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My love of Peppermint Patties goes way back. I used to love sharing one with my mom after leaving the store. Heck, my one stint as a criminal was when I was four and took one as I left the store only to be told you needed cash in order to take one. Valuable life lessons there! I don’t know why I’ve been sitting on this recipe for so long. I guess I always saved it because I thought it would be tedious or for a special occasion like Christmas goodie bags. Silly me. These are so simple to make and supposedly they last in an airtight container in the refrigerator for one month. In my house they last just a couple of days.

If you can’t get the mixture to form a dough just tweak it a little. On one batch I needed a little more water, corn syrup, and shortening and it didn’t ruin the recipe at all. I’ve read some people throwing out batches because it didn’t come out right. For shame! Don’t throw all of that goodness away.This recipe makes about 4 dozen candies when using a 1 inch cutter.

Peppermint Patties

Ingredients

• 2 1/2 cups confectioners sugar (less than 1 pound), divided
• 1 1/2 tablespoons light corn syrup
• 1 1/2 tablespoons water
• 1/2 teaspoon pure peppermint extract
• 1 tablespoon vegetable shortening
• 10 ounces 70%-cacao bittersweet chocolate, coarsely chopped

Filling

Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Mine were 1/4 inch thick to resemble the original. 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, at least 10 minutes. Meanwhile, gather scraps, re-roll, and freeze, then cut out more rounds, freezing them.

Temper chocolate and coat filling:

Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.

Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.

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. Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

I’ve also made a batch by just melting the chocolate and dipping the patties in and that produced the same crunch and gloss to the chocolate so if you aren’t a fan of tempering, don’t worry!

Source: As seen on Epicurious, originally from Gourmet, December 2007

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