| Level: | Advanced |
| Total: | 1 hr 30 min |
| Prep: | 45 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 32 mini mint patties, depending on the size |
Ingredients
- 1 pound fondant, store-bought
- 2 to 3 drops mint extract, to taste
- Powdered food coloring, as desired
- 1/2 teaspoon invertase
- 1 pound bittersweet chocolate, tempered
Instructions
- Place the fondant in a saucepan placed over medium heat. Warm the fondant with a few drops of water so the fondant will become soft, like the consistency of royal icing. Insert a candy thermometer and heat to 140 degrees F. Stir in a few drops of mint extract, to taste. Stir in a drop or 2 of green food color, to your taste for color. Place the fondant in a cornet and use a scissors to cut off the tip. Pipe the fondant in small rounds onto a parchment paper lined baking pan. Let the candies cool until they are hard, about 30 minutes.
- Use a chocolate dipping fork to dip each candy in the tempered dark chocolate. Place back on a parchment lined baking sheet. When cool, the candies are ready to eat. The invertose will cause the fondant consistency to change over time. The inside will become the consistency of honey.
- SOURCES:
- Invertose
- Chocolate melter: demarle
Reviews
Althoug this recipe was rated at expert difficulty, my mints turned out beautifully. Not only did they look good, but they were enjoyed by all members of the family. I did have to find a specialty shop to purchase the invertase, but I am sure that it can be ordered online as well.