Description
Homemade Peppermint Patties: Easy recipe with refreshing mint and rich chocolate, perfect for satisfying sweet cravings.
Ingredients
Scale
- 2¼ cups (270g) powdered sugar, plus extra for dusting
- 1½ tablespoons (22ml) light corn syrup
- 1½ tablespoons (22ml) water
- 1½ teaspoons (7ml) pure peppermint extract
- 1 tablespoon (14g) vegetable shortening, softened
- 12 ounces (340g) semisweet or dark chocolate, chopped
- 1 tablespoon (14g) vegetable shortening
Instructions
- Step 1: Prepare the Peppermint Filling In a large mixing bowl, combine the powdered sugar, corn syrup, water, peppermint extract, and shortening. Mix first with a spoon, then get in there with your hands to knead until it forms a smooth, pliable dough. The texture should resemble a soft play-dough that holds together well but isn’t sticky. If it’s too dry, add a few drops of water; if too sticky, sprinkle in more powdered sugar until the consistency is right.
- Step 2: Shape the Patties Dust your work surface with powdered sugar. Divide the peppermint mixture in half to make it more manageable. Roll each portion to about ¼-inch thickness between two sheets of parchment paper. Remove the top sheet and use a 1½-inch round cookie cutter (or the rim of a small glass) to cut out circles. Gather scraps and reroll until all dough is used. You should get approximately 24-30 patties depending on your cutter size.
- Step 3: Chill the Patty Centers Carefully transfer the cut peppermint rounds to a baking sheet lined with parchment paper. Place them in the refrigerator for at least 30 minutes or up to overnight. This crucial chilling time helps them firm up and makes them easier to handle during the dipping process.
- Step 4: Prepare the Chocolate Coating When you’re ready to dip, melt the chocolate and shortening together in a heat-proof bowl set over barely simmering water, stirring occasionally until smooth. Alternatively, microwave in 30-second intervals, stirring between each, until fully melted. Let the chocolate cool slightly for about 5 minutes before dipping.
- Step 5: Dip and Finish Working with one peppermint round at a time (keeping the others refrigerated), place it on a fork and lower it into the melted chocolate. Gently tap the fork on the edge of the bowl to remove excess chocolate, then use a toothpick to help slide the patty onto a parchment-lined baking sheet. For a decorative touch, you can swirl a pattern on top with the tines of a fork while the chocolate is still wet. Return the dipped **Homemade Peppermint Patties** to the refrigerator to set completely, about 1 hour.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 peppermint patty
- Calories: 140 calories
- Sugar: 15 grams
- Sodium: 15 mg
- Fat: 6 grams
- Saturated Fat: 3.5 grams
- Unsaturated Fat: 2.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 0.5 grams
- Protein: 1 gram
- Cholesterol: 0 mg