I woke up last Saturday morning and looked outside to find every tree branch, pine needle, and berry encased in a layer of wet, glistening ice. The 5K I had planned to run had already been postponed until Sunday, so Matt and I decided that we didn’t need to brave the slick roads and instead would spend the entire day at home baking holiday goodies.
I kicked off the bake-a-thon at 10AM by making blueberry-lemon scones for breakfast. Matt and I then baked a double batch of sugar cookies before launching into the day’s big project: homemade peppermint patties. The goal was to make enough patties to share with our neighbors and friends, and 12 dozen chocolate-dipped treats later I think we succeeded!
Peppermint patties are surprisingly easy to make. Just combine peppermint extract, softened butter, corn syrup, and lots of confectioners sugar. Form this “dough” into balls and press the balls into discs on a parchment-lined baking sheet. Coat with melted chocolate and, voila! You now have homemade peppermint patties! If you’re feeling extra creative, add some green food coloring to the filling or sprinkle the freshly-coated patty with chocolate jimmies. (But a note of warning… don’t get so excited about your batch of green-filling-patties that you totally forget to put the peppermint extract in. I might have done that on my fourth and final batch. Sorry to any neighbor who bites into a green one and realizes that it just tastes like buttercream candy instead of peppermint!) 😁
Homemade Peppermint Patties
(From Butter With a Side of Bread; makes about 3 dozen patties)
You will need…
1/2 stick (1/4 c) Butter, at room temperature
3 cups Confectioner’s Sugar
1 1/2 teaspoons Peppermint Extract (adjust to taste; we liked this amount)
1/3 cup Light Corn Syrup
2 cups Dark Dipping Chocolate (we used Ghirardelli Dark Chocolate Melting Wafers, yum!)
Green Food Coloring to make the filling green (Optional)
Chocolate Jimmies for Sprinkling (Optional)
In a stand mixer, combine the butter, sugar, peppermint extract and corn syrup. Mix for a few minutes until the filling forms a thick, paste-like consistency. Break off small pieces of filling and roll into 1″ diameter balls. (They will look deceptively like mozzarella balls at this point.) Place the balls on a parchment-lined baking sheet and use your fingers to flatten them into discs. Freeze the discs for at least 20 minutes before attempting to dip them into the chocolate. The harder they are, the easier they will be to dip!
Melt the chocolate according to package instructions. We used a double boiler which kept the chocolate at the perfect consistency as we dipped batch after batch of patties. Use a fork or a special chocolate-dipping tool like these Wilton candy dippers to dip a frozen patty into the chocolate. Coat both sides, tap off any excess chocolate, then transfer the coated patty to a parchment-lined tray. (Or, if you’re making a quadruple batch like us, just cover your counters with wax paper and line up the patties there!) If using jimmies, sprinkle them over the patty immediately after you coat it.
Allow the chocolate to harden completely, then transfer the patties to an airtight container. Share them with friends or save them all for yourself, your choice! 😄
3 thoughts on “When the weather outside is frightful, make peppermint patties!”
looks yummy! I didn’t leave the house on saturday either! haha I’ve always had bad luck trying to coat things in melted chocolate. What process do you use to melt your chocolate?
I’ve found that a double boiler set over a pot of simmering water works really well. Microwaving only works to get the chocolate melted initially, but then it doesn’t stay hot and liquid-y for long enough to have time to coat things. Also the type of chocolate you use can make a difference. I took the easy route and used melting wafers that don’t require tempering or anything fancy… just melt and dip!
(Here’s the double boiler I have: http://a.co/j6SvwjK)