|Recipe: Homemade Peppermint Patties
Time: 6.5+ hours (at least for me!!)
Expectations: Delicious, Beautiful, Time Consuming
After dinner last week, I bought one of the 25c peppermint patties on the way out of the Mexican restaurant. It was great! The freshness of the peppermint and the richness of the chocolate – just one delicious bite – was just perfect after my heavy dinner. Rarely can I feel satisfied with just one bite of dessert!
The next day when it came to deciding what I would bring to the family Christmas get together, I knew I had to try to make peppermint patties. A while back, I had pinned a “no bake” mint recipe on Pinterest and had been wanting to make it. When it was time to make the shopping list, I decided I needed to find a chocolate coated peppermint patty recipe and looked at numerous sites before I settled on one from Brown Eyed Baker. While I dispute her characterization of “easy”, they really are delicious! Maybe it was just hard for me because I have never really made any sort of candy before. By the end (of 87 peppermint patties, through multiple stages), we had it down pretty well. (We because I had the best kitchen assistance you can ask for – Mom!) I followed the recipe very closely, but increased the time on both the refrigeration steps. Without the increased time, it is very very difficult.
The peppermint inside is fairly easy to make – but thick! You might not want to make this unless you have a Kitchenaid with a dough hook (or an arm of steel). You toss in all of the ingredients (powdered sugar, evaporated milk, light corn syrup, coconut oil, peppermint extract) and mix. Then, separate the dough into two approximately equal balls wrapped in saran wrap and flatten to the thickness you want for your peppermint patties (about 1/4″).
Refrigerate at least one hour and cut into the shapes you want for your patties (rounds are the most forgiving during the chocolate step). I tried only 30 minutes in the fridge here and it did NOT work!! I ended up tossing them back in and going to dinner before trying the cookie cutters again – then it worked like a charm! You will want to store these on saran wrap because they are STICKY STICKY STICKY!! Parchment doesn’t cut it; parchment covered in coconut oil doesn’t cut it!
Refrigerate over night (or at least one more hour). When you are about ready to cover with chocolate (or about 30 minutes prior), pop the peppermint patties into the freezer – this will make the chocolate coating much easier. Prepare a baking sheet to place the patties on after dipping them in chocolate (I used parchment sprayed with coconut oil). Then, melt your chocolate in a double boiler. To do this, bring water to a near boil (or light boil and turn it down) and then place a heat resistant bowl with the chocolate inside. Do not get the water too hot!! During the chocolate melting, I really like to coddle the chocolate, constant stirring. Once it is fully melted, begin with a few peppermint patties (I did five at a time). Place a peppermint filling on a fork and then dip it in the chocolate – pull it out and let the excess drip off or rub it off the bottom with the side of the bowl. Place each piece on the prepared cookie sheet to cool at room temperature for at least an hour. Do not worry too much if the chocolate gets a bit all over the sheet; once they are completely cooled, they will peel off pretty easily.
If you want a crumble of peppermint on top, just smash a few candy canes in a bag and sprinkle the tops immediately after dipping!
For me, the colder I got everything (except the chocolate) the better it worked! I popped each baking sheet into the freezer before it was used. My Mom only pulled out 5 peppermint fillings out at a time for dipping so that they would be as cold as possible.
Then serve! You can also store these for a while (weeks) in the refrigerator.
Homemade Peppermint Patties
- 7 1/2 cups of powdered sugar
- 1/3 c evaporated milk
- 1/3 c light corn syrup
- 3 tbsp refined coconut oil
- 1.5 tsp peppermint extract
- 20-24 oz dark chocolate (I used Ghirardelli 60% cocoa bittersweet and a bit of German baker’s chocolate)
- Sift the powdered sugar.
- Mix the powdered sugar, evaporated milk, corn syrup, coconut oil, and peppermint extract in an electric mixer on low. It will turn into a pretty thick, sticky dough.
- Separate the peppermint dough into two equal size balls. Place each ball between two pieces of saran and roll to approximately 1/4″ thick. Refrigerate at least one hour.
- Line a baking sheet with saran to place the cut peppermint patties on (I needed two sheets). Place the first piece of rolled peppermint dough onto the counter and remove the top piece of saran. Use a small cookie cutter to cut into rounds (or shapes, if you’re bold!). Place each round onto the prepared cookie sheet. Collect scraps, roll out again, and cut into more rounds (repeat until all peppermint dough is cut into rounds).
- Place the baking sheet into the fridge over night (at least one hour). When you are ready to begin the coating process, move the sheet into the freezer for at least 30 minutes.
- Prepare a baking sheet by covering it with parchment (to place dipped patties on).
- Crush candy canes in a ziplock bag to prepare topping.
- Melt chocolate in a double boiler (over low heat) and keep the chocolate melted in the double boiler. Stir the chocolate regularly while melting. I keep the chocolate on very low heat the entire time I was dipping peppermints.
- One round/patty at a time, dip into the chocolate using a fork. (I like to place it in the chocolate with my hands, flip, and then pull it out with a fork). Let excess chocolate drip off, or rub it off the bottom with the edge of the bowl. Place each chocolate on the parchment prepared baking sheet.
- Cool peppermint patties at room temperature for at least 1 hour. After fully cooled, store in refrigerator for a few weeks,
userexpectations.com; minimally adapted from Brown Eyed Baker