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Peppermint Patties

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Ingredients

4 cups sifted powdered sugar
1/4 cup butter, melted
1/2 teaspoon peppermint extract
1/8 teaspoon mint extract
1/4 cup sweetened condensed milk
1 (11 ounce) package milk chocolate chips
1/2 cup semisweet chocolate chips
1/2 (1 ounce) square unsweetened chocolate, chopped

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Peppermint Patties

  • Serves 60
  • Easy

About This Recipe

Have you ever made homemade candies? They are so fabulous and so fun to make. And they’re great to give as gifts, whether it’s Christmas, Hanukkah, or Valentine’s Day.

When I was young, I first made Chocolate Covered Toffee after quite a few struggles. That candy is difficult to make, even for experts. You have to boil water and sugar together until it hits the hard crack stage, then pour it onto a sheet, let it cool, and cover it with chocolate and nuts on both sides. I would not give up on that recipe and made it four times until I had success.

Then I figured something easier to make would be nice, and found this recipe for Peppermint Patties. It is very simple to make and the taste is sublime. If you love those chocolate covered peppermints you can buy at the drugstore, this is the candy recipe for you. But it’s a thousand times better!

The two kinds of extract – both mint and peppermint, give the candy part a really rich depth of flavor. And since I like milk chocolate coating on my peppermint candies, that’s what I used. But I added some dark chocolate too for a bit of an edge.

 

Steps

1
Done

Put the powdered sugar in a large bowl. Add the melted butter, the extracts, and about half of the sweetened condensed milk and mix.

2
Done

You will probably need to add more of the milk. The mixture should hold together, but not be too dry. Add more sugar if you need it. You should be able to pick up some of the peppermint mixture and mold it into a ball.

3
Done

Form the peppermint mixture into 3/4" balls. Put the balls on parchment paper on a cookie sheet. Flatten each ball with the bottom of a glass dipped in powdered sugar.

4
Done

Let the candies dry for an hour, turning each one after 30 minutes.

5
Done

Put the milk chocolate chips and semisweet chips in a 2 cup glass microwave-safe measuring cup. Microwave on medium power for 30 second intervals, stirring after each interval, until the mixture is smooth. Then stir in the chopped unsweetened chocolate until smooth.

6
Done

Put each peppermint round on a fork and dip the into the chocolate mixture. Tap the fork on the edge of the measuring cup to remove excess chocolate.

7
Done

Carefully put the coated peppermint pattie back onto the parchment paper and repeat with the remaining candies. Let stand until firm, then store covered at room temperature in an airtight container.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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