Homemade peppermint patties
The kids had a day off from school last week, so we browsed through my huge list of bookmarked recipes looking for something to keep us busy. We all love peppermint patties so this seemed like a no-brainer. The recipe couldn’t be any easier, but unfortunately, my guys weren’t very successful once the mixing was finished. Have you ever made oobleck or goop — you know, with cornstarch and water? It’s awesome stuff and a blast to play with, but really hard to hold in your hand. The way my kids were trying to shape these peppermint patties, you would have thought I’d given them oobleck. Claudia’s hands were literally covered in sticky mint candy, which she did her best to lick off. (I’m really teaching her to be very ladylike, can you tell?)
After a couple failed attempts of my own, I got into a good rhythm. The trick is speed. You have to powder your hands with powdered sugar, then quickly roll the peppermint sugar mixture into a small ball, and just as quickly release it onto a waxed paper-lined cookie sheet. Give the peppermint ball a gentle pat to flatten it a bit, and grab another spoonful of candy. Just keep moving, and you’ll have a sheet of naked peppermint patties in no time.
I highly recommend keeping these in the freezer for a good copycat of a peppermint patty. The freezing helps the chocolate have that nice little snap when you bite into the candy, but it doesn’t freeze the center. These homemade peppermint patties were delicious, but I must warn you that it is extremely tempting having a whole bag of them only a few steps away, no matter where you go in your house. Especially when you consider how often you walk past your freezer!
Recipe: Homemade Peppermint Patties
(found at Savory Sweet Life)
1 can sweetened condensed milk
5 1/2 cups powdered sugar, sifted
1 tablespoon peppermint extract
3 cups semisweet chocolate chips
3 tablespoons shortening
Add condensed milk, 2 cups of powdered sugar, and peppermint extract to a large mixing bowl. Mix everything on medium speed using the paddle attachment until all the ingredients are well incorporated. Add more powdered sugar, 1/2 cup at a time, until the dough is stiff but still pliable.
Cover a cookie sheet with waxed paper. Sprinkle some powdered sugar on the palms of your hands. Roll 3/4″ balls of dough between the palms of the hands. Set each ball on waxed paper-covered cookie sheet and flatten slightly. Transfer peppermint disks to the freezer for no longer than 30 minutes. While the dough is chilling, temper the chocolate coating.
Place chocolate chips in a microwavable bowl. Melt the chocolate in 30 second increments, making sure to stir after each time until chocolate is smooth. Stir in shortening to thin the chocolate. Remove patties from the freezer. Place a patty on the tines of the fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting each one on top of wax or parchment paper. Allow the chocolate coated peppermint patties to completely set up. This can be done quicker by placing the patties in the refrigerator. The peppermint patties are ready when they are dry to the touch.