Homemade Frangos 





1 1/3 cups powdered sugar



2 sticks butter



1 egg



1 tsp vanilla



1 cap mint extract



1 12 ounce package chocolate chips



Dipping Chocolate (like those discs Wilton sells...or better quality if you can find it)



In a mixer, beat the sugar and butter until smooth. Scrape down the sides of the bowl. Add the egg, vanilla and mint and beat again. Melt the chocolate chips in the microwave or a double boiler and add to the sugar mixture. Spread in a buttered 8X8 pan and cool in the freezer for 30 minutes. While the fudge is cooling, melt the dipping chocolate according to package directions. Cut the fudge into 1.5 inch rectangles and dip in the melted dipping chocolate. You must refrigerate these because of the raw egg.

Notes: I suppose that the size of a capful of peppermint extract varies from brand to brand. The cap that I used probably measured around a teaspoon...maybe more. My recommendation: taste the mixture after the addition of the melted chocolate and THEN determine if you prefer to add more mint. You can always add more, but it's difficult to deal with a product that is too minty once the extract has been stirred in.