Tuesday, December 14, 2010

Homemade Peppermint Patties


I know, I know.  There are some of you out there that will look at this post and say to yourself, "Why doesn't she just buy peppermint patties?"  Well, I could.  But where is the fun in that??!  And let me tell you, these were fun to make!  So easy and simple.  Homemade is just better!  If you are looking for something to spark your creativity and want to attempt something that truly is hard to mess up, this candy is a great place to start!  No worries if you don't have a stand mixer; use a handheld one.  No worries if you don't have a double boiler; use a heat-proof glass bowl inside a saucepan (that's what I did!).  Just make sure that your bowl is a bit larger than the saucepan.  Have fun!  You will be proud of your attempt, effort, and success when you see fingers snatching peppermint pattie after peppermint pattie off of your holiday treat tray!

Homemade Peppermint Patties
Source:  Worth the Whisk

2 cups powdered sugar
1 1/2 Tbsp. unsalted butter, softened
1/4 tsp. flavorless oil (corn, vegetable)
1/4 tsp. vanilla extract
2 Tbsp. half-and-half
2 to 4 drops peppermint extract
*1 drop red food coloring  (I used green)
1 cup semi-sweet baking chips

Directions:
In the bowl of a stand mixer, beat together sugar and butter. In a small bowl, stir together the vegetable oil, vanilla, half-and-half and peppermint extract. With the mixer running on low, drizzle in the liquid and blend until batter is colored pink and is firm. Remove batter from bowl and make a ball, wrap in plastic wrap, flatten to a disk and refrigerate one hour.

Once chilled, remove from the refrigerator and, using your hands, quickly roll chunks of the dough into approximately 1-inch balls, place on a wax paper-lined baking sheet. Dip your clean fingers into powdered sugar and flatten the balls to approx. 1/4 inch thick. Place in freezer for one hour.

To make a double boiler, put water in the bottom of a saucepan, enough to cover the bottom of the ban.  Place a heatproof glass bowl on top of the pan, making sure it is secure and not floating in the water.  Heat water to boiling.  In the top of a double boiler, pour the cup of chocolate chips and melt chocolate. Drop dough disks one at a time into the chocolate, turn with a fork to cover with chocolate, lift with the fork, scrape the bottom on the side of the pan and place back on the waxed paper. If your peppermint pattie starts to feel too soft in the chocolate, return to the freezer for 5 minutes or so to harden.  Continue dipping all candy pieces until all are coated.  Add more chocolate chips to the glass bowl and melt if necessary. 

Refrigerate until chocolate is firm, at least an hour. Keep refrigerated. Makes 15 to 20 candies.

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