Peppermint Patty Sundae Sauce Recipes

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.

PEPPERMINT PATTY

Steps:

• Place the ice cubes into a chilled rocks glass, and pour the coffee liqueur and schnapps overtop. Bottoms up!

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 HOT FUDGE SUNDAES

Steps:

• Combine heavy cream and corn syrup in a small saucepan. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract.
• Whisk until the chocolate is melted. If necessary, adjust consistency with additional corn syrup. Serve over ice cream. Garnish with chopped peppermint candy.

PEPPERMINT PATTY ICE CREAM

Steps:

• For the swirl: In medium saucepan, whisk together the sugar, corn syrup, water, and cocoa powder. Bring to a low boil over medium heat, whisking often. Cook 1 more minute then remove from the heat. Whisk in the peppermint extract. Let cool to room temperature then chill in the refrigerator while you make the ice cream. For the ice cream: Create an ice bath by putting ice and water into a large bowl. Set aside. In a medium saucepan, warm up 1/2 cup heavy cream. Whisk in the cocoa powder until dissolved and smooth. Bring to a boil. Remove from the heat and whisk in the chocolate. Stir until melted and smooth. Stir in the remaining 1/2 cup heavy cream. Pour the chocolate mixture into a bowl that will fit inside the ice bath. Place the bowl inside the ice bath and set aside. In the same saucepan, warm up the milk, sugar, and salt. In a small bowl, whisk up the egg yolks. Once the milk mixture is warm, slowly whisk some of the milk into the yolks then scrape the yolk mixture into the saucepan. Bring the pan to a boil, stirring often until the mixture thickens and coats the back of a spoon or spatula. Remove from the heat and the pour the mixture through a strainer into the chocolate mixture. Stir until blended. Let cool in the ice bath until room temperature then remove from the ice bath and chill in the refrigerator until cold. Assembly Freeze the ice cream according to your ice cream maker (if freezing by hand, chill in the freezer and whisk every 30-45 minutes to break up the ice crystals until the ice cream is frozen). Just a few minutes before it is completely frozen, stir in the peppermint patties. To layer in the peppermint swirl, spoon some of the sauce into the bottom of the storage container. Spoon half of the ice cream on top, then the remaining sauce, then top with the rest of the ice cream.

PEPPERMINT PATTY SUNDAE SAUCE

Steps:

• 1. Combine candy and half and half, cream or evaporated milk in ceramic fondue pot.
• 2. Heat over direct moderate heat, stirring constantly, until mixture is smooth.
• 3. Stir in flavoring.
• 4. Delicious used as a dessert fondue or as a sundae sauce on ice cream, cake or cream puffs.