Laura’s Mint Chocolate Candy
Have a sweet tooth, or need a simple hostess gift? Try Laura’s Mint Chocolate Candy Recipe. This one is sure to please even those on the naughty list!
Laura’s Mint Chocolate Candy Ingredients
- 1 x 12oz pkg. semi-sweet chocolate chips
- 1 x 14 oz. can Eagle Brand sweetened condensed milk (not evaporated milk)
- 2 tsp vanilla extract
- 6 oz. white chocolate
- 1 tbsp. peppermint extract (or a little less)
- Few drops of red or green food colouring
- In a heavy bottom saucepan, over low heat, melt semi-sweet chips with 3/4 of a can of sweetened condensed milk. Stir in vanilla.
- Spread half the mixture into wax paper – lined 8- or 9-inch square pan; chill 10 minutes or until firm.
- Hold remaining mixture at room temperature.
- In the heavy bottom saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk.
- Stir in peppermint extract and food colouring.
- Spread on chilled chocolate layer; chill 10 minutes until firm. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm.
- Turn onto cutting board; peel off paper and cut into squares.
Good-To-Know Baking Tip
Laura talks about ‘heavy bottom saucepans‘ but why?
Oftentimes, you’ll see a recipe call for a “heavy bottomed” pot or saucepan. So what does this mean? And why is it important?
Heavy bottomed pots and saucepans are thicker at the base, meaning they tend to absorb and distribute heat from a stovetop burner more evenly than a thin pot or pan. Thin pots and pans are more prone to “hot spots” — areas that heat more quickly than others; hot spots, if not watched carefully, can cause your food to burn. A heavy bottomed pot or pan will heat and cook your ingredients more evenly. Source-Los Angeles Times