Preparation Steps

• In a large mixing bowl, combine marshmallow cream, softened unsalted butter, vanilla extract, and mint extract. Beat with an electric mixer until thoroughly combined and creamy.
• Gradually add the powdered sugar to the mixture, beating on medium speed until well blended and a thick, pliable dough forms. This may take several minutes.
• Line a large baking sheet with parchment paper. Take approximately 1 tablespoon of the mint filling and roll it into a ball, then flatten it into a disc shape, or mold it into small oval shapes if desired. Repeat until all the filling is used.
• Cover the baking sheet with plastic wrap and freeze the mint centers for at least 2 hours, or until very firm. This will help them hold their shape when dipped in chocolate.
• Melt the dark chocolate melting wafers according to package directions (e.g., in a microwave or double boiler). Using a toothpick or a candy dipping tool, dip each frozen mint center into the melted chocolate, allowing excess chocolate to drip off. Place the coated candies back on the parchment-lined baking sheet.
• If using, melt the white chocolate melting wafers. Pour the melted white chocolate into a small piping bag or a ziploc bag with a tiny corner snipped off. Drizzle decorative lines or patterns over the set dark chocolate candies.
• Allow the chocolate to fully set at room temperature or in the refrigerator for a few minutes. Store the homemade mint candies in an airtight container at room temperature.