 drops green food coloring

DIRECTIONS

  1. Melt 6 oz of dark mint chocolate according to package directions.
  2. Pour chocolate into square candy molds.
  3. Tap mold onto counter to remove air bubbles.
  4. Refrigerate 10 minutes.
  5. In saucepan, melt together sugar, white chocolate, and coconut oil. Remove from heat, stir in extract and food coloring.
  6. Pour mint filling into candy molds on top of first chocolate layer.
  7. Refrigerate 10 minutes.
  8. Melt 6 oz of dark mint chocolate according to package directions.
  9. Pour chocolate over mint filling.
  10. Tap mold onto counter to remove air bubbles.
  11. Refrigerate 10 minutes.
  12. Pop chocolate out of mold and serve. Store at room temperature. 

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

Andes Mint is the fully-owned copyright © 2017 Tootsie Roll Inc. All rights reserved. 

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