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Homemade Candy: Peppermint Patties

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I am very far behind on my Christmas shopping, candy making, and baking this year. In fact, I just made my very first batch of candy (okay, I technically tried to make two others but learned the hard way that both of my candy thermometers were no longer even close to accurate).

Thus, I decided to make candy that does not require a thermometer: peppermint patties.

My daughter loves peppermint patties. I have wanted to make a more cost effective version for about a year (plus I like knowing what is in what we eat). When I found a patty mold at a local candy/baking supply store a few months ago, I knew they were the first filled chocolates I wanted to make this year.

Thankfully, my first attempt was successful! It tastes great. It has the desired consistency without using invertase (liquifies table sugar). Plus, most importantly, my daughter loved them.

 

: Peppermint Patties

  1. 1/2 lb. butter, at room temperature
  2. 1 lb. confectioner’s sugar
  3. 1 tsp. vanilla
  4. few drops peppermint oil
  5. Heavy cream or evaporated milk
  6. Merckens cocoa dark chocolate

  1. Beat butter, sugar, and vanilla at about 10 minutes until mixture is light, flluffy, and a pale color.
  2. Add a three of drops of peppermint oil, taste, and add more if needed.
  3. Add a tablespoon at a time of the heavy cream or evaporated milk to obtain the desired consistency.
  4. Refrigerate for several hours.
  5. To form patties:
  6. If using a mold(PREFERRED METHOD), melt chocolate pieces in a double boiler.
  7. Coat mold with melted chocolate.
  8. Scrape filling mixture with spoon and pat into a round shape smaller than the mold by at least 1/8 in depth and in diameter.
  9. Place round into chocolate lined mold (the chocolate should have started to harden).
  10. Place filled mold into freezer for a few minutes if filling has become very soft; if it is not too soft, go to next step.
  11. Cover each filled patty with melted chocolate and spread evenly with an off-set spatula.
  12. Place in refrigerator or freezer to set.
  13. When set, turn out by quickly flipping the mold down onto a surface or wire rack.
  14. If NOT using a mold, scrape filling with a spoon and form round patties.
  15. Place patties on a baking sheet lined with parchment or waxed paper.
  16. Place sheet in freezer when full until patties harden.
  17. Melt chocolate pieces in a double boiler.
  18. Use candy fork, a long fork, or even tooth picks to dip patty into chocolate to cover.
  19. Or patty may be enrobed in chocolate by placing patties on a rack over wax or parchment paper in a baking sheet and pouring chocolate over individual patties.
  20. You will need to refreeze them to harden, turn them over and repeat on the other side…not my suggested method.
  21. Allow candy to set for several hours before boxing it for gifts or storage.
  22. Store in airtight containers.

If you do not have dipping chocolate, semi-sweet chocolate morsels and shortening or paraffin would work.

The filling is not easy to work with; you will need some patience and practice.  However, the end result is totally worth it!

If you would like more hints about making molded/dipped chocolates, check out my next post.

Enjoy!

Comments

  1. What a fun post to come visit and see! The only candy that I’ve ever attempted are the peanut butter bonbons, using just as you said, chocolate chips and paraffin melted together for dipping … perhaps I should ask my daughters to help make these when they come home for Christmas!

    Merry Christmas, Paula! I hope you and your family have a wonderful holiday season!