Peppermint Patties {12 Weeks of Christmas Treats}

What is it about the holidays that makes things so crazy busy?

I have the bulk of my Christmas shopping done (and have since before Thanksgiving), so it’s not that.

I’ve been doing quite a bit of holiday baking, but I’m pretty much always baking something, so I don’t think that’s it either.

Holiday parties?  I only have one and it’s not until next week (note to self: throw a holiday party – wait – then I’ll be busier!)

Whether it’s the hustle and bustle of Christmas shopping or Moose Mugs raised (and raised and raised again) in Christmas cheer, the holiday season is busy for all.

And since we all love holiday treats, this next one is pretty quick and easy.  The longest step is the freezing.  And though I have mine freezing for an hour, it can stay in overnight or two nights, or three, or until you catch a break from your various holiday tidings.

Oh and it also fulfills another of my 30x30 bucket list recipes!  Woot!

Recipe Notes:

*Be careful when measuring the peppermint extract.  Peppermint extract is quite strong.  When too much is used in a recipe (any recipe), it can taste almost medicinal.

*This recipe is easily doubled or tripled for even more minty deliciousness.

*When dipping candy in chocolate, I like a richer, more robust chocolaty flavor, so I add just a bit of extra dark chocolate to fill out the flavor profile.

Peppermint Patties

Adapted from Haniela’s

Candy

½ tbsp light corn syrup

½ tbsp water

1/8 tsp peppermint extract

½ tbsp vegetable shortening

2/3 cup + 2-4 tbsp (as needed) powdered sugar

Chocolate Coating

2 oz semi sweet Baker’s chocolate

1 ½ oz Lindt Extra Dark Chocolate (85% cocoa)

To make the patty, stir together the corn syrup, water, peppermint extract, shortening, and 1/3 cup of powdered sugar.  Stir until smooth and combined.  Add another 1/3 cup powdered sugar and stir.  The candy will be very thick and the last bit of powdered sugar will have to be kneaded in by hand.  If the candy is not holding together, add more powdered sugar, 1 tablespoon at a time, if it is too dry, add water, ½ tsp at a time. 

Roll the candy into a log 1 ½ inch in diameter and wrap in plastic wrap.  Place the log into an empty toilet paper roll to retain the round shape, if desired.  Freeze for 1 hour.

Remove the candy log from the freezer and unwrap.  Place the log onto a cutting board and cut into ¼ inch rounds with a sharp knife.  Place the rounds onto a baking sheet lined with waxed paper.  Once all of the rounds have been cut, place the baking sheet into the refrigerator or freezer so the candy stays cold.

Meanwhile, melt the semi sweet and extra dark chocolates together in a double boiler or the microwave.  Remove a few candies at a time from the refrigerator and dip immediately in the chocolate, allowing the excess to drip off.  Place the dipped chocolates onto a separate baking sheet that has been lined with waxed paper to harden.

Once the chocolate has hardened completely, place the peppermint patties into an airtight container in the refrigerator for storage.

Makes 12-15 candies