Chocolate Sandwich Mints

My sister-in-law, Beatrice, made these for my wedding reception held at her home in December 1977.  These are creamy, three layer mint squares, and they are so yummy!

French Cremo Center Layer

(makes a double batch)

Ingredients

4 Cups Sugar

2 Cups pure Whipping Cream (preferably without carrageenan or other additives- as they can make the recipe grainy)

1/2 Teaspoon Cream of Tartar

Directions for French Creme Center

In a heavy pan, combine all ingredients and stir lightly to mix. Cook to boiling ( 228 degrees at sea level, adjust for altitude). Pour mixture on a clean marble slab or clean formica counter top. Do not touch for 30 minutes.  Eye drop 15 drops of oil of peppermint and 15 drops of green food coloring. Using a spatula, work like fondant by pulling and folding for about 20 minutes. Knead with hands when when solid.  If the fondant begins to crumble or powder, put hands in softened butter and knead into fondant. This should be spreadable like a thick frosting.  Store in an air tight container. These can be molded in silicon molds or can be used as centers for Sandwich Mints. 

Ingredients for Sandwich Mints

French Cremo center

1.5 lbs Merkin's Marquis Dipping Chocolate

Directions for Sandwich Mints

In a double boiler melt 1.5 lbs. of chocolate.  Place wax paper on cookie sheet. Pour melted chocolate on cookie sheet and spread evenly and thinly with a spatula. Cool. Spread a layer of French Creme over the chocolate. Spread a layer of melted chocolate over the French Cremo  center. Put a layer of wax paper over the chocolate. Let it sit until firm and cool to the touch. Remove wax paper and cut into squares with a sharp knife using a yard stick to measure squares.  

Optional 

For a marbled candy, swirl chocolate and French Cremo together and cut into squares.

Other colors and mint flavors such as wintergreen and spearmint, or other flavors can be used in this recipe, in place of the green and mint.