In a large bowl, whisk together sweetened condensed milk, chocolate syrup, vanilla extract and mint extract until blended.
In a separate large bowl, beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then, fold in chips or candy.
Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm, at least 6 hours.
ow heat, cook and stir candy coating with remaining milk until
Combine all ingredients, except candy wafers and walnuts, in large mixer bowl.
Mix at lowest speed of mixer until dough forms.
ough, press dough around each candy wafer to cover completely.
Infused Vodka: Add candy and vodka to an infusion jar and infuse for 1 to 3 hours.
Hot Chocolate: Make hot chocolate according to package and add 1oz infused vodka. Top with whipping cream, stir with candy cane.
Finely chop mint leaves; an easy way to do this is
utter, brown sugar, water and mint chocolate chips. Cook over low
Mix ingredients together.
Half dough and add your favorite mint flavoring.
Press into molds and/or roll and cut with cookie cutter.
Store in airtight container.
et, pour in the chocolate-mint pieces.
ntil well blended. Mix in candy on low speed (save a
outh on pumpkin, arrange the candy corn to your liking Put
Unwrap candy canes and place in a
Heat the cream in a saucepan and add the candy bars, melt the chocolate while stirring. Refrigerate the mixture overnight.
Whisk the cold mixture until creamy and serve in two cocktail glasses, garnished with chocolate shards and mint leaves.
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
br>Spoon mixture into mini candy papers.
Garnish with more
eat in creme de menthe candy flavoring until thoroughly blended, about
onstick coating.
Spread softened mint chip ice cream in the
br>Add condensed milk, crushed mint candy, and the food coloring.
n cake and garnish with mint candy.
lternately with milk. Stir in mint. Shape into two 8-in