Mint Meltaways
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This recipe for Mint Meltaways is a copycat of the iconic Fannie May Mint Meltaways! This homemade candy has a rich dark chocolate peppermint filling coated in a pastel green chocolate. Made with organic ingredients and no artificial colors, feel good about indulging in these nostalgic candies.
If you love making homemade candy as much as I do, be sure to check out some of my other favorites like my Vegan Dark Chocolate Mini Peanut Butter Cups, Pink Peppermint Ice, or my Peanut Turtle Candy.
Table of Contents
What are Mint Meltaways?
Mint Meltaways is a signature candy from the iconic Fannie May Candy. This is one of their most popular candies that features a cool mint chocolate truffle filling and the candies are coated in pastel green coating or in milk chocolate coating. While the traditional candies include artificial colors, flavors, seed oils and more, I have created an organic copycat recipe that has quality organic ingredients you can feel good about indulging in! The traditional candies used to have chocolate coating, pastel green coating, pastel pink coating, and pastel yellow coating. But, more recently just the green and chocolate have stuck around.
History of This Recipe
Growing up in Chicago, one of our most beloved traditions was having Fannie May Candies for the holidays. But when the iconic Fannie May filed for Chapter 11 and decided to close it's doors in 2004, my mom went to every location within driving distance and purchased boxes of Mint Meltaways (among other things) and stashed them in the freezer so our tradition wouldn't have to stop.
If you want the full story, the Chicago Tribune had a great article, find it here. As the article said, Fannie May was a part of every Chicago natives Christmas, Valentine's Day, Easter, Thanksgiving and more. Yes, it was just candy, but it also wasn't just candy.
Upon the announcement of closing there was uproar in the entire Midwest. People were lined up outside any Fannie May they could get to, and even going to multiple locations (such as my mom). And, I believe someone took notice. Because a few months later, Fannie May was acquired. While they didn't reopen every single store, they did reopen some iconic stores and there was comfort in knowing that you could still order whatever you wanted online. I am positive my mom still had Mint Meltawways frozen in our freezer at this time as well, so no real harm was actually done besides the frantic panic.
While I will always be a fan, and Fannie May will hold a special place in my heart, the ingredients in their candies are not part of my lifestyle anymore. So, I have developed a homemade recipe for Mint Meltaways, and I will say that this one rivals Fannie May! And, it's made with entirely organic ingredients!
Why You'll Love This Recipe
Nostalgic: This organic candy recipe is incredibly nostalgic if you are a fan of Fannie May Candies! Dare I say, these taste even better than the originals!
No Bad Stuff: While the traditional Mint Meltaways have artificial colors, this mint candy recipe is free of artificial colors, flavors, and seed oils. You can feel good about making this recipe as opposed to buying them.
Organic Ingredients: I use completely organic ingredients in this copycat recipe for Mint Meltaways. This makes me feel even better because I'm enjoying this nostalgic mint candy but with organic ingredients I can feel good about eating!
Mint Chocolate Candy: This is the ultimate chocolate mint candy if you are a mint chocolate fan. The rich chocolate mint filling is smooth, creamy, and strikes the perfect balance of mint and chocolate.
Ingredients
- Cane Sugar: I use organic cane sugar. This is the same thing as granulated white sugar, just the organic version. It's less processed, therefore resulting in a little bigger sugar crystals, darker color, and more natural sweet flavor versus granulated white sugar can be overly sweet.
- Heavy Whipping Cream: My favorite is Organic Valley.
- Powdered Sugar: I use organic powdered sugar in this organic candy as well.
- Butter: I use Organic Valley Salted Butter, feel free to use your favorite salted butter.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor.
- Peppermint Extract: You'll need organic peppermint extract for this organic candy so it's
- White Chocolate: Make sure to use organic white chocolate that is meant for melting.
- Food Dyes: I use Color Kitchen Yellow & Blue Food Dyes for plant based dyes that are free of artificial colors.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Small Pot: You'll need a small pot to cook the cream and sugar for this organic candy.
- Baking Sheet: You'll need a half sheet pan to let the candies set and cool after they've been coated in chocolate.
- Parchment Paper: I always use nontoxic parchment paper whenever I make organic candy. This ensures that you can easily remove the candies once cooled and they don't stick.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate.
- Chocolate Thermometer: If you want to temper the chocolate, you'll need a chocolate thermometer. These do have to be stored in the fridge anyways, so it's up to you if you want to temper or not. Honestly, I only temper the chocolate when I'm gifting!
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Step by Step Instructions
Step 1
In a medium pot, add the cane sugar and heavy whipping cream. Cook over medium/high heat until all the sugar has dissolved. Turn heat down to low and simmer while stirring with a high heat spatula until it has reduced by about half. Place in the fridge for 30 minutes or until hardened completely.
Step 2
Remove from fridge and add into a stand mixing bowl fitted with the paddle attachment. Add the powdered sugar, butter, cocoa, and peppermint flavor and whip on high until light and fluffy. Put back in the fridge for 15 to 20 minutes or until you can roll the mixture with your hands and it’s not too sticky.
Step 3
Line two baking sheets with parchment paper, and roll the mixture into balls, place in the freezer for about 10 to 15 minutes to harden a little bit. Remove from freezer and form them into the iconic square, by squishing each side together with your index finger and thumb. Place them back on the parchment paper and place the baking sheets in the freezer until the squares are very firm, at least 1 hour.
Step 4
In a double boiler, melt the white chocolate completely. Add the yellow and blue food dye and stir to combine completely. (Alternatively, you can microwave the chocolate for 30 second intervals, stirring between each one to prevent burning, until the chocolate has melted).
Step 5
Remove the baking sheets from the freezer and using a fork like a spoon (do not pierce), so the excess chocolate can drip off the candy, dip each square into the melted chocolate. Place back on the parchment paper and back into the freezer. Allow the chocolate to come down to 89°F before the second coating.
Step 6
Remove the baking sheets and dip the candies again. Once all the squares have been coated in chocolate, transfer back to the freezer. Let sit again for about 5 minutes to harden, remove and drizzle the excess chocolate on top for a pretty finish.
FAQ's
Yes, just add a pinch of fine sea salt to the recipe.
Yes, you don't have to do the iconic square shape and you can instead roll them into balls for ease. They will still look beautiful and taste delicious!
No, you can skip tempering the chocolate if you want
Craving More?
Mint Meltaways
Equipment
- Chocolate Thermometer (optional)
Ingredients
- 113 grams cane sugar
- 1 cup heavy whipping cream
- 212 grams powdered sugar (sifted)
- 57 grams salted butter
- 28 grams Dutch cocoa powder (sifted)
- ¼ teaspoon peppermint extract
- 567 grams white chocolate (finely chopped)
- ¼ teaspoon ColorKitchen Yellow Food Dye
- ¼ teaspoon ColorKitchen Blue Food Dye
Instructions
- In a medium pot, add the cane sugar and heavy whipping cream. Cook over medium/high heat until all the sugar has dissolved. Turn heat down to low and simmer while stirring with a high heat spatula until it has reduced by about half. Place in the fridge for 30 minutes or until hardened completely.
- Remove from fridge and add into a stand mixing bowl fitted with the paddle attachment. Add the powdered sugar, butter, cocoa, and peppermint flavor and whip on high until light and fluffy. Put back in the fridge for 15 to 20 minutes or until you can roll the mixture with your hands and it’s not too sticky.
- Line two baking sheets with parchment paper, and roll the mixture into balls, place in the freezer for about 10 to 15 minutes to harden a little bit. Remove from freezer and form them into the iconic square, by squishing each side together with your index finger and thumb. Place them back on the parchment paper and place the baking sheets in the freezer until the squares are very firm, at least 1 hour.
- In a double boiler, melt the white chocolate completely. Add the yellow and blue food dye and stir to combine completely. (Alternatively, you can microwave the chocolate for 30 second intervals, stirring between each one to prevent burning, until the chocolate has melted).
- Remove the baking sheets from the freezer and using a fork like a spoon (do not pierce), so the excess chocolate can drip off the candy, dip each square into the melted chocolate. Place back on the parchment paper and back into the freezer. Allow the chocolate to come down to 89°F before the second coating.
- Remove the baking sheets and dip the candies again. Once all the squares have been coated in chocolate, transfer back to the freezer. Let sit again for about 5 minutes to harden, remove and drizzle the excess chocolate on top for a pretty finish.
- Store in the fridge.
Notes
Nutrition
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Now that Christmas is approaching, I will try these sweet treats for sure! Thanks for sharing
Even better than Fannie May!