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Homemade Peppermint Patties
4.4 from 69 votes

Homemade Peppermint Patties

Homemade Peppermint Patties are creamy peppermint-flavored centers made from powdered sugar, evaporated milk, corn syrup, coconut oil, and peppermint extract, chilled and cut into disks before being dipped in melted dark chocolate. The texture inside is soft yet firm enough to hold shape, contrasting with the smooth, bittersweet chocolate coating. These candies provide a refreshing mint bite wrapped in rich chocolate, suitable for gifting or holiday treats.

Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 50 patties
Calories: 167 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 7½ cups powdered sugar sifted
  • ⅓ cup evaporated milk
  • ⅓ cup light corn syrup
  • 3 tablespoons refined coconut oil
  • 1 to 1½ teaspoons peppermint extract
  • 24 ounces dark chocolate finely chopped

Instructions

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  1. Using an electric mixer on low speed, beat together the powdered sugar, evaporated milk, corn syrup, coconut oil and peppermint extract until a soft dough forms. Divide the dough in two and form into disks, then wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. Line a baking sheet with parchment paper; set aside. Sprinkle a clean work surface with powdered sugar, place one of the disks on the surface, sprinkle the top with powdered sugar, and roll out to a ¼-inch thickness. Using a 1⅞-inch round cookie cutter, cut out circles and place on the prepared baking sheet. Gather scraps and re-roll and cut additional circles until no more dough remains. Repeat with the second disk of dough. Place the baking sheet in the freezer until the rounds are firm, at least 30 minutes or overnight.
  3. When ready to dip the patties, place the finely chopped chocolate in a heatproof bowl placed over a small saucepan of barely simmering water. Stir occasionally with a rubber spatula until the chocolate is completely melted and smooth. Remove from the heat.
  4. Working with one round at a time, dip into the chocolate using a fork and allow any excess chocolate to drip off before returning the patty to the parchment-lined baking sheet. Repeat with all of the peppermint rounds and allow to set at room temperature, about 1 hour. The homemade peppermint patties can be stored in an airtight container in the refrigerator for up to 1 month.

Notes

  • Chill the peppermint dough thoroughly before rolling and cutting to prevent sticking.
  • Freeze the cut rounds until firm for easier handling and smooth chocolate coating.
  • Use finely chopped dark chocolate for even melting and dipping.
  • Store finished patties in a cool place to maintain texture and freshness.
  • Refined coconut oil contributes to the dough's texture and coating quality.

Nutrition Information

Calories 167kcal (8%) Carbohydrates 26g (9%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Sodium 6mg (0%) Potassium 102mg (2%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 10IU (0%) Calcium 15mg (2%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 50 patties

Amount Per Serving

Calories 167

% Daily Value*

Calories 167kcal 8%
Carbohydrates 26g 9%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 4g 20%
Sodium 6mg 0%
Potassium 102mg 2%
Fiber 1g 4%
Sugar 22g 44%
Vitamin A 10IU 0%
Calcium 15mg 2%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.