I have now found my go-to recipe for homemade Peppermint Patties!
The first time we made them, we didn’t have any Peppermint oil (unknown to us at the start of the recipe though) so they were part-way made before it ever occurred to one of us to go get the peppermint, and when we did…well, it wasn’t there! So anyways, we decided to use an orange flavoring instead…They did come out really good with the orange, but i guess it’s all about what you decide you like best! – and i adore mint! Anyways, they so amazing (Oh, and did i mention screaming simple?!) Go make them you guys, you won’t regret it (well, maybe you will, – but that would only be if you eat almost all one batch in a single night, but who in the world would ever do that?! Right?! hahaha! 😉
- 1 cup Powdered Sugar, Plus More For Rolling
- 2 teaspoons Water
- 2 teaspoons Light Corn Syrup
- ¼ teaspoons Peppermint Extract
- 4 ounces, weight Dark Chocolate, Chopped
- 1 Tablespoon Shortening (or Coconut Oil)
Directions: In a medium bowl, add the powdered sugar. Sprinkle the water, corn syrup and extract over the top of the sugar. Slowly beat the mixture with an electric mixer. At first, it will seem like the mixture won’t come together, but stay with it. When it begins to clump, gather the mixture in your hands and knead it together. You should have a soft white dough that holds together well. Next, take two pieces of parchment paper of equal size and dust them with powdered sugar. Place the dough on one piece, dust with more powdered sugar and cover with the other piece of parchment paper. Roll out the mixture to 1/4″ thickness. Keep the dough between the two sheets of parchment paper, place it on a small baking sheet and freeze for 30 minutes.
Once 30 minutes has elapsed, peel off the top layer of parchment and cut out as many circles as you can with a 1.5″ cookie cutter. When you run out of space, gather up the dough and roll it out again. You should get about 12 circles. Place the circles back on the cookie sheet lined with parchment and freeze solid for at least 1 hour.
When ready to dunk, melt the chocolate and shortening in the top of a double boiler until smooth. Remove from heat and let the melted chocolate cool for a few minutes.
Now, take the patties out of the freezer and dunk them QUICKLY in the chocolate. Place them back on the parchment-lined sheet and freeze to set. Store in the freezer.