Peppermint Patties

Peppermint Patties

Christmas is next week already! When did that happen? I am just going to put it out there – I am not ready or prepared for Christmas. We don’t even have a Christmas tree, yet. (That, sadly, is probably going to have to wait until Christmas next year) But what I do have covered is my holiday candy. Here is my final recipe for holiday candy, homemade peppermint patties.

Peppermint Patties

Growing up peppermint patties were always my go-to candy. You know when you stop at the gas station and grab a fountain soda and some candy? It was always a large size peppermint patty for me. At the movie theater it was junior mints. All the way. I love the combination of mint and chocolate.


Then in college, the smart folks behind peppermint patties started to market those suckers as being fat-free and almost dare I say – good for you. I remember eating handfuls of those suckers and not even thinking twice about it  - because, well they are fat-free.


Even though I have come to the realization that they are probably not the healthiest thing for you, they are pretty darn good and they are still my go-to candy. Twizzlers are up there as well, but I am pretty sure you can’t make Twizzlers at home. These peppermint patties, like the homemade marshmallows I made last week are a millions times better when they are homemade. Try them, I dare you not to eat 10 in one sitting.


The process of making them is easy as well – you mix powdered sugar, a little corn syrup, mint extract, a little shortening and some water together, then shape it into rounds and voila, the center is born. The chocolate part is just melted chocolate. Simply dip the minty center into the melted chocolate, and you have got yourself homemade peppermint patties.



Peppermint Patties

Yield: About 15 2" patties

  • 2 1/2 cups confectioners sugar (less than 1 pound), divided
  • 1 1/2 tablespoons light corn syrup
  • 1 1/2 tablespoons water
  • 1/2 teaspoon pure peppermint extract
  • 1 tablespoon vegetable shortening (preferably trans-fat-free)
  • 10 ounces 70%-cacao bittersweet chocolate, coarsely chopped

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.


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