Tangerine Mints

Idea gallery #1400
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Tangerine Mints
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
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.
Dry Fondant Powdered Mix
Dry Fondant Powdered Mix
76-5501
Unit: 1 lb. bag
Peppermint LorAnn Super-Strength Oil
Peppermint LorAnn Super-Streng...
42-2070
Unit: 1 dram
Tangerine LorAnn Super-Strength Oil
Tangerine LorAnn Super-Strengt...
42-2470
Unit: 1 dram
Merckens Peach Vanilla Flavored Candy Coating
Merckens Peach Vanilla Flavore...
70-2450
Unit: 1 lb. bag
Merckens Cocoa Dark Chocolate Flavored Candy Coating
Merckens Cocoa Dark Chocolate ...
70-2150
Unit: 1 lb. bag
Half Sheet Parchment Paper Liners
Half Sheet Parchment Paper Lin...
WPD-1236P
Unit: 50/pkg.
Cookie Scoop - .5 Tablespoon
Cookie Scoop - .5 Tablespoon
N-675
Unit: 1
Invertase
Invertase
76-6502
Unit: 2 oz. jar