It’s hard 2 believe that I started this blog 2 years ago and one of my first, if not my very first recipe on this blog was a St. Patrick’s Day recipe. It was a chocolate Guinness and mint cheesecake and then last year I made a Bailey’s cheesecake. Shortly after that, I started experimenting with all baking and not just cheesecakes and it has been so fun. So this year I decided to make homemade peppermint patties. Let me show you how I did it.
Peppermint Patties
Yield:
12 Patties
Prep Time:
1 hour
Cook Time:
5 minutes
Additional Time:
1 hour 5 minutes
Total Time:
2 hours 10 minutes
Dark chocolate covered disks made of confectioners sugar, corn syrup and peppermint extract.
Ingredients
- 1 LB of Dark Chocolate
- 2 Cups of Confectioners Sugar
- 7.5 TBSP of Light Corn Syrup
- 1 Tsp of Peppermint Extract
Instructions
- Place 2 cups of confectioners sugar in a large bowl.
- Add TBSP by TBSP of light corn syrup until you get a consistency that is a little thicker than tooth paste.
- Dollop the filling onto a parchment paper lined cookie sheet in 1/2 inch sizes.
- Freeze for 1 hour.
- Temper the chocolate by placing it in a plastic bowl. Microwave for 30 seconds initially and then 15 second intervals after that until you see melted chocolate with just a few solid chips mixed in. When you see that, start doing 10 second intervals. Make sure to stir the chocolate between each interval and make sure to always check the temp of your chocolate, making sure it doesn't go above 90•.
- Take the disks out of the freezer one by one and peel them off the parchment paper, dip them in the chocolate and toss them around with 2 forks to coat.
- Leave to set for 5 minutes.
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