Day #2 of the goody baking. Although, these aren’t baked. This is another recipe found just about everywhere over the internet. I’m going to give you the recipe I used, which was posted on Facebook, and then specifics that weren’t mentioned. I strongly urge you to use DARK chocolate. I used Baker’s Chocolate 66% cocoa. The filling is so very sweet, the bite of the dark chocolate, in my opinion, is needed. These do taste almost exactly the the “real” brand of peppermint patties.
- ¼ cup softened butter
- ⅓ cup light corn syrup
- 1.5 tsp peppermint extract
- 3 cups powdered sugar
- 2 boxes Baker’s dark chocolate.
- chocolate jimmies, if desired
I used my KitchenAid mixer for this, set it on the lowest setting and let it go for about 5 minutes to mix and kneed the filling.
If doing with a hand mixer:
In mixing bowl combine butter, corn syrup, peppermint and sugar. Mix until all ingredients are combined and holding together. Remove from bowl and kneed a little until it’s a smooth ball. Beware the heat of your hands will make it mushy. If it gets too soft, put in the freezer a few minutes to stiffen up a bit.
Break off a bit (about 2 tsp size) and roll into ball between hands, set on tin foil or wax paper, or parchment paper on a baking sheet, and flatten slightly into the “patty” shape. Repeat until all of the “dough” is used. Put into the freezer for about 15 minutes. You want them hard, but they don’t take long.
While those are chilling, melt chocolate in double boiler. If you use a microwave to melt chocolate, use directions on the package. I always use a double boiler, to make sure it doesn’t actually boil. You can also use the dipping chocolate pieces (like Wilton brand)
Remove patties from freezer and using a fork, gently (but quickly) coat patties one at a time and set them on foil on a baking sheet. I sprinkled some Christmas colored jimmies on top of about half of them while still hot.
You can let them set until hardened (this takes a few hours) or you can slip it back into the freezer, and they’re reading in about 15 minutes.
Keep in a sealed plastic container. I keep mine in the fridge.