Chocolate Mint Squares Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Evaporated milk | 150 Milliliter | |
| 2 teaspoons liquid glucose | ||
| Butter | 15 Gram | |
| 100g packet white marshmallows | ||
| Dark chocolate | 250 Gram | |
| Dark chocolate | 125 Gram | |
| Oil of peppermint or peppermint essence | ||
Directions
Combine sugar, milk, glucose and butter in medium-sized heavy-based saucepan with base about 18cm (7in) in diameter (the cooking time will vary if a larger or smaller saucepan is used).
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.
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.
Chef
