Homemade Peppermint Patties
User Reviews
4.6
Homemade Peppermint Patties
Description
This recipe transforms a simple mixture of powdered sugar, evaporated milk, light corn syrup, softened coconut oil, and peppermint oil or extract into a dough that’s rolled flat and cut into rounds. After firming up in the freezer, these disks of peppermint filling are coated with melted baking chocolate, typically bittersweet or semisweet, for a glossy, firm exterior around the creamy candy center.
The peppermint flavor intensity can be tailored by adding more peppermint oil or extract before cutting and dipping. The chocolate covering adds a rich contrast to the fresh, minty filling. The candy dough is handled cold to maintain shape and workability.
These peppermint patties work well as homemade gifts or a refreshing dessert bite. Optional crushed peppermint candies can be sprinkled on top for added texture and festivity. Making your own peppermint patties allows control over sweetness and peppermint intensity compared to store-bought versions.
Ingredients
- 7 ½ cups powdered sugar sifted
- ⅓ cup evaporated milk
- ⅓ cup light corn syrup
- 3 tablespoons coconut oil extra-virgin or refined, softened or melted
- ¼ teaspoon Peppermint Essential Oil food-grade, or 1 teaspoon peppermint extract, see note
- 1 ½ pounds baking chocolate chopped, bittersweet or semisweet
- peppermint candies optional, crushed, for sprinkling
Instructions
- In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.
- Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter.
- Reroll the scraps until all of the dough is used. Repeat with second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.
- Melt the chocolate (I use the microwave on 50% power and cook for 1-minute increments, stirring in between; I melt until it is mostly melted but there are still a few small lumps of chocolate - I stir these in until fully melted. This will help to avoid blooming on the set chocolate.)
- Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed.
- Sprinkle the dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.
Notes
- Adjust peppermint oil or extract to taste before rolling and cutting the filling.
- Try adding a touch of peppermint flavor to the chocolate coating for extra mintiness.
- Use quality baking chocolate such as Ghirardelli for smooth melting and finish.
- Sprinkle crushed peppermint candies on top before the chocolate sets for decoration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50peppermint patties
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 pattie | |
| Calories | 108kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 5mg | 0% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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