It’s the beginning of a wonderful season- a season of great Food! Great dinners, treats, soups, etc… I love baking and the cooler weather lends itself nicely to great food! The beginning? Homemade andes mints (or any other flavor you like!).
Aren’t they pretty? And the best part you can do it in any color and flavor. Start with high quality chocolate and use whatever extra flavoring you’d like and this creates a terrific treat! Whatever you do DON’T skimp on the quality of the candy melts. I prefer working with Merkens, they taste great and they melt well. You can use dark or milk chocolate and then make sure your colored melts are the basic vanilla.
Jelly Roll pan
10-11 oz chocolate
10-11 oz vanilla candy melts
10-11 oz chocolate
candy oil- peppermint is my go to
You want to cut the wax paper to fit the length of the pan as well as come up the sides a bit, but you DON’T want them to come up the sides too far of it will fold over and fall into the chocolate. We don’t want the wax paper moving around so you want to take some of the melted chocolate (see more info on that below) in each corner to hold the wax paper in place. Make sure your wax paper is pulled tight across, we don’t want any bubbles, bumps or wrinkles in the paper, it will show in the chocolate.
Melting the Chocolate: Get 3 oven safe bowls. Put the chocolate for each layer in a different bowl. Put them all in the oven on Warm for 20 mins. Then turn off the oven and pull out the first layer (leave the other two bowls in the oven to keep warm). Stir it until smooth and add your flavoring. Make sure you use candy flavoring, it’s oil based and works best with the candy melts. If you use extracts you’ll be in trouble, Extracts are water based and water and chocolate don’t mix well. You can add the same flavor to every layer or mix and match different flavors. I did one layer in almond and the other two as peppermint. 7 drops seems to be the just right amount for me for each layer. But you can do more or less depending on what you like.
Now QUICKLY spread the chocolate into the pan. You don’t want to overwork the chocolate so I start on the outer edges working in a circle then spreading into the center.
The reason you want to work quickly is because you want the chocolate to still be warm when you done. BECAUSE we want to smooth it out. To do this I grab the side and shake/knock it on the table. After a bit of shaking/knocking the chocolate will smooth itself out and go from that mess up there to this smooth beauty down here.
The key to the next layer is to know when to pour it on! If you pour to soon you’ll risk mixing the layers together, they’ll still taste great, but not be as pretty. AND if you wait too long the layers won’t stick together! Luckily it’s actually really easy. Just go wash out bowl (easier to keep clean while cooking, right) and when you get back you’ll notice that your layer is going from glossy to matte!
When the whole layer is matte you’l know it’s time! Grab your colored candy melts out of the oven, add your oils (7 drops) and stir it together!
spread it over the chocolate layer…
Shake/knock it smooth and let it cool until it’s also matte!
And the last layer, now no pressure but this is the top, the one that’s actually SEEN So you want it to be the prettiest so work fast, spread and shake keep it smooth!
Now the key to cutting it is the same as spreading the next layer! If you go to soon you mix your layers, if you wait too long you’ll shatter it! So once it’s matte take your Sharp knife and cut away! I like to cute the rounded edges off (and my husband likes to eat those small edges) and then cut the rest into 2 1/4 inch squares!