Tootsie Roll Industries, Inc. is America's favorite candy company, manufacturing and selling some of the world's most popular confectionary brands. Beginning in a modest New York candy store with the Tootsie Roll's introduction in 1896, the Chicago-based company has grown to become one of the country's largest candy companies, with operations throughout North America and with distribution channels in more than 75 countries.
Together, the Tootsie brands resonate strongly among every age group, culture, and demographic; for every occasion and event; and during every economic climate, qualifying them as truly enduring, iconic American confections.
As the number one after-dinner mint, Andes Crème de Menthe delivers a smooth blend of mint and chocolate flavors–the perfect post-meal treat.
The iconic, rectangular three-layered candy‚ green mint sandwiched between two thin cocoa-based layers‚ became instantly popular after its 1950 launch, and it has remained an American favorite ever since. The individually foil-wrapped, bite-sized pieces enhance any social gathering or event, yet remain equally popular as self-indulgent treats.
Andes Candies was founded in Chicago, Illinois in 1921 by Andrew Kanelos. Originally called Andy's Candies, the business produced a variety of boxed chocolates which it sold from a small Chicago storefront. The business grew to include 150 stores. With the expansion of the business, a factory was built to supply the stores, and the name was changed to Andes Candies.
In 1950, the Andes store product line was increased to include the Crème de Menthe candy piece. This three-layer mint has remained the cornerstone of the brand. Today, this delicious and refreshing candy is the number one selling after-dinner mint.
Over the years, Andes has expanded to include a variety of flavors and packages, including the popular Cherry Jubilee, Mint Parfait, Toffee Crunch Thins, and seasonal Peppermint Crunch.
Andes joined the Tootsie family in 2000, expanding its line in 2003 to include Crème de Menthe baking chips. Peppermint Crunch Baking Chips were added in 2005.
Chocolate Mint Cupcakes
Copyright 2011 Christine's Pantry. All rights reserved.
1 (15.25 oz) triple chocolate fudge cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs, beaten
1/2 cup sour cream
1 (8.5 oz) bag Andes mint candy
vanilla frosting, recipe below
Preheat oven to 350 degrees. In mixing bowl, add cake mix, water, vegetable oil, eggs, sour cream, mix well. Line regular muffin cups with paper cupcake liners. Fill the cups 3/4 with batter. Place 1 Andes mint candy on top of batter. Bake for 18 minutes, or when toothpick inserted in center of cupcake comes out clean. When cool enough, remove from pan and cool completely on wire rack. Making sure cupcakes are completely cool before frosting. Garnish with Andes mint candy. Enjoy!
2 cups confectioners sugar
2 tablespoons butter
2 tablespoons water
1 teaspoon vanilla extract
In a mixing bowl, combine all ingredients. Mix on medium speed until smooth and fluffy. Spread over cupcakes.
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