Erika’s “Frango” Mints

  4.0 – 2 reviews  • Mints

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. 1 (12 ounce) bag chocolate chips
  2. 1 ½ cups confectioners’ sugar
  3. ½ cup egg substitute
  4. ¼ cup butter, softened
  5. 1 teaspoon mint extract
  6. 1 teaspoon vanilla extract

Instructions

  1. Line a baking sheet or plate with waxed paper.
  2. Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
  3. 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.
  4. Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.
  5. 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

Paula Miller
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.
Dale Parsons
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.

 

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