Producing homemade imitator dishes, like pineapple whip or Asian lettuce wraps is a leisure activity of mine. The current in the schedule is home made Junior Mints. With simply a couple of basic components, these are simple, yummy, as well as enjoyable to appear your mouth.
Making Junior Mints in the house
Sweet production can be a complicated procedure! Sugars typically need to be warmed to a specific temperature level for a particular quantity of time. Unlike some kinds of homemade sweet, you don’t need to bother with that with these dairy-free Junior Mints lookalikes.
It took some experimentation, however it ends up that coconut oil, a little honey, as well as a little pepper mint essence or pepper mint important oil preference equally as excellent otherwise much better than the actual point!
Suggestion: The coconut oil should be soft adequate to conveniently blend in the honey as well as mint. If it’s not, you might need to thaw it, blend in the various other components, and afterwards cool it prior to making it right into spheres or patties.
Cool the blend, after that create it right into whatever sizes and shape you’d like. Kids love to help with this part, which is why we ended up with a variety of interesting looking lumps instead of the traditional flat oval shape. I figure it adds character and a personal touch!
Finally, chill the formed mints before being dipping them into melted chocolate. One final chill and they’re done!
Differences Between Homemade and Store-Bought Junior Mints
Store-bought Junior Mints are known for their soft, slightly melty center. An enzyme called invertase is used to make that happen. Invertase breaks the sucrose in sugar down into glucose and fructose and makes it soft and runny.
Since I make homemade Junior Mints with coconut oil and honey, they’re a little firmer at room temperature. However, coconut oil melts at such a low temperature that the warmth of your mouth will cause it to get pretty melty all on its own.
The other difference you’ll notice between homemade and store-bought is the difference in shininess. Store-bought Junior Mints are coated with confectioner’s glaze, which is made of a resin excreted by beetles.
Sorry, but I’m not coating my lovely chocolate-covered peppermint balls in beetlejuice just to make them shiny! I’m also not going to fiddle around with tempering chocolate perfectly. Life is just too short and they’re delicious without the added trouble!
A Couple More Homemade Candy Recipes to Try
I use coconut oil for the base of most of my homemade confections. I’ve used it to make:
I doubt that these Junior Mints will have a chance to sit around the house for more than a couple of days, but if you have extra, try blending them into homemade ice cream or a milkshake! Confession: My husband and I made this boozy Junior Mints milkshake for St. Patrick’s Day one year. (For a healthier version use my homemade mint chip ice cream made with avocados to make it!)
Homemade Junior Mints Recipe
Make easy, minty, chocolate-dipped Junior Mint-like treats at home with coconut oil, honey, and peppermint extract.
In a small bowl, mix together the softened coconut oil, honey, and peppermint extract.
Chill the mixture until it is firm enough to form into balls or patties.
Using a teaspoon-sized scoop, form the mixture into the desired shape, placing them onto a parchment-lined baking sheet.
Chill the coconut/peppermint balls until firm.
When the peppermint balls are thoroughly chilled, melt the chocolate chips in a double boiler or a bowl placed over a pan of simmering water.
Working quickly, dip the balls one at a time into the melted chocolate and return them to the baking sheet.
Chill until the chocolate is set.
You can make these as large or small as you would certainly such as and whatever form appeals to you.
Serving: 1g | Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 1mg | Fiber: 1g | Sugar: 6g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Do you make candies at home? What’s your favorite to make (as well as consume!)?