Gratitude is happiness doubled by wonder.
~ GK Chesterton

Saturday, December 6, 2014

Christmas Chocolate

There's something about mint and chocolate at this time of the year!  I'm re-posting a recipe I shared last winter.  Soy-free Almost-Frango Mints.  Because those with soy or gluten sensitivities should not be left out of the fun simply because commercially prepared candies always have soy lecithin or barley in them!

Soy-free, Barley-free Almost-Frango Mints:
~ Melt in a saucepan:

3 cups of Enjoy Life Chocolate Chips (free of soy, dairy, gluten)
1 can sweetened, condensed milk

~ While that is melting in the pan (stirring ever so often),  layer an 8x8 Pyrex dish with parchment or wax paper, then brush it with melted butter.

~ Once the chocolate mixture is melted and smooth, stir in 1.5 teaspoons of mint extract. Pour it into the dish, spread it smooth, and put it in the cold garage to cool.




Once they are cool, pull the parchment paper (or wax paper) out of the pan.  Slice the chocolate, as desired.

As I wrote in the original post, I cut these the size of Frango mints, which is meaningless for those who have never encountered them.  Frangos are approximately one-inch cubes.

(With all apologies to the real Frangos and Pioneer Woman's peppermint fudge!)

(But only small apologies about the Frangos.  They should be Marshall Field's and not Macy's.  So, there.)

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