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Melt Away Mints

Candy Recipe

Three simple ingredients make tasty Melt Away Mints! Milkcote chocolate coating, vegetable shortening and peppermint oil. Milkcote is a diabetic chocolate. If your not a diabetic you can substituite with regular chocolate.

Melt Away Mints

Recipe Ingredients

1-1/2 pound *Milkcote chocolate coating finely chopped
2/3 cup melted vegetable shortening
3 or 4 drops pure peppermint extract

Recipe Directions

In the top of a double boiler, melt milkcote coating over hot, not boiling, water.

Add shortening and peppermint, a little at a time, beating well after each addition.

Chill chocolate mixture in the refrigerator until of a soft custard consistency.

Place in a mixing bowl and beat for 30 seconds. Do not overbeat.

Pour into a waxed paper-lined 10 x 13-inch pan.

Cover with batter and tap pan to level mixture. Place in refrigerator until firm but not hard. Cut into squares. Dip in melted and cooled milkcote coating.

Nutrition Information

Yield: 100 servings

Chocolate Melt Away Truffle Squares

These make very light and fluffy Chocolate Mint Truffle Squares via the use of whipping cream. Plus chocolate, Splenda, Sugar Twin, peppermint extract and cocoa powder.

1-1/4 cups whipping cream
1/2 pound unsweetened chocolate chopped small pieces
1/3 cup granular Splenda
1/3 cup granular Sugar Twin
1 teaspoon pure peppermint extract
4 tablespoons cacao powder

In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.

With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap-lined 8 by 8-inch pan. Refrigerate until set.

Dust the top with 2 tablespoons of the cocoa powder. Flip out, cocoa-side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut. Keep frozen until you are ready to serve them.

Recipe Notes

  • You can pipe the mixture into tiny foil cups for something different and vary the flavoring as you like. Bourbon is especially good with chocolate.
  • Use a good quality unsweetened chocolate like Callebaut, Vahlrona or Scharffen-Berger. Bakers chocolate is very grainy when used in low-carb sweets.

Nutrition Information

Yield: 24 truffle squares  Serving size: 1 square  Total Calories: 105; Fat: 11g; Carbohydrates: 4.1g; Fiber: 3.4g; Protein: 2.9g