This is five ingredient mint chocolate candy. Chocolate that crunches slightly when you bite into it, filled with creamy, sweet, sugary, minty perfection!
Are you ready to make the easiest candy ever? You’re not going to find an easier recipe, except for maybe my easy chocolate fudge, but this is definitely a close second. This is five ingredient mint chocolate candy. Powdered sugar, sweetened condensed milk, butter, mint/peppermint extract, and milk chocolate is all you need and I’m guessing you have at least 4/5, if not all, of those ingredients in your kitchen already!
These are bite-sized minty, chocolatey perfection.
I am obsessed with mint chocolate. I may not have expressed that enough in my last mint chocolate recipe, so let me tell you again. I am obsessed with mint chocolate. It may even trump my obsession with, wait for it, chocolate peanut butter. *Gasp!*
I feel like people either hate mint, like reeeeally hate it, like “why do you like eating toothpaste for dessert” hatred, or they have an unhealthy obsession with it like, ahem, me. There’s no in between! So if you are a fellow mint chocolate lover, then you’re going to fall head over heels with this five ingredient mint chocolate candy.
These were my all time favorite Christmas treats growing up. This makes a huge batch, but never made it through Christmas and I’m pretty sure my sister was the only other one that ate these…
Every time I walked into the kitchen, I’d pace back and forth in front of the freezer, craning my head to see if anyone was around, snatch a mint chocolate candy from the freezer, stuff it in the mouth, and pretend like nothing happened 😉 . Except everyone knew, because my face looked like a chipmunk. Guilty!
That’d be fine, if I didn’t do that 10 + times a day. But they’re sooooo good, I couldn’t help it! I have been doing similar things today, but there’s only Teddy to see, and I know he won’t tell 😉 but Trevor maaaay notice when all the candy is gone when he gets home from work.
Like I said, you need powdered sugar, sweetened condensed milk, butter, mint and/or peppermint extract, and milk chocolate. Ok. Technically six if you want to add in food coloring, but that’s definitely optional!
Now you’re probably wondering, why I keep saying “mint/peppermint”, aren’t they the same thing?! A reader asked me that question last week. I actually didn’t know, so I looked on the bottle: mint extract has a combination of spearmint and peppermint oil in it, and peppermint extract has…well…you know…peppermint oil. 😉
Mix together the powdered sugar, sweetened condensed milk, and melted butter. The mixture will be thick. After the dough comes together, I actually like using my hands to continue to knead the dough in the bowl or in my hands (it’s too sticky for the counter) until the dough becomes shiny and almost gummy-like.
If you want to use both mint extract and peppermint extract, divide the powdered sugar, milk, and butter mixture into two bowls. Then add mint extract to one, and the peppermint to another. Mix until the flavoring has been fully incorporated. I start with 1/4 teaspoon of the extract and add from there, if necessary! I ended up using about 1/2 teaspoon – 1 teaspoon. You can also add food coloring, too! I use green for the mint mints (ha!) and red for the peppermint flavored mints! Feel free again, to mix this with your hands in the bowl…it’s much easier than trying to use a spoon. Be careful with how much you mix, because the heat from your hands can make it overly sticky.
Scoop or roll into balls, place on a baking sheet lined with wax or parchment paper, and freeze until hard. As always, I used my trusty cookie scoop
Here is your new fail-proof dipping technique:
1. Melt chocolate in a microwave safe glass measuring cup. I used a 2-cup measuring cup
2. Fully submerge mint in chocolate. If the chocolate is too shallow, using a spoon to spoon chocolate over the top.
3. Pull out the mint, that is now covered in that sweet, sweet, melty chocolate, with a fork. Hit the side of the measuring cup with the fork, to shake off extra chocolate.
4. Place back on baking sheet (still covered in parchment paper) and use the spoon to slide the mint off the fork.
Can we just talk about how easy that was? Mix, scoop, freeze, dip, freeze, enjoy! 5 ingredients and 6 steps? I think you can totally handle this one 😉 I love giving these as gifts, because it makes a huge batch, they’re super easy, and who wouldn’t be thrilled with a gift filled with mint, sugar, and chocolate? Unless, you know, they hate mint. 😉
This is the perfect bite of mint chocolate candy. Chocolate that crunches slightly when you bite into it, filled with creamy, sweet, sugary, minty perfection.
I may or may not have, ummm, “taste tested” a few of these while writing this post. It may be wrong, but if it is, then I don’t care what’s right!!
– Jennifer
Mint chocolate lover or hater? Show me the yummy!
- 1 (2 pound) bag powdered sugar
- 1 (14 oz) can sweetened condensed milk
- 1 stick (1/2 cup) unsalted butter melted
- Mint and/or peppermint extract to taste (I used 1/2 - 1 teaspoon)
- Food coloring I used both red and green
- Milk chocolate of choice melted (I used Hershey's Kisses)
- Mix together the powdered sugar, sweetened condensed milk, and melted butter. The mixture will be thick. After the dough comes together, I actually like using my hands to continue to knead the dough in the bowl or in my hands (it's too sticky for the counter) until the dough becomes shiny and almost gummy-like.
- If you want to use both mint extract and peppermint extract, divide the powdered sugar, milk, and butter mixture into two bowls. Then add mint extract to one, and the peppermint to another. Mix until the flavoring has been fully incorporated. I start with 1/4 teaspoon of the extract and add from there, if necessary! I ended up using about 1/2 teaspoon - 1 teaspoon. You can also add food coloring, too! I use green for the mint mints (ha!) and red for the peppermint flavored mints! Feel free again, to mix this with your hands in the bowl...it's much easier than trying to use a spoon. Be careful with how much you mix, because the heat from your hands can make it overly sticky.
- Scoop or roll into balls, place on a baking sheet lined with wax or parchment paper, and freeze until hard. As always, I used my cookie scoop, but feel free to roll freehanded, too! After they've hardened, dip in melted chocolate and refreeze until the chocolate has hardened. Store in plastic baggies in the freezer.
- Melt chocolate in a microwave safe glass measuring cup. I used a 2-cup measuring cup. I like the depth of the measuring cup, so you can...
- Fully submerge mint in chocolate. If the chocolate is too shallow, using a spoon to spoon chocolate over the top.
- Pull out the mint, that is now covered in that sweet, sweet, melty chocolate, with a fork. Hit the side of the measuring cup with the fork, to shake off extra chocolate.
- Place back on baking sheet (still covered in parchment paper) and use the spoon to slide the mint off the fork.
VERY cool, and looks extremely tasty! I am linking to this one on my weekly links roundup tomorrow!
Thanks! That’s great 🙂 Thank you so much for sharing!
I have not eaten nearly enough chocolate and mint this Christmas. Thanks for reminding me to get on it ASAP!
You are welcome! 😉
This is such a great recipe!!
Thank you Dorothy! When I was growing up, we actually called these Dorothy’s Mints! 😉
I’m a mint chocolate lover. This is a great recipe.
Thanks, Chineka! 🙂
I think this will be a really stupid question–but, how long do you keep them in the freezer (before dipping them in chocolate)? Also, when completed, you say return them to the freezer. For how long? Is that how they are supposed to be eaten–without being thawed? If so, is this how they should be stored? It seems like these belong in the freezer and if you give them for gifts, should you tell people they need to be frozen? I know these are such elementary questions (I am a novice, obviously). These look amazing, but I don’t want to give them for gifts if they belong in the freezer and it looks like that is where they stay once they are done, but I’m guessing.
Hi Dawn! These are not stupid questions at all! 🙂 I apologize for not being more clear. 1. I usually freeze them before dipping them for 30 mins – 1 hour. They need time to harden. 2. After they’ve been dipped in chocolate, I let them freeze for about 30 mins. Again, the chocolate needs time to harden! 🙂 3. I like to store them in the fridge or freezer, because I like the texture, however, I don’t see why you couldn’t keep these at room temperature, at least long enough to gift them. The chocolate will just get a little melty 😉 and they’ll be softer than if stored in the freezer/fridge. I hope this helps, Dawn! You’ll have to let me know if you give them a try and let me know if you have any other questions! Happy Holidays!
Thank you! I made these tonight. They are delicious. And so refreshing. I split the batter and made pink and green ones. Also, I opened one of the dark chocolate containers for dipping strawberries in so I have milk and dark chocolate.
Also, my husband was making deviled eggs for tomorrow and I grabbed the 18 egg carton, threw a sheet of parchment paper and placed about 18 pieces of chocolate in each carton. It’s a perfect way to store in the freezer until tomorrow. I’ll just set them out and they will thaw and be fine. I actually prefer them STRAIGHT from the freezer…..yum!
Thanks!!!!
I’m so glad to hear you enjoyed them, Dawn!! 🙂 Dark chocolate sounds so tasty! Genius idea with the egg carton!
Those things look super yummy 😋l love mint💟 😋and l love chocolate😋💖 and your website even better!💗💖💟💓.
Aww thank you so much!!!! <3
What size do you make these and how many does it make?
Hi Julie! I use this cookie scoop but you could absolutely make them smaller! I’m not sure how many this makes, this is an older recipe, and I forgot to write it down. So sorry!
I want to make these for gifts for Christmas, so need to be sure that after the initial freezing that they will store at room temperature in a gift box. I can place a ” Keep in refrigerator or freezer note” on the gift, but there will be an mount of time that the candy will not be refrigerated.
They should be fine for a short period of time at room temperature. 🙂 Like you said, just tell whoever you’re gifting it to, that they should be stored in the fridge/freezer! 🙂
I make these every year for Christmas. I also make some lemon, maple, strawberry, and orange!
Love it! 🙂
I need to make 300 0f these for a “Chocolate Bliss” fund raiser. I want to make them appx half size. How many times would you recommend I multiply the recipe? Also, I can calculate if I knew how many pieces for each of your listed 8 servings. Thanks!
Maybe 5 times the original recipe? So hard to say!
That’s what I was thinking, thank you!!!
You’re so welcome, enjoy!! 🙂
Hello Dorothy, Haven’t made candy for many years, since I’ve retired I have decided to make a veriety of different candies and cookies for holiday gifts. Thanks so much for sharing your recipes, I’m so excited I’ve already started buying nuts and other ingredients. even surfing the net for candy molds,linners, and decorated tins because I want them to look professional this year…Thanks again…
Hope you enjoy!
Do you have to leave candy in the freezer after the chocolate has hardened?
It’s best this way, but you can leave it in the fridge as well. 🙂