Homemade Peppermint Patties are better than anything you can buy in the stores and easy to make!
I love making homemade candy. I always make candy to give during the holidays. I’ve never met anyone that doesn’t love receiving a tin filled with bite sized chocolate covered deliciousness. The look of awe, that I would go to the trouble to make them homemade candy, I get all warm and fuzzy inside.
Candy making isn’t just for the holidays.
Especially when it gets too hot to turn on the oven in the summer, making candy can be a fast easy way to still serve up something that will impress everyone. There are lots of stove top recipes out there for candies. Ever make homemade caramels? To die for! And Gumdrops, easy and the flavor possibilities are endless.
What if you don’t even want to use the stove? Then these Homemade Peppermint Patties are for you. Made with your mixer, no heat required. I use a mini crockpot to melt my chocolate. (if you want to see how I do it, you can click this post) Or you can use the microwave or a double boiler to melt your chocolate, but that’s it for heat.
These peppermint Patties will melt in your mouth, hold up well and don’t require any refrigeration (unless your house is 90 degrees inside.) If you can keep everyone away from them, they’ll last for up to 2 weeks.
The perfect after dinner treat when you don’t want a whole dessert (did I really just say that?)
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Homemade Peppermint Patties
- 2 1/2 cups powdered sugar
- 2 tablespoons light corn syrup
- 1 1/2 tablespoons water
- 1 teaspoon Peppermint extract
- 1 tablespoon vegetable shortening
- 12 ounces chocolate almond bark or candy melts
- 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.
You will need to keep your chocolate warm while dipping or it will cool off fast from dipping the frozen mint discs.
recipe source ChocolateChocolateandmore.com
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