Mint Sandwiches (like Fernwood’s)

Karen Sokol

We learned to make these at the candy making class, Relief Society 2001. Deborah and Carla Mangum were the teachers.

Ingredients:

21 oz. milk chocolate

10½ oz. green chocolate

Peppermint oil (not extract)

(7 drops per layer)

Orange oil: 10 drops per layer

Almond oil: 7 drops per layer

Equipment:

3 oven safe bowls for melting chocolate

Wax paper

Jelly-roll pan

Rubber spatula

Sharp paring knife

Yard stick

Melting Instructions:

Oven: Put oven temp. on lowest setting (150-170 degrees.) Put 10½ oz. of chocolate (one bag) in each bowl; put all three bowls of chocolate in oven until melted (about 20 min.)

Microwave: Very cautiously (chocolate will burn) melt 1 layer (10½ oz.) at a time, 1 minute at a time on medium. Stir--don't wait for chocolate to lose its form--it won't. If not melted, repeat and stir until it is.

Making of Mints:

Get ready: Tear off wax paper 4" longer than the pan. Center it in your pan and crease it with your fingernail on all four sides so it lays flat in pan. Place small dabs of chocolate under each corner to hold wax paper down.

Layering chocolate: Take 1 bowl of melted chocolate (10½ oz.) Add proper amount of oil and stir. Spread evenly on wax paper in pan. Pound pan on cupboard to make smooth and remove air bubbles. Let stand until chocolate loses its shine or glossy look. Repeat whole process with green layer and top chocolate layer. As soon as the top layer has lost its shine, it is ready to cut.

Cutting your mints: In order for your mints to look nice in a box, you must take your time when cutting. Make sure they are as exact in size as possible. Mark pan 1½ " on the long side of the pan and 1 3/8 " on the short side. For straighter cutting use a T-square. Use a glove when boxing mints to prevent fingerprints.

Helpful Hints: Before you cut your mints, gently pick up each end of wax paper to loosen the dabs of chocolate holding the wax paper down. Your mints won't stick in those places.

If you wait too long between adding each layer of chocolate, the layers won't bond. If this happens, place pan in 100 degree oven to re-warm chocolate, (or blow with a warm hair-dryer). Let it sit on counter until shine is gone and then continue.

Once you have spread your chocolate on, do not keep working it. Pound it and let it set.

If you heat your last layer a little bit warmer, it will make your mints smoother. Don't move your pan once you have pounded the layer.