Chocolate Covered Peppermint Candies Recipes

CHOCOLATE-COVERED PEPPERMINT CANDIES

Steps:

• Combine powdered sugar, sweetened condensed milk, butter, salt and vanilla in a large bowl and blend thick and combined. Gently mix in 1 ½ cups of crushed peppermint candy until fully incorporated.
• Roll filling into ¾-inch round balls. Place on a baking sheet lined with parchment paper and chill or freeze for at least 30 minutes.
• When you're ready to dip the candies, melt 12 ounces of semisweet chocolate in a double boiler over low heat or in a microwave. If using a microwave, heat chocolate for 30 seconds at 50 percent power, then stir. Continue microwaving in 15-second increments at 50 percent power until the chocolate is completely melted.
• Be careful not to overheat the chocolate or it will seize and clump, and you'll be unable to use it for dipping. If necessary, thin the chocolate with vegetable oil, a teaspoon at a time, until it's a good dipping consistency.
• Working in small batches, dip chilled candies in chocolate. The best way to do this is to lay a candy on the tines of a fork. Lower the fork into the warm chocolate, until the candy is submerged. Then, raise the fork, allowing the extra chocolate to drip through the tines. Tap the fork on the edge of the dipping bowl to remove any excess chocolate. Then gently slide the dipped candy onto baking sheet lined with parchment.
• Before the chocolate has time to cool and set, sprinkle candies with remaining peppermint pieces.

HOMEMADE PEPPERMINT PATTIES

Steps:

• Using a mixer, blend 1 cup powdered sugar with corn syrup, water, peppermint extract and shortening. once completely blended, add in remaining powdered sugar, 1/2 cup at a time. (If dough is too stiff to use mixer, you can knead remaining sugar in by hand.)
• Divide dough into 1 inch balls (or 1/2 inch balls for small mints) using your hands, pat dough into 1/4 to 1/2 inch thick discs. place on a wax paper lined tray and place in freezer for 4 hours.
• When ready to coat in chocolate, follow package directions for melting chocolate, I use a mini crock pot.
• Line a second tray with wax paper. Remove mint discs from freezer. Dip bottom side on disc in melted chocolate then place on a fork and using a spoon, pour chocolate over top of mint to cover. Tap off excess chocolate then place on new wax paper covered tray for chocolate to set. Repeat with remaining mint discs.
• Store in a airtight container for up to 2 weeks.

CHOCOLATE COVERED MINTS

Steps:

• In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
• Add evaporated milk and mix well.
• Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
• Dust fingers with the sugar for easier rolling.
• Roll into small balls and place on a waxed paper lined cookie sheet.
• Chill for 20 minutes.
• Flatten with a glass to 1/4 inch thickness.
• Chill for 30 minutes.
• In a double boiler or microwave-safe bowl, melt chocolate chips.
• Dip patties and place on a waxed paper to harden.