Frango mint9/10/2023 ![]() The flaky confection was developed with 32 percent butterfat - triple the amount in regular ice cream. Many diners finished their meal having a Frango, a frozen dessert that arrived in certainly one of two flavors: maple and orange. Once the store opened on September1918 and 3, it boasted a tearoom in which fashion shows were held for the enjoyment in the shoppers while they had lunch. ![]() Making FrangosThe Frango trademark was applied when preparing for your opening of the new Frederick & Nelson store at the corner of 5th Avenue and Pine Street in Seattle. These little individually wrapped Chocolates are rectangular in shape, use a nice firm center and a smooth, minty truffle taste and texture which will have you ever wanting more. With a filling of peppermint-flavored ganache, enrobed inside a semisweet chocolate shell, they are simply delicious. You are truly missing out on one of Chocolates finest if youve never had a Frangos Mint Chocolate.įrango Mints are something of the Andes-Candy-turned-bon-bon. This recipe was originally published December 2011.It really is small and square, so when you drop it on the tongue it melts deliciously, oh-so-slowly in to a yummy lump of mint and chocolate. Because of the eggs in this recipe, the fudge should be stored in the fridge where it will keep for up to several weeks (if it lasts that long!).ĭo you have a memory of Frango mint chocolates? Tell me about it in the comments!.This fudge is very rich! Which is why I have cut them into squares slightly larger than 1-inch.It does take more effort but makes a big difference in how it looks! For clean slices, dip a sharp knife in warm water and wipe clean and dry in between each cut.Lining the pan makes it really easy to transfer the fudge to a cutting board for slicing. You can also line pan with wax paper or greased foil.While you can make this recipe with almost any kind of chocolate (my mom used Nestle Toll House chips), using a higher-quality chocolate will result in a higher-quality finished fudge.Continue beating until mixture is heated through and smooth, about 5 minutes, or when it reaches 165☏. After chocolate is fully melted, add the eggs and beat the mixture with a hand held mixer while still over the simmering water. Heat the eggs with the melted chocolate.These eggs have been heat treated to kill any bacteria. Look for them in cartons next to the eggs at the store. Use pasteurized eggs in this recipe instead.However, there is a small risk of salmonella contamination with raw eggs, and if that is a concern to you, there are other options: This fudge has an almost light and creamy consistency, similar to chocolate mousse which also historically has been made with raw eggs. I wanted to keep this peppermint Frango mint fudge as true to the original as possible, so I kept the raw eggs as written. Any fudge leftovers should be stored in the fridge.Īlternatives to using raw eggs in this fudge recipe Chill fudge for at least 30 minutes to firm up before serving. Work quickly to spread chocolate mixture into an 8×8-inch pan lined with parchment. Add chocolate all at once and stir until fully incorporated. (Keep reading for alternatives to adding raw eggs to this fudge.) Scrape down the bowl after each addition. Beat in eggs one at a time, followed by the peppermint and vanilla extracts. Beat butter and powdered sugar. Beat the butter and powdered sugar with an electric mixture until light and creamy, about 3 minutes, scraping down the bowl as necessary.Stir occasionally as the chocolate melts. Heat chocolate in a bowl set over a small saucepan of simmering water. Let’s make some fudge! Here’s everything you’ll need to make this peppermint fudge (full recipe below): As far as I can tell, this peppermint fudge is very authentic to the original, and it is delicious! It’s rich, chocolaty, and has a delightful peppermint flavor. I’ve recreated the recipe here with very little changes, though I have options if you’d like to avoid including raw eggs in the fudge. Her recipe came from the Seattle Times, and as you can see from her recipe card below, it is very loved. My mom made several batches of homemade Frangos (as we call them) every holiday season for as long as I can remember. I am not an expert on the history of Frango mints, though they were a staple in the Seattle area when I was growing up in the 1980’s and 90’s. This peppermint fudge recipe is a copycat recipe from the famous Frango mint chocolates sold in department stores such as Macy’s, Bon Marché, Fredrick & Nelson, and Marshall Field & Co. This rich and chocolaty peppermint fudge is a family favorite and holiday tradition!
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