Peppermint Patties

Peppermint Patties 14

This was yet another “baking” episode Cait and I got up to – except it involved no baking whatsoever. If you’re not a fan of peppermint patties, then you won’t like this. If you ARE a fan, well, then, maybe you’ll like these, which we made from a mish-mash of these two recipes. Just a warning: if you make these puppies around Christmas time, you may have to search a bit to find peppermint extract in the grocery store. Cait and the Pie and I went to three separate stores before we nabbed the very last one hidden at the back of a shelf. If you’re making these for your Valentine tomorrow you may have some better luck!

Peppermint Patties 11

Now, you’re basically making a peppermint-flavoured fondant as the centre of these babies, so let’s start with that.

Peppermint Patties 3

In the bowl of your electric mixer, dump in 2 1/4 cup icing sugar, 2 tablespoons softened butter, 2 teaspoons peppermint extract, and 2 tablespoons cream.

Peppermint Patties 1

Start beating it on low speed until incorporated (so you don’t get a face full of icing sugar), then increase the speed and beat until you have a solid, smooth mass.

Peppermint Patties 2

Now take your fondant and roll it into a long snake between 1″ and 1 1/2″ in diameter (any bigger and the patties will fall apart as you manipulate them).

Peppermint Patties 4

Wrap the snake in waxed paper and chill it for about 45 minutes or so. If you shove the snake into an old cardboard tube from a paper towel then it won’t deform while in the fridge.

Peppermint Patties 5

In the meantime, plop 12oz chocolate (dark is probably best, but it’s your choice) into a double boiler with 6 teaspoons shortening and let that melt. The shortening is what will give the chocolate a shiny, harder exterior once it hardens again. The magic ratio for shortening to chocolate, if you’d like to use it in other recipes, is 1/2 teaspoon shortening for every 1oz chocolate. And as it happens with every chocolate-dipping recipe, depending on the size of your patties and how quickly you get this done, you may need to melt more chocolate.

Peppermint Patties 8

Anyway, let the chocolate cool to almost room temperature (because otherwise you’ll melt the patties when you dip them and that would be bad). Take your snake out of the fridge and slice it into little disks about 1/4″ thick. To avoid the patties warming up and getting floopy, I put half of them back in the fridge.

Peppermint Patties 9

Using chopsticks or a fork, dip the cold patty into the cool chocolate and flip to coat. Lift it out of the chocolate and let it drip for a few seconds. Set the patty on a sheet of waxed paper to harden completely.

Peppermint Patties 10

The demented ones are the ones that Cait did. I take no responsibility for them.

Peppermint Patties 12

Store in an airtight container for up to two weeks. Enjoy!

Peppermint Patties 13

Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

24 thoughts on “Peppermint Patties”

    1. Thanks, but there’s no need to invest in one. I don’t even have one. Just set a metal or heat-safe glass bowl in your pot so that the bottom of the bowl is a few inches above the surface of your simmering water and you’re set!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s