Tangerine Mints

Idea gallery #1400

Ingredients and Supplies

1 package dry fondant

2 tablespoons heavy cream

6 tablespoons butter

5 drops concentrated peppermint oil

1/4 teaspoon LorAnn Natural Tangerine Oil

1 pound cocoa dark candy coating or real chocolate

1/4 pound peach candy coating, optional

cookie scoop

parchment paper

dipping tool

Pin It

Instructions

Mix dry fondant according to package instructions using the cream and butter. Add flavoring oils and knead until mixture is no longer grainy. Wrap fondant mixture in plastic wrap and refrigerate until firm, about 3 hours. Using a cookie scoop, scoop the mixture and shape into balls. Gently flatten each ball to form a patty. Melt candy coating or melt and temper real chocolate. Dip patties into the melted coating. Lift out with a candy dipper. Let excess coating drip back into the bowl. Place the dipped candy center onto the parchment paper and allow coating to harden. Melt peach candy coating and pour into a parchment cone. Stripe dipped patties with melted peach coating, if desired.

Matching Images

Dry Fondant Powdered Mix
76-5501

Unit: 1 lb. bag
$2.80
Peppermint LorAnn Super-Streng...
42-2070

Unit: 1 dram
$1.40
Tangerine LorAnn Super-Strengt...
42-2470

Unit: 1 dram
$1.40
Merckens Peach Vanilla Flavore...
70-2450

Unit: 1 lb. bag
$4.25
Merckens Cocoa Dark Chocolate ...
70-2150

Unit: 1 lb. bag
$3.95
Half Sheet Parchment Paper Lin...
WPD-1236P

Unit: 50/pkg.
$4.25
Dipping Tools
CM-5600

Unit: 1 set / 3 pcs. ...
$3.20
Cookie Scoop - .5 Tablespoon
N-675

Unit: 1
$15.90
Invertase
76-6502

Unit: 2 oz. jar
$2.50

$5.95 Flat Rate Shipping* or Free shipping* on orders over $50 (*click for eligible items and details)

Tangerine Mints