Frango Mints Recipe 395
ERIKA'S "FRANGO" MINTS
This recipe was passed on to my mom from her dear friend Erika Brooks who was an amazing cook, baker, and cake decorator in 1984. This recipe is based on the famous Frango® candy that was sold at the Bon Marche in Seattle, WA. I have substituted other extracts for different flavors. If I want a pretty look, I pipe the chocolate into small candy papers with a pastry tip. The result is a soft smooth chocolate candy.
Provided by mauigirl
Categories Desserts Candy Recipes Mints
Time 4h15m
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet or plate with waxed paper.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
- Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
- Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 16.7 g, Cholesterol 5.1 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 24.5 mg, Sugar 15.4 g
FRANGO MINTS RECIPE - (3.9/5)
Provided by beaglesk
Number Of Ingredients 6
Steps:
- Melt chips over a double boiler and cool. Cream butter and powdered sugar. Add eggs and beat well. Add flavorings. Add to cooled chocolate. Mix well and pour into buttered pan or drop by teaspoons onto wax paper. Refrigerate.
COPYCAT FANTASTIC CHOCOLATE MINT FRANGOS
Mmmmm! These Frangos will melt in your mouth! They are so easy to make and also make great gifts. After cutting the Frangos into small pieces, I individually wrap each piece in pretty cellophane paper, and then place all pieces in either a cool coffee mug, a pretty box, or a lovely bag. I then take a colorful recipe card and write out the recipe to include with the gift because people always ask me for it once they have tasted these! Please note that the prep time does not include chill time.
Provided by Helping Hands
Categories Dessert
Time 8m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate chips over low heat.
- Allow to cool.
- Add remaining ingredients and beat well.
- Pour into buttered dish.
- Refrigerate until it has hardened (but is still soft enough to slice).
- Cut into small pieces and serve.
FRANGO MINTS
Those wonderful, delectable, melt-in-your-mouth chocolates...those of you in the Northwest, especially, will recognize these candies. The recipe comes from a cookbook put out by volunteers and employees of a hospital in Washington state. Delish!! The number of mints you get, depends on how big you make them. I usually make them the size of a quarter or thereabouts. Refrigeration time is not listed.
Provided by silly sally
Categories Candy
Time 20m
Yield 30 pieces
Number Of Ingredients 6
Steps:
- Melt the chololate over hot water, then cool.
- Cream butter.
- Add powdered sugar.
- Mix.
- Add eggs; beat well.
- Add cooled chocolate, vanilla and flavoring.
- Mix well and drip on waxed paper.
- Place in fridge for at least 4 hours, preferably overnight.
- Store in cool, dry place.
FRANGO MINT PIES
My mom gave me this recipe, which she got from my aunt who lives in Seattle. I guess Frango Mints are popular treats in the Northwest. They are called pies even though you make them using muffin tins. This dessert is one of my absolute favorites. As an option you can top each "pie" with vanilla wafer crumbs. We have never made them this way, but that is what the original recipe suggests as an option. They can be made ahead of time and last quite awhile in the freezer. Cook time includes freeze time.
Provided by bojmom
Categories Frozen Desserts
Time 40m
Yield 2/3 cupcakes, 12-18 serving(s)
Number Of Ingredients 5
Steps:
- Cream together butter and powdered sugar with a beater until well blended.
- Add the melted, cooled chocolate.
- Add the eggs and beat until blended.
- Add peppermint flavoring and beat again for five to six minutes.
- Place paper cups in muffin tin and spoon chocolate mixture into them.
- Freeze until set.
- Take them out 10 minutes before serving.
FROZEN CHOCOLATE "FRANGO" MINTS
This recipe came from our yacht club news letter. We don't have a sailboat there anymore, but we are still members. I don't care so much about what's in the flier except for the recipes! This one is really nice, but must remain frozen. We use the name "Frango" loosely around this area. True Frangos were developed and sold by the now out-of-business local Frederick & Nelson Dept. Store. We miss them. I'm thinking of using orange extract, raspberry extract, there are many possibilities! This recipe calls for 18 cupcake liners, which in my opinion would make for HUGE Frangos, so I used candy foil liners. It will make about double if candy liners are used!
Provided by Chef PotPie
Categories Candy
Time 1h15m
Yield 18 candy liner cups, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Using electric mixer, beat butter and sugar together until light and fluffy.
- Add melted chocolate and continue beating until thoroughly mixed.
- Add egg yolks and beat again until fluffy.
- Beat in peppermint extract.
- Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
- Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in pre-made chocolate shells instead of candy liners.
FRANGO MINT CHIP COOKIES RECIPE
Provided by Mary-10
Number Of Ingredients 12
Steps:
- Cream butter shortening and sugars until light, fluffy, and well-combined. Add eggs, vanilla and 1/4 cup grated Frango mints. Beat until creamy and well-blended. Sift flour, baking soda, and salt together in a separate bowl. Add sifted ingredients to beaten egg mixture, blending carefully. Beat for about 20 seconds. Fold in chopped nuts and 1 1/2 cups chopped Frango mints. Beat for 30 seconds. Drop heaping teaspoons of cookie dough on to greased cookie sheets, allowing at least 1-inch space between cookies. Bake in preheated 375°F oven for 8 to 11 minutes. Remove cookies from cookie sheet and allow to cool on rack.
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