Sometimes the posts that we think are going to be the easiest end up being the most work intensive. These peppermint patties are supposedly super simple…and for the most part they are. The filling is quick and easy…it’s the chocolate that poses a challenge. Most recipes call for chocolate melting wafers but since we like to make things hard for ourselves we decided to make our own chocolate coating. We spent an hour tempering our chocolate and then were rewarded with something closer to peppermint blobs than patties. After making several blobs we decided to rethink our strategy and turned our tempered chocolate into something closer to a magic shell coating… the thinner chocolate made the patties easier to dip and work with. After some trial and error we can say that these are a total winner and worth the effort. I know I say this about all our DIY ‘re-creation’ recipes but this is SO much better than the packaged version! All the flavors are more intense and bold…the store bought patties are tame by comparison. We’ve done the experimenting so now you should try this recipe at home!
2 1/4 cups powdered sugar
2 tbsp softened butter
2 tsp peppermint extract
2 tbsp cream
In a mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream. Beat them with a paddle attachment until the mixture comes together. Turn the mixer speed higher and beat until the candy comes together and is light and creamy. When you touch it, it should be soft but not sticky. If it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until it’s no longer sticky. It should be very stiff.
Scrape the candy paste out onto a long piece of cling wrap, and form it into a thin tube, about 1.5 inches in diameter. Wrap it well in cling wrap and twist the ends so that it stays in place. To keep the candy round on the bottom, cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator.
Chill the candy until it is very firm, about 45 minutes. While the filling is chilling make the chocolate coating recipe below. Once the candy filling is firm, use a large sharp knife to slice off rounds about 1/4 inch thick. You should get about 36 candies from this recipe.
Use two forks to dip a patty completely into the melted coating. Let the excess coating drip back into the bowl. Set the dipped peppermint patty onto a piece of parchment or waxed paper, and repeat the dipping process with the remaining peppermint patties. Refrigerate the patties for 5 minutes and then re-dip all the patties using the same procedure.
Let the patties set at room temperature. If desired, you can trim any uneven edges or “feet” from your candies once they’ve set.
1/2 pound dark chocolate, 66% to 72%, finely chopped
1 cup refined (not unrefined or virgin) coconut oil
6 tablespoons light (clear) corn syrup
Combine chocolate, oil, and corn syrup in a microwave-safe bowl. Microwave on half power in 15 second bursts, stirring with a spoon in between, 3 to 4 times, until chocolate is completely melted. If heated too much, the chocolate may break, forming harmless brown speckles in the sauce; blend in a blender on high speed for 30 seconds to re-emulsify the sauce.