Mar 1, 2012

Laurie-made Peppermint Patties

Who doesn't like peppermint patties?  (not me) Who doesn't know the old commercial, "When I eat a York Peppermint Patty, I get the sensation of the cool breeze blowing through my hair..." with the woman making sounds that are well...um...reminiscent of being in the throes of passion. (obviously, i remember it).

I saw this recipe pop up several times on Pinterest, so I tried to give it a whirl.  I should have rolled them out thinner and/or cut them smaller and I didn't get the 4 dozen that the recipe calls for, but they seemed only slightly thicker than a traditional peppermint patty, and they tasted really yummy.  Really yummy.  And, minty.  Good consistency.  Jeremy liked them too!  Well, we only shared one of them.  But, we liked them.

I think next time, just for fun, I'll color the filling.  It will be a nice surprise when you bite into or break open the candy to see an unexpected color.  They were very easy.  A bunch of back and forth steps.  Kneading, rolling.  Freezer.  Coating with sugar.  Freezer.  Cutting, freezer.  Coating.  Setting.  But, all easy and quick steps.  And, then...the best step.  Eating! 

I'll make them again next week and make them thinner and spend more time on the coating.  Then, I'll bring 'em into work.  Oooooh.  I can mix them into homemade ice cream!!!! 

Enjoy!

Laurie-Made Peppermint Patties

Ingredients
2 1/2 cups confectioners' sugar, divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 tablespoon vegetable shortening
pinch of salt
10 oz bittersweet chocolate, coarsely chopped (I used chocolate chips)



Directions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 2 1/4 cups of the confectioners' sugar, the corn syrup, water, peppermint extract, shortening and salt. 
  2. Beat at medium speed just until combined. 
  3. Dust your work surface with some of the remaining 1/4 cup confectioners' sugar. Transfer the mixture to your prepared work surface, and knead until smooth (if it's too sticky to work with, you can add additional confectioners' sugar). 
  4. Roll between 2 sheets of parchment paper until you have a 7 to 8-inch circle that's between 1/8 and 1/4-inch thick. 
  5. Freeze until firm, at least 15 minutes. 
  6. Remove from the freezer and peel the parchment from one side of the candy - sprinkle the candy well with confectioners' sugar then replace the parchment. Flip the candy over and remove the other sheet of parchment. Dust with additional confectioners' sugar. 
  7. Using a 1-inch round cookie cutter, cut as many rounds as possible, transferring them to a parchment-lined baking sheet. When you've cut as many as possible, transfer the baking sheet with the rounds to the freezer.
  8. Gather the scraps and reroll them, then freeze and cut more rounds, adding them to the parchment-lined baking sheet. If at any time the dough gets soft pop it back in the freezer for a few minutes.  You could also (I suppose, I didn't try it) roll the scraps into "Junior Mint"-sized piece.  Though the consistency is firmer than a junior mint, it would be a fun bite-sized treat! 
  9. To coat the mint filling- Add the chocolate and 1 tablespoon of shortening to a microwave-safe bowl (it will be easier to dip if you pick one that's deep rather than shallow). 
  10. Microwave for 60 seconds on full power, then stir well. Continue to microwave in 10-second bursts, stirring in between each, until the chocolate is melted and smooth. (You could do this over a double boiler too if you prefer.) 
  11. Working with one round at a time, place it on a fork and dip it in the melted chocolate, letting the excess drip off. Transfer back to the parchment-lined baking sheet and repeat with remaining rounds
  12. Allow the chocolate to set completely.  
  13. Store the peppermint patties in an airtight container in the fridge (layered between sheets of parchment) for up to a month.

Makes about 4 dozen

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