Reviewed: Sep. 11, 2009

My family adores the Fannie May mint meltaways and these are it. But whatever you do please do not use mint extract use the peppermint extract that is called for. I made the mistake one day and it was a fakey mint taste. You need the peppermint taste like the York peppermint patties. I also covered them in melted white chocolate mixed with a tiny amount green food coloring to give it that mint meltaway look.

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shariberry

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

Great mints, taste a lot like the russell stovers french mints. The consistency is a lot like fudge so i bought a few extra bags of milk choclate and layered the bottom of a cookie sheet with wax paper, then melted the milk choclate and covered the wax before putting in the recipe listed above it. Then i cute the peices and added mroe choaclte so tehy were coated. makes for a delicous treat for holidays!

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kim

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Reviewed: Apr. 5, 2009

The common reaction I received "better than store bought"! Melted in our mouths. Christmas gatherers of all ages loved.

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CCipriani

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Reviewed: Dec. 7, 2008

This is delicious! I only beat the chocolate mix once until really smooth and the batches I've made have turned out great. Also, I put 2tsp of mint in the mix. This recipe is also a great base for other chocolate combinations. I've made a orange chocolate: 1.5 tsp of orange extract and 1/2tsp of vanilla. My husband LOVES this one.

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rmreevesolis

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Reviewed: Sep. 6, 2008

I don't think all of the procedures were included.

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cheryl at the porter

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Reviewed: Aug. 3, 2008

Made these for some friends at a BBQ & everyone loved them & asked for the recipe! They're kind of like brownies, except totally fudge-y--so what's not to like?

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Jen

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Reviewed: Jan. 19, 2008

These were a hit! I did add more flavoring then it called for. I add about 2 1/2 tsp. to give it more flavor. Will definetely make them more. Be sure and grease the pan lightly. They were alittle hard to get out but wonderful to eat.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 22, 2007

Made these to go on my cookie platter to the neighbors. YUMMY!!! Easy to make and makes alot if cut into small size pieces. Just the right amount of mint flavor too! Will be using this recipe for years to come. Made recipe as written. I didn't dip in chocolate either.

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IMACOOKY1

Cooking Level: Expert

Home Town: Denison, Iowa, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 5, 2007

These are amazing! Just like the mint melt-aways in the fancy candy shops. I subbed mint extract for the peppermint, and tripled it. I think it was better for the switch. This recipe actually makes about 100 pieces. I wrapped them in foil and twisted the ends. They were a big hit in my gift baskets.

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Carrie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 14, 2007

These were amazing! I added a tablespoon of coffee granules for a little mocha flavoring.

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Jenn

Cooking Level: Expert

Home Town: West Bend, Wisconsin, USA

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Reviewed: Feb. 12, 2007

These came out really good! I dipped half in dark chocolate and half in milk chocolate. Next time I'll cut one row, then dip in chocolate, then cut some more, and dip, etc. I cut them all at once. The last mints that I dipped in chocolate dried just a bit on the sides (Denver is dry...) I recommend pure belgian chocolate for dipping, making the finished product look very smooth and professional. I put each one in it's own little mini paper cup, just like the candy factory does. The family LOVED them!!! I was asked, "You made these?!?!!!?" more than once. Thanks for the recipe! :-)

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Feb. 6, 2007

Yummy. This is not fudge, it's a mint. I just beat it once and place it in the pan, all that other beating is too much work. It still turns out great.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Dec. 17, 2006

Another Nebraska girl here. As good as if not better then Russel Stovers. This is a real keeper. My husband already snuck into the fridge to many times. At this rate it will be long gone before Christmas!

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DESIDERATA

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: Apr. 17, 2006

These are very good. They did turn out like fudge, which was fine with me. They were so easy to make and they had just enough peppermint. I'll definately make them again!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 11, 2006

I made these today for Valentine's Day gifts. Wow, they really do taste just like Russell Stover French chocolate mints!! I took another reviewer's suggestion and dipped them in a good quality milk chocolate. This was my first time tempering chocolate. The directions are on this site - Melting and Tempering Chocolate. It couldn't be easier and the results were very professional. If you love French chocolate mints, this is the recipe for you. Will definately make again and again! Thanks for posting this recipe!

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DCBRUSH

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Reviewed: Jan. 3, 2006

I ate these all the time growing up in Nebraska. These also taste like Russell Stover's French Chocolate Mints. I like the idea about dipping them in chocolate, and will try that next time. I was so excited about finding this recipe. Thanks!!

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allyson

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Reviewed: Dec. 31, 2005

These tasted very good - however, I would add a little bit more of the peppermint flavor, because they were lacking a little in the flavor.

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LindseyAnn

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Dec. 23, 2005

This was really good! A little lighter than regular fudge but just the right amount of mint. Made a nice addition to my holiday gift plates. And was easy too!

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COGRANDMA4

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Reviewed: Sep. 11, 2005

I didn't really like this, but i'm not into mint fudge and that is what it was. I love mint stuff but this just isn't for me.

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CARISSAHEART

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Reviewed: Dec. 20, 2004

These mints are wonderful! They set up great left in the fridge overnight. I will definitely make these again. I cut the pieces smaller than 1/2", more like 1/4" and it made, probably 200 or so. YUM!

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GOALSNMIND

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Bavarian Mints

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