Peppermint Patties
Peppermint Patties is a modern American recipe for a classic seasonal sweet (candy) of a peppermint filling coated in chocolate that can be adapted for Christmas, Valentine's day or Christmas. The full recipe is presented here and I hope you enjoy this classic American version of: Peppermint Patties.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+2 hours drying)
Makes:
6–8
Rating: 
Tags : Vegetarian RecipesMilk RecipesUSA Recipes
Peppermint Patties a Classic American recipe for a seasonal sweet (candy) of a peppermint filling coated in chocolate that can be adapted for Christmas, Valentine's day or Christmas, here shown as rounds for Christmas and hearts for Valentine's day.
Ingredients:
400ml sweetened condensed milk
1 tbsp peppermint extract
800g to 900g powdered sugar
775g dark chocolate, chopped
5 tbsp butter
Method:
Mix together the condensed milk and peppermint extract in a bowl. Slowly work in the powdered sugar, beating the mixture until smooth. Add sufficient sugar to give quite a stiff dough. Turn out onto a work surface dusted with powdered sugar, then work in more sugar so that you have a very stiff pastry-like dough (you should be easily able to roll it out with a rolling pin).
Dust with more powdered sugar then roll out to 6mm thick. If making for Christmas, cut out into 3cm rounds, if making for Valentine's day cut into hearts of the same shape, if making for Easter cut into egg shapes.
Arrange the shapes in a single layer on a wire rack and set aside to dry for two hours. For best results, turn them over after 1 hour. The shapes need to be really dry before they are coated in chocolate.
Mix together the chopped chocolate and butter in the top of a bain-marie (double boiler) set over a pan of barely simmering water. Stir until the chocolate has dissolved and is smooth. Take off the heat and allow to cool slightly until the chocolate thickens.
Dip in the peppermint shapes. This is best done by sticking a three-tined fork (preferably one with long tines) into the shapes, then dipping into the chocolate and turning to coat.
Shake the fork to remove the excess chocolate, then set the coated patties on greaseproof (waxed) paper until the chocolate hardens and sets.
