Chocolate Mints (Karin Brewer)

Three ingredients, no oven, no candy thermometer. These chocolate peppermint mints are one of the simplest confections you can make at home. Melted chocolate chips and sweetened condensed milk create a fudgy, smooth base, and a teaspoon of mint extract gives each drop that cool, sharp peppermint punch.

The key is low heat. Melting the chocolate with the condensed milk slowly prevents scorching and keeps the mixture glossy. Once the peppermint is stirred in, you just drop small spoonfuls onto waxed paper and walk away. They set up on their own over several hours without any refrigeration.

These are the kind of homemade candy that looks like you spent way more effort than you actually did. Great for gifting during the holidays or stashing in a covered container on the counter.

Pro Tips

• Stir constantly while melting to prevent the chocolate from seizing or sticking to the bottom of the pan.
• Keep the spoonfuls small and uniform. They spread slightly as they set, so smaller drops give you neater, rounder mints.
• Don’t refrigerate. Cold temperatures cause condensation on the surface, which makes the chocolate bloom and turn chalky.

Variations

• Use white chocolate chips instead of semi-sweet for a peppermint bark-style look and a sweeter flavor.
• Stir in crushed candy canes before dropping for added crunch and a festive appearance.
• Swap mint extract for orange extract and top each drop with a sliver of candied orange peel.