In 1984, my mother received this recipe from Erika Brooks, a close friend who was a fantastic cook, baker, and cake designer. This recipe is based on the well-known Frango® candy that was offered for sale at the Seattle, Washington, Bon Marche. For various flavors, I have used different extracts. I use a pastry tip to pipe the chocolate into little candy papers for a more attractive appearance. A soft, smooth chocolate candy is the end result.
| Prep Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 24 |
| Yield: | 24 servings |
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
Instructions
- 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.
- You can substitute 2 eggs for the egg substitute, if desired.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 25 mg |
| Sugars | 15 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve had a similar recipe for years but quit making it due to the raw eggs. Even egg substitute, unless pasteurized (extremely hard to find), is NOT safe to use. After a LOT of research, FINALLY came across a safe and amazing substitute – SOUR CREAM. It works great – my family was thrilled that I’m making Frangos once again. For this recipe, I’d suggest 1 – 2 T. Suggest going “by taste” and texture – add more if you feel so inclined.
Totally yummy, but I used 1/2 cup of dry “Egg Replacer,” the powdered egg. The recipe left me second guessing whether I should have reconstituted the egg powder. In the end I had to add water, so I am guessing the author used liquid egg substitute.