Jumbo junior mints are oversized versions of the classic candy with a firm mint fondant center coated in a thin dark chocolate shell. This recipe scales up the familiar bite into a satisfying two-bite treat that still snaps when you bite in. You get a cooler, stronger mint hit and a thicker chocolate layer than the theater box original.
The method uses a simple cooked sugar fondant that sets firm, then a quick dip in tempered chocolate. Because the centers are larger, they hold their shape during coating and don’t melt under room temperature. If you like making candy at home, our Irish cream liqueur is another fun project for a cold day. Making this jumbo junior mints at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Jumbo Junior Mints
- Larger size means a stronger mint-to-chocolate ratio than standard Junior Mints.
- No special equipment needed beyond a saucepan, thermometer, and baking sheet.
- The fondant stays firm at room temperature so the shells never weep or crack.
- They store well for weeks, making them solid for gifting or party bowls.
Ingredients You’ll Need
- 2 cups granulated sugar
- 1 cup water
- 2 tablespoons light corn syrup
- 1/4 teaspoon cream of tartar
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 3 drops green food coloring (optional)
- 12 ounces dark chocolate chips (60% cacao)
- 1 tablespoon coconut oil
Ingredient Substitutions
Light corn syrup: Replace with an equal amount of golden syrup if corn syrup is unavailable. Golden syrup adds a slightly more caramel-like note and a touch more moisture, so the fondant may need an extra 5 minutes of cooling before it firms. Expect a marginally softer center and a warmer color in the mint base. The jumbo junior mints works well for weeknight cooking when time is limited.
Dark chocolate chips: Swap for chopped couverture dark chocolate using the same weight for a cleaner snap. Couverture contains more cocoa butter, so the shell sets faster and looks glossier, but it requires careful tempering to avoid bloom. The coating will be a little thinner if you don’t add the coconut oil.
Peppermint extract: Use 1 teaspoon of spearmint extract for a softer, sweeter mint profile. Spearmint reads less sharp and more herbal, which some prefer in a larger candy. Keep the quantity the same to avoid thinning the fondant with extra liquid.
Coconut oil: Replace with refined cocoa butter at a 1:1 ratio for a harder shell. Cocoa butter raises the melting point slightly, so the finished jumbo junior mints stay intact in warmer rooms. You’ll lose the easy microwave melt and need a double boiler instead. If you enjoyed this, our register is worth trying next.
Step-by-Step Instructions
- Combine 2 cups granulated sugar, 1 cup water, 2 tablespoons light corn syrup, and 1/4 teaspoon cream of tartar in a heavy saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and clip a thermometer to the side.
- Cook the syrup undisturbed until it reaches 240°F / 115°C, the soft-ball stage. Remove from heat immediately to prevent scorching on the pan bottom.
- Pour the hot syrup onto a cool marble slab or a rimmed baking sheet without scraping the pan. Let it rest 5 minutes until the edges begin to look dull rather than glassy.
- Using a bench scraper, fold and push the syrup toward the center for about 8 to 10 minutes until it turns opaque and thickens into a fondant. Add 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract, and 3 drops green food coloring, then work them in fully.
- Roll the fondant into 1-inch balls and place on parchment. Chill 20 minutes so the centers firm enough to coat without denting. The surface should feel cool and hold a fingerprint only slightly.
- Melt 12 ounces dark chocolate chips with 1 tablespoon coconut oil in a bowl over medium-low heat using a double boiler, stirring until smooth and about 90°F. Drop each fondant ball in, lift with a fork, and tap off extra before setting on clean parchment.
- Let the coated candies sit at room temperature 25–30 minutes until the shell is golden and crispy to the touch and no longer tacky. Transfer to a container once fully set.
Pro Tips
Keep the syrup from crystallizing by brushing down the pan sides with a wet pastry brush before it boils. Any stray sugar grains act as seed crystals and turn the batch grainy.
Chill the fondant balls thoroughly before dipping so the chocolate doesn’t slide off a soft center. Cold centers also slow the shell’s melt, giving you a cleaner coat.
For glossy shells, follow the tempering guide from chocolate dipping rather than just melting chips. Proper crystal structure prevents white bloom after a day.
Portion the fondant with a small cookie scoop so every piece is the same size and cooks evenly in the chocolate bath. Uniform pieces also look better in a gift box.
Common Mistakes to Avoid
Stirring the syrup after it boils causes early crystallization and a sandy texture. Let it cook quiet once the sugar is dissolved at the start.
Coating warm fondant leads to a thick foot of chocolate pooling at the base. Always rest the centers in the fridge until they feel firm and cold.
Using chocolate that’s too hot above 95°F will melt the mint ball on contact and leak green into the shell. Keep the dip at a low working temperature and reheat gently if it cools. For another easy option, check out our magnesium oil.
Serving Suggestions
Set a bowl of jumbo junior mints next to after-dinner coffee so guests can dip them into the hot cup for a slow melt. The larger size holds up better than standard mints in a spoon.
Chop a few pieces over a Margherita pizza dessert plate with ricotta for a sweet-savory close. The mint cuts the dairy richness cleanly.
Pair them with a Manhattan cocktail at a holiday bar where the cherry and mint play off the rye. Serve chilled on a slate tray.
Storage and Reheating
Store the candies in an airtight container at room temperature for up to 3 weeks since the fondant is low moisture and the shell is stable. Keep them away from direct sun to avoid softening the chocolate.
Do not refrigerate unless your room exceeds 78°F, because condensation can dull the shell. If frozen, they keep up to 2 months in a sealed bag with no odor transfer.
No reheating is needed or recommended; these are eaten cold or at room temperature. Never leave finished candy unrefrigerated for more than 2 hours in a hot kitchen above 90°F. You might also like our recipe keys.
Recipe Variations
Orange Mint Version
Replace the peppermint extract with 1 teaspoon orange extract and skip the green coloring for a cream-colored center. The citrus note pairs well with the dark shell and reads like a chocolate orange in candy form.
White Chocolate Shell
Use 12 ounces white chocolate with 1 tablespoon coconut oil instead of dark chips for a sweeter contrast. White coating hides the green center, so the mint looks like a mini truffle and tastes milder.
Small Batch Mini
Halve every ingredient and roll 1/2-inch balls to make standard-size mints closer to the boxed original. The cook time stays the same but the chill step drops to 10 minutes before dipping.
Espresso Mint
Add 1/2 teaspoon instant espresso powder to the fondant with the extracts for a mocha-mint center. The coffee deepens the chocolate perception without changing the set time or texture.
Jumbo Junior Mints
Description
Jumbo Junior Mints are homemade oversized versions of the classic candy with a firm mint fondant center and a thin dark chocolate shell. They deliver a stronger mint hit and thicker chocolate layer than the theater box original while staying firm at room temperature.
Ingredients
Instructions
-
Combine and cook syrup
Combine 2 cups granulated sugar, 1 cup water, 2 tablespoons light corn syrup, and 1/4 teaspoon cream of tartar in a heavy saucepan over medium heat. Stir until the sugar dissolves completely, then stop stirring and clip a thermometer to the side of the pan.
Cook the syrup undisturbed until it reaches 240°F / 115°C, the soft-ball stage, which takes about 10-15 minutes. Remove from heat immediately to prevent scorching on the pan bottom.
-
Pour and rest syrup
Pour the hot syrup onto a cool marble slab or a rimmed baking sheet without scraping the pan. Spread it out gently so it cools evenly across the surface.
Let it rest 5 minutes until the edges begin to look dull rather than glassy, signaling it is ready for working.
-
Work into fondant
Using a bench scraper, fold and push the syrup toward the center for about 8 to 10 minutes until it turns opaque and thickens into a fondant. The texture should become pasty and hold together when gathered.
This mechanical working creates the fine sugar crystal structure that keeps the center firm at room temperature.
-
Add flavorings
Add 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract, and 3 drops green food coloring to the fondant. Work them in fully with the bench scraper until the color and flavor are evenly distributed.
The fondant should now be a uniform light green and smell strongly of mint.
-
Roll and chill centers
Roll the fondant into 1-inch balls and place them on parchment paper. Arrange them with space between so they don't stick together.
Chill 20 minutes so the centers firm enough to coat without denting; the surface should feel cool and hold a fingerprint only slightly when ready.
-
Melt chocolate coating
Melt 12 ounces dark chocolate chips with 1 tablespoon coconut oil in a bowl over medium-low heat using a double boiler. Stir continuously until smooth and about 90°F.
Keep the dip at this low working temperature so it does not melt the mint ball on contact and leak green into the shell.
-
Dip fondant balls
Drop each chilled fondant ball into the melted chocolate, then lift with a fork and tap off extra before setting on clean parchment. Coat all pieces fully so no mint shows through.
Work efficiently so the chocolate stays around 90°F and the cold centers keep the shell from sliding off.
-
Set and store candies
Let the coated candies sit at room temperature 25–30 minutes until the shell is crispy to the touch and no longer tacky. They should release cleanly from the parchment when fully set.
Transfer to an airtight container once the shell is golden and firm for storage or gifting.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 8g40%
- Sodium 20mg1%
- Total Carbohydrate 60g20%
- Dietary Fiber 2g8%
- Sugars 55g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep in an airtight container at room temperature up to 3 weeks; refrigerate only if room exceeds 78°F to avoid condensation dulling the shell.
- Make ahead: Roll and chill centers a day early, then dip fresh for best snap, and check recipe keys for tempering guidance.
- Pro tip: Brush pan sides with a wet pastry brush before boiling to prevent stray sugar grains from crystallizing the batch.
- Safety: Never leave finished candy unrefrigerated over 2 hours in a kitchen above 90°F to prevent softening and spoilage.
