Homemade Peppermint Patties are so simple to make, you’ll never need to buy them again. Perfectly cool peppermint center encased in decadent dark chocolate.
On the 3rd Day of Sugar my true love game to me . . . Homemade Peppermint Patties
I think I have secretly loved York Peppermint patties for as long as I can remember. They’ve also been on my list of things to try making but I thought they might be a little tricky so I kept putting it off. Turns out I was wrong. They are so simple to make and taste just like a York . . .maybe even better.
In addition to being completely fabulous, you will “wow” anyone you share these with. I taught a cooking class in my ward last month and these were one of the things I taught. All the ladies were beyond impressed and agreed they were better than store bought.
The creamy white minty center is drenched in yummy dark chocolate and then put in the fridge to then chilled. So, so delicious! We liked them best chilled rather than at room temp. Don’t let the whole dipping thing scare you away, it’s a lot easier than you think. Just make sure you tap your fork several times to get the excess chocolate off and air bubbles out. Don’t worry if yours don’t look perfect, that’s the beauty of homemade candy. . .every piece is unique.
These would make a great neighbor gift. You can put some in a cellophane bag or in a fun candy box or tin. I’ve seen some really cute ones at Hobby Lobby.
Recipe Source: Adapted from Chocolate Chocolate and More ChocolatePrint
- 2 ½ cups confectioners sugar
- 1 ½ tablespoon light corn syrup
- 1 ½ tablespoon water
- ½ teaspoon peppermint extract or ¼ teaspoon peppermint oil
- 1 tablespoon vegetable shortening
- 10 ounces bittersweet or semisweet baking chocolate, chopped
- Crushed candy cane (optional)
- In a large mixing bowl, beat together the sugar, water, corn syrup, shortening and peppermint oil on low speed until combined. Shape the dough into a round circle, cover in plastic wrap and freeze for 30 minutes.
- Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap the dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter.
- Reroll the scraps until all of the dough is used. Place the rounds on a parchment-lined baking sheet and freeze until firm, at least 30 minutes or overnight.
- Melt the chocolate in the microwave on 50% power and cook for 1-minute increments, stirring in between (I melt until it is mostly melted but there are still a few small lumps of chocolate – I stir these in until fully melted.)
- Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed.
- Sprinkle the dipped patties with crushed candy cane, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.
- **If you want the mint flavor stronger, add more extract or oil a tiny, tiny bit at a time.
When melting the chocolate, use a dish that is taller than it is wide because then you have a “deeper pool” of chocolate to drop the mint patty into. I like to melt my chocolate in my 2-cup pyrex class measuring cup.
- Category: Candy