These
little homemade peppermint patties taste just like the real thing! They have a smooth cream filling and
are coated in a rich dark chocolate. I made the mint cream filling
with mint extract and green food coloring making them perfect for St. Patrick 's Day! You can get creative and
use any shaped cookie cutter you like to fit the season or party and
create any flavor filling with extracts and food colorings paired with
any type of chocolate you like!
I tried making different flavor variations and colored them with food dye to match.
I made pink raspberry, green mint and orange cream fillings.
Flatten the filling out and place it in the freezer to firm up.
Using cookie cutters, create different shapes if desired. Use powdered sugar if filling gets too sticky.
Coat
in tempered melted chocolate or candy melts and enjoy! ("Candy melts" found in the
baking aisle of your local crafts store are all ready tempered and work
perfectly for achieving that nice hard chocolate shell.)
Peppermint Patties
Yield: 12-14 patties
Ingredients
- 1 1/4 cup powdered sugar
- 2 teaspoons corn syrup
- 2 teaspoons water
- 2 teaspoons vegetable shortening
- 1/4 teaspoon peppermint extract (found in the baking aisle of the grocery store)
- green food coloring, optional
- Dark cocoa candy melts (found in the baking aisle of your local crafts store) or tempered chocolate, for coating
Directions
With
an electric mixer beat all of the ingredients except the chocolate
together until smooth and well combined, adding food coloring until you
have reached your desired shade. Flatten the filling into disks about
1/4 inch thick and 1 1/2" wide with a rolling pin. Place on wax or
parchment paper and place it in the freezer to firm up, about 30
minutes. Once firm use cookie cutters to create different shapes if
desired and return to freezer for at least one hour until frozen solid
(you can also just create balls and flatten them for a classic round
shape). Sprinkle with extra powdered sugar if filling gets too sticky.
Melt candy melts according to package and submerge patties either
entirely, half way or simply drizzle on top. Place in wax or parchment
paper and freeze until dry and set.
Note: Patties get very soft, very fast.
Keep them in the freezer and remove them a few at a time to coat in
chocolate so they don't warm up while waiting. Work fast, as it can get
very tricky as they start to warm and wilt.
