Sunday, 25 June 2017

Peppermint Patties

Oh these are so very good.    They are creamy and pepperminty and covered in chocolate goodness.  As a bonus, they are simple to make. They do have dairy in them, so too many will definitely disagree with me. But sometimes, something yummy is worth it.

This recipe made close to 50 little candies.  More or less chocolate might be needed.  I used 2 cups, but still have a dozen patties which need coating.


Easy Peppermint Patties

3/4 cup low fat sweetened condensed milk
4 cups icing sugar (powdered/confectioners - whatever you call it where you are)
1 1/2 tsp  pure peppermint extract

3 cups semi-sweet chocolate chips (dark chocolate would be yummy too)
1 tsp shortening



Measure the condensed milk into the mixing bowl.  Add sugar 1 cup at a time, beating well.  Add the peppermint extract and mix in thoroughly.   I actually added the extract 1/2 tsp at a time, to make sure it wasn't too strong.    Once it is all blended together,  scrape the dough together and knead it a few times just to make sure it is smooth and comes together in a ball.

Line a pan with waxed paper or parchment.   Roll little balls about 1 in in diameter.   Flatten them with a fork.   Let the little peppermint rounds dry for a couple of hours, flipping once or twice to make sure they are dry on both sides. 

Melt the chocolate chips and the shortening together.  I put them in a glass bowl and used the microwave, but a metal bowl over a pot of water (bain marie or double boiler) works too.   Dip the patties in the chocolate mixture, covering both sides and letting the excess drip off.   Set on the waxed paper/parchment til the chocolate is set.

1-  I used my Kitchen Aid, but any hand mixer would work as well -  or someone with a strong mixing arm could do it with a spoon.  The dough gets pretty stiff though.

2-  It's been rainy and damp here.  Drying time took more than 2 hours, with several flips to ensure even drying

3- Some of the little patties seemed to soften and spread a bit in the warm chocolate mixture.   It just took a little extra care to get them dipped and onto the tray.

4-  2 forks made easy work of the chocolate dipping process.

5-  as the chocolate started cooling, it was making thicker coats.  I just scraped off  the excess, to try to keep a good peppermint to chocolate ratio.

6-  I used regular grocery store chocolate chips and they are really good.  I can imagine how much better they'd be using a really good brand of chocolate

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