York Peppermint Patties Recipes

HOMEMADE PEPPERMINT PATTIES

Steps:

• In a medium mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, blend together the sweetened condensed milk, peppermint extract and powdered sugar. Add food coloring at this step if you desire a color. Mix at a medium speed for 2-3 minutes or until mixture is smooth with no lumps. Dough will be stiff and form patties, but not dry and crumbly.
• Line a large rimmed baking sheet with wax pr parchment paper. Roll dough into approximately 28 1-inch balls. Flatten each with the palm of your hand to make the filling for patties. Allow to dry at room temperature for at least 2 hours, flipping once.
• Right before melting the chocolate place in the refrigerator or freezer for 15-20 minutes.
• Melt chocolate in double boiler. Dip patties into chocolate, tapping on the side to get excess off. Place onto a parchment paper lined baking sheet to cool. If you desire sprinkles, add now. Place in the refrigerator for an additional 30 minutes to set.
• If you tried this recipe, come back and let us know how it was in the comments or ratings.

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.

PERFECT PEPPERMINT PATTIES

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.

YORK-A-LIKE PEPPERMINT PATTIES

Steps:

• Combine syrup, margarine, and peppermint.
• Slowly add powdered sugar. Dough will be slightly crumbly. Taste dough for mintiness and add more extract if desired.
• Shape into teaspoon sized patties. You may want to let them sit 30 minutes or so to make them sturdier for the coating process.
• Melt the chips until creamy and stir-able and use to coat patties. Let sit until dry.

YORK PEPPERMINT PATTIES

Steps:

• In a medium bow, beat the egg white until it is stiff and forms peaks.
• (Don't use a plastic bowl for this.) Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
• Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
• Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
• Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches.
• Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
• Melt the chocolate chips in a microwave set on high for 2 minutes.
• Stir halfway through the heating time.
• Melt thoroughly, but do not overheat.
• Melting the chocolate chips can also be done using a double-boiler over low heat.
• Drop each patty into the chocolate and coat completely.
• Using 2 forks, one in each hand, lift the coated patty from the chocolate.
• Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
• Chill the peppermint patties until firm, about 30 minutes.