PEPPERMINT PATTIES
I have made these every year as one of many Christmas treats. My family really loves them, it wouldn't be Christmas without them! When you dip, tap the fork on the edge of the pan to shake off excess. Slide the patty onto waxed paper -- you can use the fork to make a little swirl on the top to make it pretty.
Provided by PATTY STOCKTON
Categories Desserts Candy Recipes Mints
Time 2h55m
Yield 28
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
- In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.9 g, Cholesterol 2.8 mg, Fat 6.5 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 12.6 mg, Sugar 31.1 g
PEPPERMINT PATTIES
Provided by Food Network
Time 20m
Yield About 8 dozen
Number Of Ingredients 5
Steps:
- LINE baking sheets with wax paper.
- COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Add 6 cups powdered sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with powdered sugar.
- KNEAD lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten each ball into a 1 1/2-inch patty.
- LET dry 1 hour or longer; turn over and let dry at least 1 hour. With fork, dip each patty into warm candy coating (draw fork lightly across rim of pan to remove excess coating). Invert onto wax-paper-lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.
- *Also called confectioners' or summer coating.
PEPPERMINT PATTIES
The bracing blend of peppermint enrobed in bittersweet chocolate is one of the best-and most refreshing-candy combinations going, and homemade versions of these popular patties are leagues better than anything you'll find in a foil wrapper. Here, we've tempered the chocolate to give it a beautiful sheen and to prevent the coating from developing a bloom at room temperature.
Provided by Gina Marie Miraglia Eriquez
Categories Candy Mixer Chocolate Dessert Christmas Kid-Friendly New Year's Eve Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 dozen candies
Number Of Ingredients 7
Steps:
- Make filling:
- Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
- Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.
- Temper chocolate and coat filling:
- Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.
- Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.
- Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.
PERFECT PEPPERMINT PATTIES
Calling for just a few ingredients, this is one candy that's simple to prepare. I make lots of different candy at Christmas to give as gifts. It's time consuming, but worth it to see the delight it brings to people. -Joanne Adams, Bath, Maine
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 7mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT PATTIES
These are amazing! Better than York's because the chocolate is so much thicker. The yield is a guess as the recipe is from a friend who made them at Christmas and gave them as gifts. Fortunately, I was one of the recipients. This recipe has been updated to add more details after questions from reviewers. Cooking time is really drying time for the centers.
Provided by Marg CaymanDesigns
Categories Candy
Time 4h45m
Yield 24 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 326.5, Fat 12.1, SaturatedFat 6.5, Cholesterol 5.6, Sodium 24.8, Carbohydrate 57.1, Fiber 1.7, Sugar 53.9, Protein 2.5
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