Copycat Frango Mints are fudge-like chocolate mint truffles that melt in your mouth. They're the perfect holiday gift for chocolate lovers!
Several years ago, I took a tour of downtown Chicago. Our tour guide showed us around notable buildings and discussed various historical events. This was during the holidays.
At one point, he took us into Macy's to show off the holiday decor and let my then-toddler see Santa. He took us to a counter selling chocolates and got us all samples of Frango Mints, which I had never heard of before. Being a fan of chocolate mint, I was immediately smitten.
What are Frango Mints?
Frango Mints are chocolate-mint-flavored truffles that were originally made by Frederick & Nelson Department Stores. They were later made popular by Marshall Field Department Store, and continue to be sold at Macy's.
I learned that the melt-in-your-mouth chocolate mints that I tried were made in the very store where I tried them (Macy's on State Street, formerly Marshall Field's). I thought about them periodically over the years and decided to try my hand at making something similar.
How to make Copycat Frango Mints:
As far as candy-making goes, this recipe is pretty easy. The ingredient list is short, and you probably already have all of the ingredients in your pantry and fridge.
Making your own Frango Mints involves pasteurizing eggs. When I was browsing existing Copycat Frango Mints recipes, I found that most of the recipes simply used raw eggs. At one time, I may have simply done the same, but after suffering from salmonella foodborne illness several years ago (though I may note, NOT due to eggs), I do not take that risk anymore. Note that if you are able to purchase eggs that are already pasteurized, you can skip this step.
How do you pasteurize eggs?
The point of pasteurizing eggs is to heat them enough to kill any potential harmful bacteria, but not heat them to the point that they become cooked.
This is accomplished with a double boiler (it's easy to make your own by setting a glass or metal bowl over a pot containing a small amount of simmering water) and thermometer (see below).
Place the eggs in the bowl of the double boiler, and beat with a whisk. Use an instant-read or candy thermometer to monitor the temperature of the eggs, while continuing to beat them with the whisk to ensure that they heat evenly. Once the eggs reach 140°F, remove them from the heat immediately to ensure that they don't continue to heat and become cooked.
The double-boiler is also used to melt the chocolate used in the recipe (simply add the chopped chocolate to the bowl containing the pasteurized eggs, stir them together, and the chocolate will begin to melt.)
The chocolate-egg mixture needs to cool completely before mixing it with the butter (which has been creamed together with the powdered sugar, vanilla, and peppermint extract) to prevent the butter from melting. At this point, the chocolate mixture is smoothed into a pan and refrigerated to set.
Once the chocolate is set, remove the parchment containing the chocolate from the pan, peel the parchment from the chocolate, and cut into squares.
Copycat Frango Mints Equipment:
You will need a few items to successfully make these melt-in-your-mouth morsels of chocolate mint deliciousness:
- 8x8" baking pan: This is only required if you want to cut your mints into perfect squares. Alternatively, you can pour the mixture into mini paper or silicone cupcake liners, or simply spoon or pipe them into mounds on a parchment-lined baking sheet.
- Parchment Paper: You will use this for lining the baking pan to make your candy-making as mess-free as possible.
- Whisk: You will use the whisk to beat the eggs, and continue to beat them while they pasteurize so they cook evenly. Alternatively, you could use a hand mixer, which you'll also need, but when working with a double-boiler and thermometer, I find a whisk is easier to manage.
- Instant-Read Thermometer or candy thermometer: A thermometer is a must with most candy-making recipes. In this case, you will be using it to pasteurize the eggs. You want to make sure the temperature gets high enough to kill any potentially harmful bacteria, but not so high that it cooks the eggs. You can use either an instant-read thermometer, which is typically more preceise, or a candy-thermometer which frees up one of your hands because it clips right onto the side of the pot (though if you are using a bowl as your double boiler, it may not fit).
- Spatula: you will use this to scrape all of the chocolate mixture into your pan, and smooth the top.
- Hand Mixer: You will use this to cream the butter so that it becomes nice and fluffy, and then to mix the cooled chocolate mixture into the butter.
Copycat Frango Mints Ingredients:
The ingredient list to make these minty, melt-in-your-mouth chocolates is short and sweet. There's a good chance you already have all of them in your kitchen.
- Large eggs
- Dark chocolate or chocolate chips: good quality melting chocolate, or plain dark chocolate bars melt better, but you can use chocolate chips in a pinch
- Unsalted butter, or use dairy-free butter alternative to make these dairy-free
- Powdered sugar (aka icing sugar if you're Canadian)
- Vanilla extract
- Peppermint extract
Want more minty recipes?
Copycat Frango Mints Nutrition Notes:
The nutrition information in the recipe below is for a 1-inch piece of chocolate. If you plan to eat more than one piece, make sure to do the math to calculate the nutrition information.
These Copycat Frango Mints can be made dairy-free by replacing the butter with a dairy-free butter alternative. However, make sure to check the label of the chocolate you're using to ensure that it is also dairy-free.
Copycat Frango Mints (Chocolate Mint Fudge)
Equipment
- Instant-Read Thermometer or candy thermometer
- Spatula
Ingredients
- 2 large eggs
- 16 ounces dark chocolate chopped, or 2 cups semisweet chocolate chips
- 8 Tablespoons unsalted butter softened (1 stick) or use dairy-free butter alternative to make these dairy-free
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Instructions
- Prepare a 8x8" square baking pan by lining it with parchment paper. Set it aside.
- Set up a double boiler by adding 1-2" of water to the bottom of a medium saucepan. Set a glass or metal bowl on the top of the pan, ensuring that the bowl doesn't touch the water. Bring the water to a boil, then reduce it it a simmer.
- Crack 2 large eggs into the double boiler boil, and beat with a whisk. Continue whisking the eggs over the double boiler until the temperature reaches 140°F. Be careful that the eggs aren't getting too hot, or they will cook.
- Carefully remove the bowl from the saucepan and stir in 16 ounces dark chocolate. Continue stirring the chocolate and egg together until the chocolate is completely melted and the mixture is smooth. If the bowl cools down and the chocolate is no longer melting, place the bowl on the double boiler again to warm it up. Once the chocolate is melted, set the bowl aside to cool to room temperature.
- While the chocolate is cooling, use a hand mixer to cream the softened butter until it's light and fluffy. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and ½ teaspoon peppermint extract. Turn the mixer on low until the sugar is incorporated. Increase the mixer speed to high, and beat the butter and sugar together until it's light and fluffy (the mixture will resemble a stiff frosting).
- Once the chocolate is cool, add it to the bowl with the butter mixture. Beat the chocolate and butter mixtures together until smooth. Spread the mixture into the prepared baking and cover with plastic. Chill in the fridge until solid.
- Lift the parchment paper containing the fudge from the pan, and peel the parchment paper off. Cut the Frango Mints into 1-inch squares. Store them in an airtight container in the fridge or freezer to prevent them from melting.
Nutrition
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