Peppermint Patties Recipes

PEPPERMINT PATTIES

Steps:

• In a large bowl, beat confectioners' sugar, milk, butter and extract until smooth. Shape into 1/2-in. balls and flatten into patties. Freeze 30 minutes. , In a microwave, melt half of candy coating at a time; dip patties into chocolate. Let excess drip off. Place on waxed paper-lined baking sheets until set. Store in airtight containers.

PEPPERMINT PATTIES

Steps:

• In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
• In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

CHOCOLATE COVERED PEPPERMINT PATTIES

Steps:

• In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
• Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight.
• Place chocolate and shortening in a microwave-safe bowl. Heat in microwave, stirring occasionally, until melted and smooth. Dip patties in melted chocolate, and let cool on wax paper.

HOMEMADE PEPPERMINT PATTIES RECIPE

Steps:

• Cut potatoes in half, scoop the insides into a mixing bowl, being careful not to include any of the skin. Add butter and salt, mash as well as you can - you want it as smooth as possible!
• Carefully stir in 1 cup of powdered sugar - the mixture will go VERY liquid, don't worry when this happens!
• If there are any lumps in the mixture at this point, run it through a wire sieve, mashing the mixture as you go. Discard any lumps that you can't force through.
• Stir in peppermint extract (1 tsp for mildly minty, up to 2 tsp for "in your face" minty!) until well incorporated.
• Gradually add the rest of the powdered sugar, stirring until it forms a thick dough. (You may need more than 6 cups, depending on how wet your potatoes were!). Knead the dough a couple times, until it forms a smooth ball.
• Pinch off bits of the dough that are big enough to make balls that are about 1″ in diameter. Roll each bit into a ball, then flatten into a disk.
• Place disks on a cookie sheet lined with parchment paper or foil. Once all of the dough is made into disks, place cookie sheet into a freezer for at least 2 hours.
• When you're ready to dip the mints:
• Chop up the chocolate into little pieces, place in a glass bowl, and melt them. I like to microwave them in 30 second intervals (stirring after each), because I can't be bothered with a double boiler.
• When chocolate is fully melted and smooth, remove cookie sheet from the freezer and dip them one at a time.
• I placed a disk on a fork (on it, not speared with it!), and gently turned it over a few times in the chocolate. With the mint on the flat surface of the fork, I gently knocked the fork against the bowl a few times to get rid of excess chocolate.
• For a smooth top, carefully slide the mint off of the fork, and onto foil or parchment paper. For the more textured top, flip the mint upside down, and use the fork to swirl chocolate on any "bald" spots.
• Let mints cool until chocolate is hardened, then enjoy!

PERFECT PEPPERMINT PATTIES

Steps:

• In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.

PEPPERMINT PATTIES

Steps:

• Combine the sweetened condensed milk and peppermint extract.
• Slowly add the powdered sugar and beat.
• Knead on a surface sprinkled with more sugar until dough is stiff.
• (The stiffer the better when it come to the dipping part!) Add more sugar while kneading if the dough is sticky.
• Roll 1/4 inch thick.
• Cut into approximately 1 1/4 to 1 1/2 inch circles. If they are much bigger than that they fall apart when you dip them.
• My girlfriend said she uses a screw-off wine bottle cap!
• Let the cut patties dry for at least 2 hours on *each* side. They need to be really dry.
• Melt chocolate & shortening it a double boiler; stirring constantly until smooth. Using 1 Tbls of shortening for every 6 oz. of chocolate. Keep chocolate hot for dipping.
• Dip patties in melted chocolate. The method my friend has found to work best: she places them on a long 3-tined fork, puts them in the chocolate (it should be no more than 1 1/2 inches deep), flips them over to coat the other side, lifts them out again with the fork underneath the patty, shakes the fork to shake off the excess chocolate & then places the patty on waxed paper to harden.

PEPPERMINT PATTIES

Steps:

• Make filling:
• Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
• Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.
• Temper chocolate and coat filling:
• Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.
• Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.
• Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

PEPPERMINT PATTIES

Steps:

• Sift confectioners' sugar into bowl of a standing electric mixer or a large bowl. In a small bowl stir together water, corn syrup, lemon juice, and extract and add to sugar. With a standing or hand-held electric mixer beat together sugar mixture until combined.
• On a work surface knead mixture into a ball (mixture will be very stiff). With a rolling pin, applying pressure, roll out mixture between sheets of wax paper into a 9-inch round (about 1/4 inch thick). Remove top sheet of wax paper from round and replace it loosely. Flip over wax paper-enclosed round and remove and discard sheet of wax paper now on top (this process prevents round from sticking to wax paper). Let round stand at room temperature until edges are firm, about 4 hours. Round may be made 1 week ahead and chilled on a tray, both tray and round wrapped together in plastic wrap. Bring round to room temperature before proceeding with recipe.
• Oil a large baking sheet and line with wax paper. With a 1 1/4-inch cutter cut out patties from round, transferring them as cut to baking sheet.
• Temper chocolate . (Alternatively, chop chocolate and, in a double boiler or a small metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth.)
• Balance 1 patty on a fork (do not spear) and submerge in chocolate (if necessary, spoon chocolate over patty to evenly coat). Holding patty on fork over chocolate, shake off any excess chocolate from patty and return patty to baking sheet. Submerge and coat remaining patties in same manner. Chill peppermint patties on baking sheet, uncovered, until firm, about 1 hour. Peppermint patties keep, layered between sheets of wax paper in an airtight container and chilled, 1 month.