Serious Eats: Sweets
An Ode to Frango Mints
"While they are no longer being made on the 13th floor of the State Street store, they aren't any less of a Chicago tradition."
Last week I went home to Chicago to visit my family and while in town, I also paid a visit to Marshall Fields & Company for a box of Frango Mints. My grandmother recently mailed me a box in lieu of an Easter basket, which I polished off in no less than a weekend. Of course, having a taste of one of my childhood favorites, I couldn't possibly resist the chance of getting my hands on another pound or two!
Frango Mints are something of an Andes-Candy-turned-bon-bon. With a filling of peppermint-flavored ganache, enrobed in a semisweet chocolate shell, they are simply delicious.
The Frango company began producing these bite-sized treats in 1918 at a department store in Seattle. In 1929, Marshall Fields purchased the company and began producing them in Chicago.
And while they are no longer being made on the 13th floor of the State Street store, they aren't any less of a Chicago tradition. (At least not in my family, where the are given out to guests like door prizes and my father insists on keeping a case of one-pound boxes around "just in case!")
About the author: Jennifer McCoy is the pastry chef at Craft in New York City. When she's not covered in flour or frying doughnuts, you can find her strolling the streets of Carroll Gardens, Brooklyn, with her little dog Olive.