Peppermint Patty Sundae Sauce Recipes

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PEPPERMINT STICK SAUCE



Peppermint Stick Sauce image

This pepperminty sauce is one of my favorite Christmas gifts to give. I package it in a decorative jar, then add a container of chopped nuts to sprinkle over the topping.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3 cups.

Number Of Ingredients 3

1-1/2 cups finely crushed peppermint candies or candy canes
3/4 cup heavy whipping cream
1 jar (7 ounces) marshmallow creme

Steps:

  • In a large saucepan, combine all ingredients. Cook over medium-low heat until mixture is smooth and candy is melted, stirring occasionally. , Pour into small airtight containers. Store in the refrigerator. Serve warm over ice cream or cake.

Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 12mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

PERFECT PEPPERMINT PATTIES



Perfect Peppermint Patties image

Calling for just a few ingredients, this is one candy that's simple to prepare. I make lots of different candy at Christmas to give as gifts. It's time consuming, but worth it to see the delight it brings to people. -Joanne Adams, Bath, Maine

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 dozen.

Number Of Ingredients 7

3-3/4 cups confectioners' sugar
3 tablespoons butter, softened
2 to 3 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 7mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.

PEPPERMINT HOT FUDGE SUNDAES



Peppermint Hot Fudge Sundaes image

Scoops of vanilla ice cream are immersed in minty hot fudge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 cup heavy cream
1/3 cup light corn syrup, plus more to adjust consistency
One 12-ounce bag semisweet chocolate chips
1 teaspoon peppermint extract
Best-quality vanilla ice cream
Peppermint candy, coarsely chopped

Steps:

  • Combine heavy cream and corn syrup in a small saucepan. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract.
  • Whisk until the chocolate is melted. If necessary, adjust consistency with additional corn syrup. Serve over ice cream. Garnish with chopped peppermint candy.

PEPPERMINT PATTIES



Peppermint Patties image

I have made these every year as one of many Christmas treats. My family really loves them, it wouldn't be Christmas without them! When you dip, tap the fork on the edge of the pan to shake off excess. Slide the patty onto waxed paper -- you can use the fork to make a little swirl on the top to make it pretty.

Provided by PATTY STOCKTON

Categories     Desserts     Candy Recipes     Mints

Time 2h55m

Yield 28

Number Of Ingredients 5

¾ cup sweetened condensed milk
1 ½ teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

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.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.9 g, Cholesterol 2.8 mg, Fat 6.5 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 12.6 mg, Sugar 31.1 g

PEPPERMINT PATTY SUNDAE SAUCE



Peppermint Patty Sundae Sauce image

From Fondue Cooking.

Provided by Vicki Butts (lazyme)

Categories     Other Desserts

Time 25m

Number Of Ingredients 3

1/2 lb chocolate covered peppermint patties, cut into quarters or small pieces
2 Tbsp half and half (or cream or undiluted evaporated milk)
1/2 tsp peppermint extract or vanilla extract, as desired

Steps:

  • 1. Combine candy and half and half, cream or evaporated milk in ceramic fondue pot.
  • 2. Heat over direct moderate heat, stirring constantly, until mixture is smooth.
  • 3. Stir in flavoring.
  • 4. Delicious used as a dessert fondue or as a sundae sauce on ice cream, cake or cream puffs.

HOT FUDGE-PEPPERMINT SUNDAES



Hot Fudge-Peppermint Sundaes image

Categories     Condiment/Spread     Sauce     Milk/Cream     Chocolate     Dairy     Dessert     Vanilla     Spring     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 12-ounce package semisweet chocolate chips
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
Pinch of salt
2 pints vanilla ice cream
15 hard red-and-white-striped peppermint candies, crushed

Steps:

  • Combine chocolate chips, butter, cream and sugar in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and salt. (Can be made 2 weeks ahead. Cover and chill. Rewarm before using.)
  • Place 2 scoops ice cream into each of 6 sundae glasses. Spoon hot fudge sauce over ice cream. Sprinkle with crushed peppermint candies.

PEPPERMINT PATTIES



Peppermint Patties image

The bracing blend of peppermint enrobed in bittersweet chocolate is one of the best-and most refreshing-candy combinations going, and homemade versions of these popular patties are leagues better than anything you'll find in a foil wrapper. Here, we've tempered the chocolate to give it a beautiful sheen and to prevent the coating from developing a bloom at room temperature.

Provided by Gina Marie Miraglia Eriquez

Categories     Candy     Mixer     Chocolate     Dessert     Christmas     Kid-Friendly     New Year's Eve     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 dozen candies

Number Of Ingredients 7

2 1/2 cups confectioners sugar (less than 1 pound), divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 tablespoon vegetable shortening (preferably trans-fat-free)
10 ounces 70%-cacao bittersweet chocolate, coarsely chopped
Equipment: a 1-inch round cookie cutter; a digital instant-read thermometer

Steps:

  • Make filling:
  • Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
  • Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.
  • Temper chocolate and coat filling:
  • Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.
  • Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.
  • Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

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