My Grandmas Mint Patties Food

MINT PATTIES

Steps:

• In a medium bowl, cream together confectioners' sugar and margarine. Blend in corn syrup and peppermint oil. Adjust peppermint oil to taste. Chill 30 to 60 minutes, until firm enough to form into patties.
• Shape into balls or patties and chill again for 30 minutes more. Eat as is or dip in melted chocolate and chill again before serving.

PEPPERMINT PATTIES

Steps:

• Combine the sweetened condensed milk and peppermint extract.
• Slowly add the powdered sugar and beat.
• Knead on a surface sprinkled with more sugar until dough is stiff.
• (The stiffer the better when it come to the dipping part!) Add more sugar while kneading if the dough is sticky.
• Roll 1/4 inch thick.
• Cut into approximately 1 1/4 to 1 1/2 inch circles. If they are much bigger than that they fall apart when you dip them.
• My girlfriend said she uses a screw-off wine bottle cap!
• Let the cut patties dry for at least 2 hours on *each* side. They need to be really dry.
• Melt chocolate & shortening it a double boiler; stirring constantly until smooth. Using 1 Tbls of shortening for every 6 oz. of chocolate. Keep chocolate hot for dipping.
• Dip patties in melted chocolate. The method my friend has found to work best: she places them on a long 3-tined fork, puts them in the chocolate (it should be no more than 1 1/2 inches deep), flips them over to coat the other side, lifts them out again with the fork underneath the patty, shakes the fork to shake off the excess chocolate & then places the patty on waxed paper to harden.

MINI MINT PATTIES

Steps:

• Place the fondant in a saucepan placed over medium heat. Warm the fondant with a few drops of water so the fondant will become soft, like the consistency of royal icing. Insert a candy thermometer and heat to 140 degrees F. Stir in a few drops of mint extract, to taste. Stir in a drop or 2 of green food color, to your taste for color. Place the fondant in a cornet and use a scissors to cut off the tip. Pipe the fondant in small rounds onto a parchment paper lined baking pan. Let the candies cool until they are hard, about 30 minutes.
• Use a chocolate dipping fork to dip each candy in the tempered dark chocolate. Place back on a parchment lined baking sheet. When cool, the candies are ready to eat. The invertose will cause the fondant consistency to change over time. The inside will become the consistency of honey.
• SOURCES:
• Invertose
• Chocolate melter: demarle

MY GRANDMA'S MINT PATTIES

Steps:

• Beat white corn syrup, butter or margarine, mint extract, and 1/2 teaspoon salt. Mix in 1 pound of powdered sugar and knead intil smooth.
• Color with food coloring as desired. Pat or roll to about 1/4 inch thick. Use small cookie cutters to cut shapes.

MY GRANDMA'S MINT PATTIES

Steps:

• Beat white corn syrup, butter or margarine, mint extract, and 1/2 teaspoon salt. Mix in 1 pound of powdered sugar and knead intil smooth.
• Color with food coloring as desired. Pat or roll to about 1/4 inch thick. Use small cookie cutters to cut shapes.

MY GRANDMA'S MINT PATTIES

Steps:

• Beat white corn syrup, butter or margarine, mint extract, and 1/2 teaspoon salt. Mix in 1 pound of powdered sugar and knead intil smooth.
• Color with food coloring as desired. Pat or roll to about 1/4 inch thick. Use small cookie cutters to cut shapes.

PARTY MINT PATTIES

Steps:

• In a small bowl, combine butter and corn syrup. Add 2 cups confectioners' sugar and extract; beat well. Stir in 1 cup confectioners' sugar. Turn onto a work surface sprinkled with remaining confectioners' sugar; knead until sugar is absorbed and mixture is smooth., Divide into three portions. Tint one portion pink and one yellow; leave remaining portion white. Shape into 3/4-in. balls; roll in sugar. Flatten with a fork. Let stand, uncovered, at room temperature for 1 day. Store in an airtight container.

MY GRANDMA'S MINT PATTIES

Steps:

• Beat white corn syrup, butter or margarine, mint extract, and 1/2 teaspoon salt. Mix in 1 pound of powdered sugar and knead intil smooth.
• Color with food coloring as desired. Pat or roll to about 1/4 inch thick. Use small cookie cutters to cut shapes.

PEPPERMINT PATTIES

Steps:

• In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon.
• Smash clumps of coconut oil against side of bowl until mixture is smooth.
• Freeze mixture for a few minutes until it starts to harden, then remove from freezer.
• Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment lined plate.
• Place plate in freezer to firm up mint balls; when firm, remove from freezer.
• Squish balls down into flat little patties on parchment paper.
• Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove).
• Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze).

PERFECT PEPPERMINT PATTIES

Steps:

• In a bowl, combine first four ingredients.
• Add milk and mix well.
• Roll into 1-inch balls and place on a waxed paper-lined cookie sheet.
• Chill for 20 minutes.
• Flatten with a glass to 1/4".
• Chill for 30 minutes.
• In a double boiler or microwave-safe bowl, melt chocolate chips and shortening.
• Dip patties and place on waxed paper to harden.