PARTY MINT PATTIES
These easy-to-make mint candies are perfect for any occasion throughout the year. Simply tint the dough the appropriate color. Friends and family will gobble these up in a jiffy! -Mrs. William Yoder, Bloomfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine butter and corn syrup. Add 2 cups confectioners' sugar and extract; beat well. Stir in 1 cup confectioners' sugar. Turn onto a work surface sprinkled with remaining confectioners' sugar; knead until sugar is absorbed and mixture is smooth., Divide into three portions. Tint one portion pink and one yellow; leave remaining portion white. Shape into 3/4-in. balls; roll in sugar. Flatten with a fork. Let stand, uncovered, at room temperature for 1 day. Store in an airtight container.
Nutrition Facts : Calories 75 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 13mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
PERFECT PEPPERMINT PATTIES
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
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.
PARTY MINT PATTIES
We made these in our Home Economics class when I was a teenager...and luckily ..one of my classmate still had the recipe...so I thought I would share it.
Provided by Brenda Byrd
Categories Candies
Number Of Ingredients 6
Steps:
- 1. In a small mixing bowl combine butter and corn syrup. Add 2 c. confectioners' sugar and extract; beat well. Stir in 1 c. confectioners' sugar. Turn out on a work surface sprinkled with confectioners' sugar; knead until sugar is absorbed and smooth.
- 2. Divide the candy dough into as many different colors that you desire. Add 2 drops of the desired color and work into the dough. Shape into 3/4" balls; roll in grandulated sugar. Flatten with a fork. If you are using a candy mold, follow the same steps, except you will press gently into the mold after rolling in sugar and you will not press with the fork.
- 3. Let stand, uncovered at room temp for 1 day. Store in an airtight container. You can also separate the mixture and add the separate flavors and food coloring...i.e. red for peppermint...green for spearmint. Or if you prefer one flavor..you can still separate so you can have an array of colors. Next we rolled them in a long tubular shape and rolled waxpaper around the tube..then refrigerated until chilled and cut using bakers string or a slim sharp knife.
YORK SENSATIONAL PEPPERMINT PATTIE BROWNIES
My family and friends loves it and I make them for Christmas, New Year's Eve and parties. It is so easy and simple to make it. It is so delicious and moisture. Yummy!!
Provided by Lisa Johnson
Categories Chocolate
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares.
ORANGE CREAMSICLE PATTIES RECIPE
Steps:
- Gather the ingredients.
- Combine the butter, powdered sugar, and cream in the bowl of a stand mixer fitted with a paddle attachment. Mix everything together on medium-low speed until it is no longer powdery.
- Add the orange and vanilla extracts, and the citric acid, and beat them in until well-mixed.
- Raise the speed to medium-high and beat for an additional 30 seconds until you have a creamy, smooth paste. It should have the texture of Play-Doh-smooth but not sticky, and fairly stiff.
- If it seems too soft or sticky, add more powdered sugar as necessary until it's easy to work with.
- Divide the candy in half, and add a few drops of orange food coloring to half the batch. Stir or knead it in until it's an even color.
- Form each color of candy into a thin log, and twist them around each other several times until you get a swirled pattern.
- Form the swirled candy into a thin tube, about 1 1/2-inch in diameter.
- Wrap it well in cling wrap and twist the ends so that it stays in place.
- One optional, but helpful trick, to keep your candy round on the bottom: cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator.
- Refrigerate the candy for an hour, until it is very firm.
- Once firm, use a large sharp knife to slice off rounds about 1/4-inch thick. You should get about 24 to 30 rounds from this recipe.
- Place the white candy coating in a bowl, and microwave it in 30-second increments until melted and smooth, stirring after every 30 seconds to prevent overheating.
- Cover a baking sheet with waxed paper or parchment paper.
- Use a fork or dipping tools to dip a patty completely into the melted coating.
- Once fully submerged, remove it from the bowl, and let the excess coating drip back into the bowl.
- Set the dipped candy onto the prepared baking sheet, and while the coating is still wet, sprinkle the top with orange sparkling sugar or sprinkles.
- Repeat the dipping process with the remaining patties. If they get too soft to dip, chill them briefly in the refrigerator until they're firm again.
- Once all the candies are dipped, refrigerate the tray briefly to set the coating, for about 15 minutes.
- These candies can be kept in an airtight container in the refrigerator for up to a month. For the best taste and texture, serve them at room temperature.
Nutrition Facts : Calories 121 kcal, Carbohydrate 16 g, Cholesterol 6 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, Sodium 14 mg, Sugar 16 g, Fat 6 g, ServingSize 24-30 Patties (24-30 servings), UnsaturatedFat 0 g
PEPPERMINT PATTIES
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
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
SENSATIONAL ORANGE MINT PATTIES
Make and share this Sensational Orange Mint Patties recipe from Food.com.
Provided by jmk8621
Categories Candy
Time 1h15m
Yield 1 batch
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the butter, milk, orange extract, and peppermint extract with an electric mixer or by hand until smooth. Gradually add the powdered sugar, blending thoroughly after each addition. Cover and refrigerate 4 hours or until firm.
- Cover 2 or 3 large baking sheets with waxed paper. Shape the mixture into balls 1 inch in diameter. Place the balls on the waxed paper and flatten with the palms of the hand or the back of a spatula. Cover and freeze one hour, or until firm.
- Cover a large counter top area with waxed paper.
- In the top pan of a double boiler over hot but not boiling water, melt the chocolate candy coating and semisweet chocolate together, stirring until smooth. Using a fork or a specially designed dipping tool, dip the mints into the melted chocolate until coated. Drop the mints onto the waxed paper. Let stand until the chocolate is firm. Store in an airtight container, separating each layer with waxed paper. These mints may be refrigerated or frozen if desired.
Nutrition Facts : Calories 8762.5, Fat 326, SaturatedFat 100.2, Cholesterol 404.5, Sodium 1375.2, Carbohydrate 1436.4, Fiber 39.9, Sugar 1343.3, Protein 65.4
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