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, 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.
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. I like the depth of the measuring cup, so you can…
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!!
Mint chocolate lover or hater? Show me the yummy!
Five Ingredient Mint Chocolate Candy
Equipment for this recipe
- 1 (2 pound) bag powdered sugar
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup unsalted butter melted (1/2 cup = 1 stick)
- 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)
- Line a rimmed baking sheet with a silicone baking mat. Set aside.
- Use a hand or stand mixer to beat powdered sugar, sweetened condensed milk, and melted butter together until well combined.
- Mix in your extract and food coloring of choice.*
- Scoop or roll into balls, then place onto prepared baking sheet.
- Freeze until hard.
- Dip in melted chocolate, then refreeze until the chocolate has hardened.
- Place in freezer safe containers and store in the freezer.
- Enjoy frozen!
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*Note: Nutrition information is estimated and varies based on products used.