EASY MINT CHOCOLATES RECIPE Butter with a Side of Bread
Step #1. Grab a microwave-safe bowl, and stir together 1/2 cup + 2 teaspoons of nonfat evaporated milk, and your peppermint extract. (Yes, I know that 1/2 cup + 2 teaspoons of milk sounds like a really weird measurement. But, I've tested this recipe at least 6 times, slightly tweaking the amount of evaporated milk. and that amount was the.
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Leave the extract for six to eight weeks before using, and shake or stir the jar daily to ensure even mixing. This extract goes well in baking recipes, as well as in frosting to complement vanilla.
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Step 1 - In a food processor or blender, add the following ingredients: mint chocolate chip ice cream (small scoops are best) and milk. Step 2 - Pulse or blend the ingredients until smooth and creamy, then pour into tall glasses. Step 3 - Serve and enjoy!
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Preheat oven to 350 degrees Fahrenheit. Line a 9x13 inch baking dish with parchment paper or non-stick aluminum foil. Set aside. In a small bowl, stir together the cookie crumbs and the melted butter until combined. Press mixture into the bottom of the prepared baking dish using your hands or the bottom of a glass.
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10 ounces milk (cow, goat, almond, coconut, etc) (use 9 oz if using a silicone mold) 4.3 ounces of lye (6% superfat) 2 to 3 tablespoons peppermint essential oil. 2 teaspoons cocoa powder. Tip: To keep the cocoa powder from clumping or streaking in the soap batter, mix it very well with a couple teaspoons of oil until smooth.
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Remove mold from the fridge, spoon the mint/chocolate filling into the molds 3/4 full, tap mold down a few times on counter top to remove air bubbles, top with remaining melted milk chocolate, and again tap mold lightly on counter top to remove air bubbles remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm.
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How to Make Mint Chocolate Meltaways. To a double boiler (or adjustable electric fondue pot), add chocolate, unsweetened chocolate, sweetened condensed milk, and butter. Cook over very low heat, stirring frequently, until chocolate has melted and mixture is smooth. Stir in vanilla, and add peppermint to taste.
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Line the bottom and sides of a 9ร13-inch baking pan * with parchment paper, leaving an overhang on all sides. Set aside. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition.
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Scoop the ice cream into a quart size mason jar or a deep glass container and microwave it for 15-30 seconds. Add in any add-ins, secure the lid and shake. You can also stir the milkshake mixture with a spoon. Use the spoon to break up any larger sections of ice cream.
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Add remaining 2 tablespoons of butter, white chocolate chips, rest of the sweetened condensed milk, and 1/8 teaspoon salt. Heat on low, stirring constantly. After melting, remove from heat, add peppermint extract, and mix well. Pour over chilled fudge, spreading evenly to cover the bottom layer.
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Whisk for 8 to 10 minutes, until mixture is thickened. Remove from heat and whisk in vanilla and peppermint extracts. Allow to cool to room temperature. Transfer to an airtight jar and refrigerate until ready to use. To make chocolate milk, stir together 2 tablespoons of chocolate syrup per one cup of cold milk.
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Tips. For a dairy-free version, use your favorite non-dairy milk and ice cream. To make a lighter version, swap whole milk for almond milk and use light ice cream. If you don't have creme de menthe, you can substitute with mint extract. For an extra burst of flavor, add a splash of vanilla extract to the blender.
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