Peppermint Patties
Chocolate + peppermint = a classic combo.
These peppermint patties are so delicious and easy to make, it’s kind of dangerous. These would be great for a housewarming present, a bake sale or a Christmas exchange. Trust me, they will disappear in no time!
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Ingredients explained:
Icing sugar/ confectioner’s sugar / powdered sugar - This is what makes up the inside of the patty and gives that sweetness and consistency we know and love.
Light corn syrup - Just a bit to make things smooth inside the patty. You can substitute with another syrup if you like, but you may end up with a slightly different taste / colour depending on the syrup. You could also omit the corn syrup and add in more butter to compensate, but the inside of the patty may not have the same consistency or shine that using corn syrup offers.
Butter - Helps to give consistency and bind the ingredients together. I use salted butter because that’s what I have on hand and I think the salt helps to balance the sweetness. Use whatever you have, it’s such a small amount.
Peppermint flavouring - If you are using peppermint extract, then use 1 teaspoon, this should be plenty to get that cool minty taste. If you are using super strength candy flavouring, then just a few drops will do. I’m serious! I prefer the super strength candy flavouring over extract because it is such a cool and clean peppermint flavour that is even better than a store bought peppermint patty.
Chocolate - The right chocolate is crucial since it’s the coating of the patty! Use a good quality baking chocolate as this type of chocolate will melt with no issues (as opposed to chocolate chips which are hit and miss). I like Baker’s, but use whatever brand you enjoy the flavour of. For a classic peppermint patty, I use semi-sweet, but if you want to use milk or white, then go ahead and let me know how it goes!
Coconut oil - Just a little bit added to the melted chocolate will give a gorgeous shine to your chocolate and will help set the chocolate up. You can choose to omit, but they will look very shiny and professional with this small addition.
Tools required:
1 medium sized microwave safe bowl
1 small sized microwave safe bowl
Cookie tray lined with a silicone mat or parchment paper
Whisk
Spatula or wooden spoon
Fork
Optional - circle cookie cutter
The recipe
Peppermint Patties
Ingredients
3 Tbsp butter
1/4 cup light corn syrup
2 cups icing sugar
1 tsp peppermint extract or 1/16 tsp (2-3 drops) super strength peppermint oil
8 ounces (2 bars) semi sweet chocolate, chopped
1 Tbsp coconut oil (optional)
Directions
In a medium sized microwave safe bowl, melt the butter (about 30 seconds on high), then whisk in the corn syrup.
With a spatula or wooden spoon, mix in the icing sugar and peppermint. The mixture will be crumbly.
Turn out the mixture onto a work surface and bring it together with your hands. Taste a little bit. If you want more peppermint, now is the time! Add in a little more at a time, working it together with your hands.
It’s up to you how big you want these patties. There are 2 options for making the discs.
Roll the mixture with your hands into a log, then slice the log into discs. This method may not give you really uniform sized patties, but it is much easier and cleaner than the next option. After I cut them, I like to flatten them with the bottom of a glass so they become more circular and you can control the thickness of them as well.
With a rolling pin, roll the mixture out to your desired thickness, then cut the discs using a circle cookie cutter. Sprinkle a bit of icing sugar on your work surface and over the rolling pin to prevent sticking.
Place the discs on a cookie sheet lined with parchment paper or silicone mat. Place in the freezer for 15-20 minutes to harden.
A few minutes before the discs have set in the freezer, melt the chocolate either in the microwave or use a double boiler over the stove. If you are microwaving, then heat up in 20 second increments so you do not burn the chocolate. Once the chocolate is melted, stir in the coconut oil until incorporated.
These peppermint patties are ready for some chocolate! I used the method of rolling into a log and cutting into discs. I like to flatten them a bit with the bottom of a glass and then use my fingers to shape them.
7. Using a fork, dip and coat the peppermint patties into the chocolate and place back on the parchment lined/silicone lined baking sheet to set. I like to use the fork to make a little pattern on the top, but leaving it smooth is pretty too.
8. Put in the fridge to speed up the chocolate setting up, this will take about 45 minutes.
Makes approximately 40 patties. These will keep for quite awhile, at least a month at room temperature. They will last several months stored in the fridge and for at least 6 months if stored in the freezer.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
