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Old 03-14-2018, 07:05 PM   #11
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Originally Posted by Kaneohegirlinaz View Post
My husband loves York brand Peppermint Patty candies.
The other day I saw on one of these newfangled social media what-evers,
a recipe, well I think that it's more like a technique myself, for
homemade Peppermint Patties
Ok, I'm game.

Attachment 29410

Attachment 29411

The recipe said that the yield was 50 pieces, I got 67

Pretty straight forward:

3 C. Powdered or Confectioners Sugar
1 1/2 tsp. Peppermint Extract
1/2 C. Sweetened Condensed Milk
8 oz. Dipping or Candy making Chocolate, like Ghiraradelli Dark Melting Waffers or any type of Chocolate you prefer with a bit of vegetable oil stirred in

Mix the 1st three ingredients together in a large bowl,
until it forms a stiff dough
(I used my KA w/the dough hook attachment-much easier )
Roll out, on a surface dusted with more powdered sugar, 1/4 thick
Cut out 1" rounds
(any bigger and they won't dip nicely,oh, and I used the top off of a discarded aspirin bottle, approx. 1 inch)
Place on a tray lined with waxed paper, chill for 30 minutes
Working in batches,
Dip in melted waffers or chocolate w/oil
Place back on the tray
Chill again for 30 minutes
DEVOUR!
Attachment 29412
Store any leftovers in an airtight container in the `fridge.

The whole house smelled so good, and I was SOOO sticky all over
I should have added a tip here that towards the end of the process, the cut rounds started to get too soft, I guess not cold enough anymore? So I tucked then into the freezer prior to the last round of dipping.
67 pieces of candy is alot
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Old 03-15-2018, 01:05 PM   #12
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Here's the filling recipe I've used in the past - it's essentially butter cream icing:

4 Cups powdered sugar
3 Tbl butter
2 tsp peppermint extract
1 tsp vanilla extract
pinch of salt
3 Tbl cream

Mix together and then roll in plastic wrap forming a cylinder and chill until firm. Slice into rings and dip.

Handy hint: Use a chunk of pvc pipe or paper towel cardboard (or wrapping paper center tube) as a sleeve for the chilling dough. It keeps the dough from developing a flat side as it rests. I do this for refrigerator cookies as well.
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Old 03-15-2018, 02:36 PM   #13
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Quote:
Originally Posted by Janet H View Post
Here's the filling recipe I've used in the past - it's essentially butter cream icing:

4 powdered sugar
3 Tbl butter
2 tsp peppermint extract
1 tsp vanilla extract
pinch of salt
3 Tbl cream

Mix together and then roll in plastic wrap forming a cylinder and chill until firm. Slice into rings and dip.

Handy hint: Use a chunk of pvc pipe or paper towel cardboard (or wrapping paper center tube) as a sleeve for the chilling dough. It keeps the dough from developing a flat side as it rests. I do this for refrigerator cookies as well.
Cups?

Thank you for the tip. That would also be nice for compound butter.
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Old 03-15-2018, 02:49 PM   #14
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Cups?

Thank you for the tip. That would also be nice for compound butter.
Yes - Cups. Thanks - I fixed my post. (dope at keyboard here...)
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Old 03-15-2018, 02:53 PM   #15
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Can this be used?

Baker's Dipping Chocolate - Real Milk Chocolate


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Old 03-15-2018, 03:04 PM   #16
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Can this be used?

Baker's Dipping Chocolate - Real Milk Chocolate

Attachment 29449
I have no idea - never used it?
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Old 03-15-2018, 07:03 PM   #17
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Originally Posted by msmofet View Post
Can this be used?

Baker's Dipping Chocolate - Real Milk Chocolate

Attachment 29449
Y'know MsM, Mom and I made that to dip our Macadamia Nut Shortbread cookies this past December, and it didn't set up well. We HAD to keep the cookies in the `fridge or the chocolate melted, it didn't remain solid.
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Old 03-15-2018, 07:05 PM   #18
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Quote:
Originally Posted by Janet H View Post
Here's the filling recipe I've used in the past - it's essentially butter cream icing:

4 Cups powdered sugar
3 Tbl butter
2 tsp peppermint extract
1 tsp vanilla extract
pinch of salt
3 Tbl cream

Mix together and then roll in plastic wrap forming a cylinder and chill until firm. Slice into rings and dip.

Handy hint: Use a chunk of pvc pipe or paper towel cardboard (or wrapping paper center tube) as a sleeve for the chilling dough. It keeps the dough from developing a flat side as it rests. I do this for refrigerator cookies as well.
YEAH! It does, doesn't it! I like the idea of the PVC!
This dough that I made is really stiff, which is why I used the dough hook on it for several minutes I might add.
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homemade, mint, pepper, peppermint extract, recipe

Homemade Peppermint Patties My husband loves York brand Peppermint Patty candies. The other day I saw on one of these newfangled social media what-evers, a recipe, well I think that it's more like a technique myself, for homemade Peppermint Patties Ok, I'm game. [ATTACH]29410[/ATTACH] [ATTACH]29411[/ATTACH] The recipe said that the yield was 50 pieces, I got 67 Pretty straight forward: 3 C. Powdered or Confectioners Sugar 1 1/2 tsp. Peppermint Extract 1/2 C. Sweetened Condensed Milk 8 oz. Dipping or Candy making Chocolate, like Ghiraradelli Dark Melting Waffers or any type of Chocolate you prefer with a bit of vegetable oil stirred in Mix the 1st three ingredients together in a large bowl, until it forms a stiff dough (I used my KA w/the dough hook attachment-much easier :wink:) Roll out, on a surface dusted with more powdered sugar, 1/4 thick Cut out 1" rounds (any bigger and they won't dip nicely,oh, and I used the top off of a discarded aspirin bottle, approx. 1 inch) Place on a tray lined with waxed paper, chill for 30 minutes Working in batches, Dip in melted waffers or chocolate w/oil Place back on the tray Chill again for 30 minutes DEVOUR! [ATTACH]29412[/ATTACH] Store any leftovers in an airtight container in the `fridge. The whole house smelled so good, and I was SOOO sticky all over :stuart: 3 stars 1 reviews
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