During the holiday season, these homemade peppermint patties are a hit with everyone. These peppermint patties are enrobed in semisweet chocolate and feature a peppermint filling that is silky smooth and sugary sweet. They are simple to make and call for only five standard ingredients, making them ideal for holiday gatherings.
These homemade versions of peppermint candy are superior to any other that you could find. They are ridiculously easy to make and have a flavour that is both minty and sweet in a delicious way. There are only five basic ingredients required, and neither an oven nor a candy thermometer are required to make them. These are ridiculously simple to put together from scratch.
The minty interiors of these patties are soft but not mushy, and the patties themselves have a firm texture that is creamy. The fact that it is so easy to spruce them up with holiday sprinkles or toppings is one of the reasons why they make such great holiday gifts for friends and family. You won’t be able to stop at eating just one of these chocolate treats because they are that good.
INGREDIENTS REQUIRED FOR THE RECIPE
- The use of sweetened condensed milk contributes to the dough’s characteristic bright white colour and velvety smoothness.
- Avoid using mint extract in place of peppermint extract; peppermint extract should be utilised instead.
- In order to make the filling more manageable for rolling out and cutting, confectioners’ sugar, also known as powdered sugar or icing sugar, is added to it. Additionally, it adds even more sweetness to the dough.
- You are free to use any variety of chocolate you like; personally, I prefer semisweet chips, but milk and dark chocolate chips both work just as well. Due to the fact that they melt quickly and without any lumps, Ghirardelli chocolate chips are, in my opinion, the best brand currently available.
- If you add some shortening to the melted chocolate, you will be able to create a beautiful, glossy chocolate coating that is easier to work with. This will make it much simpler to coat the peppermint patties in a layer of chocolate that is uniform in thickness.
MEASUREMENTS FOR INGREDIENTS
- 1 cup sweetened condensed milk (240ml) (not the whole can!
- 1½ teaspoons peppermint extract
- 5 to 5½ cups confectioners’ sugar plus more for dusting (600g-660g)
- 3½ cups semisweet chocolate chips (630g)
- 1 tablespoon shortening
NUTRITIONAL VALUE
- Calories: 102kcal
- Carbohydrates: 16g
- Protein: 1g
- Fat: 4g
- Saturated Fat: 2g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1g
- Trans Fat: 0.03g
- Cholesterol: 2mg
- Sodium: 6mg
- Potassium: 66mg
- Fiber: 1g
- Sugar: 14g
- Vitamin A: 16IU
- Vitamin C: 0.1mg
- Calcium: 18mg
- Iron: 1mg
DIRECTIONS FOR MAKING THIS RECIPE
- To begin, transfer the peppermint extract and sweetened condensed milk to the bowl of a stand mixer fitted with the paddle attachment. We’re going to ease into things with the mixer.
2. When making a firm dough that does not stick to your hands, gradually add the confectioners’ sugar.
3. Sprinkle confectioners’ sugar generously over a sheet of parchment paper that has been laid out and spread out. Turn the dough out onto the parchment in order to shape it into a single ball. Dust the surface of the dough with confectioners’ sugar after rolling it out to a thickness of 14 inches.
4. Using a round cutter with a diameter of 2 centimetres (112 inches), cut the dough into rounds. Place on a baking sheet that has been covered in parchment paper. After cutting the rounds, place them in the freezer for at least 30 minutes and up to 24 hours.
5. In a bowl that can be heated in the microwave, mix the chocolate chips and the shortening together. Melt the chocolate in the microwave using high power for increments of 30 seconds at a time, stirring after each increment, until it is completely melted. After dipping each frozen round into the melted chocolate, tap the fork against the side of the bowl to remove any excess chocolate that may have accumulated.
6. After coating the rounds in chocolate, arrange them in a single layer on a baking sheet that has been covered with parchment paper. Place in the refrigerator for at least half an hour, or until the chocolate has reached the desired consistency. When the parchment paper covering the peppermint patties is loosened, the candies are now ready to be served.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- Before rolling out the dough, you can compensate for the absence of an entire can of condensed milk by mixing in an additional cup of confectioners’ sugar into the mixture. Additionally, if you want to add more peppermint extract, you can do that.
- If the candy rounds are sticking to the parchment paper, place another sheet of parchment paper over the dough, flip the sheets so they are facing each other and then peel off the first sheet of parchment paper. Continue making cuts in that direction.
- You could use chopped semisweet chocolate bars for the chocolate coating instead of chips if you prefer.
- You can make do without shortening by substituting solid coconut oil for the shortening you would normally use.
- Before the patties are chilled and the chocolate has a chance to set, you can add some flair to them by decorating them with sprinkles.
- An alternative to rolling out the candy dough and cutting it into shapes using a cookie cutter is to pinch off pieces of the dough, roll them into balls measuring one inch in diameter between your palms, place the balls on parchment paper and then flatten them to a thickness of fourteen inches using the base of a glass.
- In the event that the filling is too soft to cut, place the filled cookies on a baking sheet and place it in the freezer for five to ten minutes.
- You want a festive topping, but sprinkles are the last thing you want to use. On top of peppermint patties, you can either drizzle white chocolate over them or sprinkle crushed candy canes on top of them.
FAQs
Where do I put them?
I would suggest keeping the peppermint patties in an airtight container in the fridge for up to a week.
What if I want to freeze these burgers?
The dish freezes beautifully. They won’t stick together if you freeze them in layers separated by parchment or wax paper. The parchment paper makes it easy to remove each one from the freezer so you can enjoy them cold and fresh.
Is peppermint oil safe to use?
Since peppermint oil is so potent, I suggest using peppermint extract in the patties instead.
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