Those of you from the Seattle area know exactly what these are. For the rest of you, Frango mints are the famous Christmas fudge from The Bon Marché, a local department store that has since been bought out by Macy’s. The store name may have changed, but thankfully you can still purchase the chocolates at Macy’s in the Seattle area. They come in a variety of flavors, but mint is their signature and my personal favorite.
For as long as I can remember my Mom has made a homemade version of the mint fudge every Christmas. It was one of the few treats that we could count on because it’s easy and we all love it, and so she’d make it often during the holiday season. In fact, I wouldn’t be surprised if there was a batch sitting in the fridge right now. If not now, there surely will be before Christmas.
I’ve shared her recipe below with a few changes. Her Frango mints are a bit soft and don’t hold up when sliced and stored at room temperature. As much as I love the guilty pleasure of standing at the fridge with a spoon, I wanted something that I could cut up and share with others. I’ve changed the ratios around so that I (and you) could do just that.
Also, the original recipe calls for raw eggs. While we have never had any problems, I didn’t feel right about putting that here on the blog. Instead I’ve whipped the eggs with the melted chocolate over a double boiler for several minutes to cook them through. If that still makes you nervous, pasteurized eggs are always a great option.
For me, Christmas isn’t Christmas without Frango Mint Fudge. What are your holiday food traditions? Think you have room for one more?