Frango Mint Pies Recipes

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

Erika's

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

Ingredients

1 (12 ounce) bag chocolate chips
1 ½ cups confectioners' sugar
½ cup egg substitute
¼ cup butter, softened
1 teaspoon mint extract
1 teaspoon vanilla extract

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

Frango Mints image

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.

Ingredients

1 (12 ounce) package milk chocolate chips or 1 (12 ounce) package semi-sweet chocolate chips
1/4 lb butter (not margarine)
1 1/8 cups powdered sugar
2 eggs
2 teaspoons imitation vanilla
1/4 teaspoon peppermint extract or 1/4 teaspoon rum extract

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For crust, in a medium bowl, combine the cracker crumbs, 6 tablespoons butter and the 1/4 cup sugar. Press onto the bottom and up the sides of a 9-inch pie plate to form a firm, even crust. Bake in a 350 degree F oven 8 to 10 minutes or until edges are golden. Cool on a wire rack.
For Praline Topping, butter a baking sheet; set aside. In a heavy medium skillet melt 1/2 cup sugar over medium-high heat, shaking skillet occasionally to heat sugar evenly. Do not stir. Heat until some of the sugar is melted; begin to stir only the melted sugar to keep it from over-browning. Stir the melted sugar into the remaining sugar as it melts. Reduce heat to medium-low; continue to cook until all the sugar is melted and golden, 3 to 5 minutes. Add 1 tablespoon butter to melted sugar in skillet, stirring until butter melts and mixture is combined. Remove from heat; add nuts, stirring to coat. Pour nut mixture onto prepared baking sheet. Transfer the baking sheet to a wire rack and cool completely. Using you hands, break the praline topping into small pieces. Transfer to a food processor. Cover and pulse until chopped.
For filling, in a heavy medium saucepan, combine the 1/2 cup sugar, cornstarch and salt. Add 1/4 cup of the milk and whisk until the cornstarch is dissolved. Add the chocolates and the remaining 3/4 cup milk. Cook and stir over medium heat 8 to 10 minutes or until the mixture is thickened and bubbly. Remove pan from the heat.
In a small bowl, whisk the egg until lightly beaten. Gradually stir about 1/4 cup of the hot filling into the egg, whisking constantly until well combined. Return egg mixture to the saucepan. Cook and stir over medium-low heat until mixture is slightly thickened and just begins to bubble (about 1 minute). Transfer the filling to a medium bowl; cool 30 minutes, stirring occasionally. Stir whipping cream and vanilla into cooled filling. Cover and refrigerate about 2 hours until well chilled.

Frango Mint Pies Recipes

ERIKA'S "FRANGO" MINTS

FRANGO MINTS

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