Peppermint Patties132 Reviews
- Prep: 45 min
- Cook: 10 min
- Ready In: 2 hr 55 min
“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.” - by PATTY STOCKTON
Original recipe yields 28 patties
- 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.
Amount Per Serving (28 total)
- 183 cal
- 6.5 g
- 32.9 g
Based on a 2,000 calorie diet
Reviews (132)Rate This Recipe
"After experimenting with this recipe a few times, and reading the tips from other reviewers, I think I have it down. Here is what I have come up with to make the recipe easier to work with. For star..." See moreters, I mix everything in my kitchen aid mixer. I find that I need 1/2 cup less sugar then the recipe calls for to get the perfect consistancy. When the "dough" is combined well I roll it out on a cookie sheet lined with parchment paper and put it in the freezer for about 1/2 hour. (NOTE: If you are going to do patties it is actually easier to leave them at room temperature to harden up because the frozen dough reacts too quickly with the hot melted chocolate and breaks down very easily. The room temperature dough does not react as quickly and therefore does not break down very fast.) Another problem I ran into was getting the chocolate mixture to be the correct consistancy. I found it was easier to work with if it is more liquid like - done by adding a very small amount of milk or cream. Once the chocolate is the correct consistancy I brushed it onto the rolled peppermint mixture and returned it to the freezer. I then applied a second coat after the chocolate had set and again returned it to the freezer. Flip it over and repeat. Once the whole thing is set it is very easy to cut it into squares or even to use a round cookie cutter to make circular shapes. The candy is to die for and worth all the work involved in its creation."
"This was a great recipe! I used peppermint oil instead of peppermint extract, and the first time I made this, I thought that they were the same thing. But now that I've learned that oil is about 100 ..." See moretimes stronger than extract, I've made it again and it tastes heavenly. If you ever use peppermint oil, three drops is plenty!"
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