This is one of the recipes for the peppermint themed bake sale I held this weekend. I’ve been wanting to make peppermint patties for a long time now and the whole process reminded me a lot of when I made Thin Mints. I love the York brand of patties and always wondered what exactly the white chewy inside was made of. Turns out peppermint patties are only a handful of ingredients and making them was relatively simple! Beware that the chocolate melts the inside discs almost immediately so you have to move fast with coating them. Other than that, definitely worth trying out!
From: Chocolate Therapy
2 1/4 cups confectioner’s sugar
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 T shortening
10 ounces bittersweet chocolate
Beat confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using a hand mixer until just combined.
Knead on a work surface dusted with confectioners sugar until smooth.
Roll out between sheets of parchment paper on a large baking sheet about 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.
Gather scraps and repeat
Meanwhile, melt chocolate in a double boiler.
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. Repeat.
Let harden in freezer