Peppermint Patties

READY IN: 4hrs 45mins
heidi
Recipe by Marg CaymanDesigns

These are amazing! Better than York's because the chocolate is so much thicker. The yield is a guess as the recipe is from a friend who made them at Christmas and gave them as gifts. Fortunately, I was one of the recipients. This recipe has been updated to add more details after questions from reviewers. Cooking time is really drying time for the centers.

Top Review by lucy4174

These turned out great. I used peppermint oil (3/4 teaspoon) instead of the extract. I also did not let dry before dipping. They were fine.

Ingredients Nutrition

Directions

  1. Combine the sweetened condensed milk and peppermint extract.
  2. Slowly add the powdered sugar and beat.
  3. Knead on a surface sprinkled with more sugar until dough is stiff.
  4. (The stiffer the better when it come to the dipping part!) Add more sugar while kneading if the dough is sticky.
  5. Roll 1/4 inch thick.
  6. 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.
  7. My girlfriend said she uses a screw-off wine bottle cap!
  8. Let the cut patties dry for at least 2 hours on *each* side. They need to be really dry.
  9. 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.
  10. 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.

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