Peppermint Patties Recipe

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Ingredients

Variation:
7 1/2 cups powdered sugar, sifted
1/3 cup evaporated milk
1/3 cup light corn syrup
3 Tbsp shortening
1/4 tsp peppermint oil
1 1/2 lb bittersweet bar chocolate, finely chopped (70% cacao)
Crushed peppermint candies
2 1/4 cups powdered sugar
2 tbsp softened butter
2 tsp peppermint extract
2 tbsp cream
12 oz Melting Chocolate Wafers

Preparation

Step 1

Beat sugar, milk, corn syrup, shortening, and peppermint oil in a mixer on low speed to combine. Shape dough into two disks, cover each with plastic wrap, and chill 30 minutes.

Liberally sprinkle a sheet of parchment paper with powdered sugar. Place one dough disk on top and sprinkle with more powdered sugar; roll 1/4 inch thick and cut into rounds with a 1 7/8 inch cutter. Transfer rounds to a parchment paper lined baking sheet. Reroll scraps until all dough is used; repeat with second dough disk. Freeze rounds until firm, 30 minutes or overnight.

Melt chocolate in a double boiler; let cool 5 minutes. Dip patties into chocolate using two forks, scraping excess chocolate from beneath fork on side of bowl and place patties on parchment paper lined baking sheet. Sprinkle patties with candies and let stand until chocolate sets up, about 1 hour. Store patties in the refrigerator.

Variation: In a mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream. Beat them with a paddle attachment until the mixture comes together. Don’t be alarmed if it looks dry and crumbly as you start mixing it.

Turn the mixer speed higher and beat until the candy comes together and is light and creamy. When you touch it, it should be soft but not at all sticky. If it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until it’s no longer sticky. It should be very stiff, like Play-Doh.

Scrape the candy paste out onto a long piece of cling wrap, and form it into a thin tube, about 1 1/2 inch in diameter. Wrap it well in cling wrap and twist the ends so that it stays in place.

This step is optional, but it’s a nice trick I’ve learned. To keep your candy round on the bottom, cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator. This also works for rolls of cookie dough!

Chill the candy until it is very firm, about 45 minutes. Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. You should get about 36 candies from this recipe.

Melt the Melting Chocolate Wafers in the microwave. Melt in 30-second increments on 50% power, stirring after every 30 seconds to prevent overheating.

Use a fork or dipping tools to dip a patty completely into the melted coating. (I like to drop it in, put the fork under it, flip it upside down, and then flip it again so the fork is on the bottom and bring it up out of the coating. I think the flipping method is easier than pushing the candy down into the chocolate and then fishing it out again.) Let the excess coating drip back into the bowl.

Set the dipped peppermint patty onto a piece of parchment or waxed paper, and repeat the dipping process with the remaining peppermint patties. If they get too soft to dip, chill them briefly in the refrigerator until they’re firm again. Let the patties set at room temperature.

Store your homemade peppermint patties in an airtight container at room temperature for up to two weeks.