It’s time. I’ve stocked the pantry full of Christmas goodie experimentation essentials: Sugar in all forms (white, brown, powdered, pearl, molasses, corn and maple syrups), Chocolate in all forms (cocoa, chips, mini-chips, chunks), Mint in all forms (canes, extract, oil, leaves).
I was getting ready to make peppermint patties, and then got thinking about a little addictive candy we used to sell for the Pentwater 4th grade fundraiser…Mint Meltaways. Turns out, these are a snap and easily made by the kids. This is a great excuse to splurge and buy a big jar of coconut oil. I ordered mine from Amazon, and it’s taken 2 years to finish the jar. Orthodontia has started around here, so the other bonus is that this soft melty candy doesn’t cause trouble like Turkish Delight would.Mint Meltaways
1.) Melt the chocolate chips in the microwave, 30 seconds at a time, stirring between zaps until all the chips are melted.
2.) Add the coconut oil into the warm chocolate and stir until completely melted and incorporated.
3.) Add the salt and peppermint.
4.) Line a bread pan with parchment paper, wax paper or foil. Spray with cooking spray.
5.) Pour the chocolate into the prepared pan, and place in the refrigerator until firm.
6.) Once firm, remove the chocolate slab from the pan. Allow to warm up a bit before cutting. It tends to shatter if cut when really cold.
7.) Roll around in powdered sugar. These store best in the refrigerator.
This recipe is all about proportion. If you don’t have enough chips or coconut oil, you can scale things down and make a smaller batch. Just take the chocolate you have and multiply by 0.3 to get the needed oil, or take your oil and divide by 0.3 to get the weight of chips needed. So, if you only have 150g of chocolate chips left because you’ve been snacking on them, you need 45g of coconut oil. You’re smart enough to tweak down the salt and extract on your own. Remember to use a smaller pan for cooling or you’ll have paper-thin chocolates.