Homemade Peppermint Patties

[Kaneohegirlinaz]

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.





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!

Store any leftovers in an airtight container in the `fridge.

The whole house smelled so good, and I was SOOO sticky all over

 

[Just Cooking]

Fantastic... I love peppermint patties...

Copied and save the recipe.. Thank you..

Ross

 

[Dawgluver]

Yummy! I too love peppermint patties, thanks, K-girl!

 

[Janet H]

Thanks for posting this recipe. I've made something similar in the past but the filling was a little different using sugar, butter, cream and oil instead of evaporated milk. The paste gets rolled and chilled, then sliced before coating. I wonder if the evaporated milk gives a better flavor?


If you are going to roll them out - why not just cut in squares?

 

[Just Cooking]

Thanks for posting this recipe. I've made something similar in the past but the filling was a little different using sugar, butter, cream and oil instead of evaporated milk. The paste gets rolled and chilled, then sliced before coating. I wonder if the evaporated milk gives a better flavor?


If you are going to roll them out - why not just cut in squares?

Interesting... Easier and less waste/handling?

Ross

 

[medtran49]

They look and sound great!

 

[Cheryl J]

Those look wonderful and sound pretty easy. Thanks for sharing, kgirl! Sharing this with my daughter - it sounds like a fun goodie for us to try out for Christmas.

 

[Kaneohegirlinaz]

Thanks for posting this recipe. I've made something similar in the past but the filling was a little different using sugar, butter, cream and oil instead of evaporated milk. The paste gets rolled and chilled, then sliced before coating. I wonder if the evaporated milk gives a better flavor?


If you are going to roll them out - why not just cut in squares?

Janet, the texture it different from the real thing, not as, well gritty nor runny. At times, York Peppermint Patty is 'off', maybe old, I don't know. But this recipe is a wonderful Peppermint pattie.
And what a great idea, roll the dough into a log and simply slice them!
Just my opinion, but square patties wouldn't so it for me

Interesting... Easier and less waste/handling?

Ross

... And yes Ross, less waste, although the last bit that I could roll & cut, I made into a bon bon if you will

 

[Just Cooking]

I like the bon bon idea...

Ross

 

[Kaneohegirlinaz]

I like the bon bon idea...

Ross

I thought so too Ross, but the ratio of middle to outside was off. I hand formed that bon bon with the leftover scrapes.
Maybe if it was double-dipped?

 

[Kaneohegirlinaz]

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.

View attachment 29410

View 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!
View 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

 

[Janet H]

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.

 

[msmofet]

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.

 

[Janet H]

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...)

 

[msmofet]

Can this be used?

Baker's Dipping Chocolate - Real Milk Chocolate

 

[Janet H]

Can this be used?

Baker's Dipping Chocolate - Real Milk Chocolate

View attachment 29449

I have no idea - never used it?

 

[Kaneohegirlinaz]

Can this be used?

Baker's Dipping Chocolate - Real Milk Chocolate

View 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.

 

[Kaneohegirlinaz]

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.