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Chocolate Mint Squares Recipe
|Sugar||1 Cup (16 tbs)|
|Evaporated milk||150 Milliliter (1 Can)|
|Liquid glucose||2 Teaspoon|
|Butter||1⁄2 Ounce (15 Gram)|
|Marshmallows||100 Gram (1 Packet)|
|Dark chocolate||4 Ounce (125 Gram)|
|Peppermint oil/Peppermint essence||To Taste|
Serving size: Complete recipe
Calories 2051 Calories from Fat 515
% Daily Value*
Total Fat 58 g88.9%
Saturated Fat 35.2 g176.1%
Trans Fat 0.1 g
Cholesterol 83 mg
Sodium 268.1 mg11.2%
Total Carbohydrates 377 g125.5%
Dietary Fiber 8.1 g32.5%
Sugars 336.8 g
Protein 18 g35.4%
Vitamin A 16.1% Vitamin C 5.3%
Calcium 46.6% Iron 53.8%
*Based on a 2000 Calorie diet
Chop chocolate roughly.
Place extra chocolate over hot water to melt.
It is important all ingredients are ready before starting to cook.
Grease 28cm x 18cm (11 in x 7in) lamington tin, line with aluminium foil; bring ends of foil over narrow ends of tins; this will make it easy to remove the slice from the tin.
Stir mixture over medium heat without boiling until sugar is dissolved.
Increase heat, bring to boil, stirring constantly.
When mixture has reached a rolling boil, boil for exactly 4 minutes.
Mixture must be stirred briskly the whole time.
It will be necessary to reduce heat slightly during this 4 minutes to prevent mixture from boiling over, but mixture must boil as rapidly as possible.
During this 4-minute cooking time, color of mixture will darken slightly, turning to the color of creamed honey.
Remove saucepan from heat, quickly add chocolate and marshmallows, stir briskly until melted; this will only take a few minutes.
Add oil of peppermint or essence, mix well.
Spread mixture evenly into tin with spatula, press top of chocolate mixture smooth with palm of hand.
Spread evenly with extra melted chocolate.
Refrigerate 2 hours before cutting into small squares or sticks.