Homemade Peppermint Extract Recipes

PEPPERMINT MILKSHAKES

Steps:

• In a blender, combine milk, ice cream and extract; cover and process for 30 seconds or until smooth. Stir in 1/4 cup peppermint candies. Pour into chilled glasses. Top with whipped cream and remaining peppermint candies; serve immediately.

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.

HOMEMADE PEPPERMINT EXTRACT

Steps:

• Rinse mint leaves and add them to a canning jar. You may need to pack them in with a spoon to get everything to fit.
• Pour vodka over the leaves. Add the lid and ring and tighten to fingertip tight.
• Place 1 cup of water in the Instant Pot and place a wire rack inside. Add the jars.
• Put the lid on the Instant Pot, set the vent to "sealing" and press Manual>high pressure>30 minutes.
• Allow for a natural release. Carefully remove the hot jars from the Instant Pot and place on a towel to fully cool.
• Store in a cool dry place and use in a 1:1 ratio as store-bought extracts.
• Rinse mint leaves and add them to a canning jar. You may need to pack them in with a spoon to get everything to fit.m
• Pour vodka over the leaves. Put a lid on the jar and shake a few times.
• Store in a cool dark place, shaking once a day for the first few weeks. After that, shake it whenever you think of it.
• The mint extract will be ready when the liquid smells strongly of peppermint and not alcohol.

PEPPERMINT MELTAWAYS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.