I made peppermint patties. As in the York type. I wouldn’t have thought it would be possible for them to taste as amazing as they did. After one bite my jaw dropped… and after the second bite (to make sure I wasn’t dreaming) I had to snap this photo and send it to my husband and brother.
I’ve seen homemade peppermint pattie recipes before, but this one seemed so easy and quick that I decided it was time to give it a try.
Homemade Peppermint Patties – adapted from Sweet Savory Life
1 14oz can sweetened condensed milk
5 1/2 cups powdered sugar
1 tbsp peppermint extract
food coloring (optional)
24 oz semi-sweet chocolate chips or candy melts
1. In a large bowl, mix together 2 cups of powdered sugar, the sweetened condensed milk, and the peppermint extract. Mix on medium speed until everything is incorporated.
2. Add food coloring if desiered. Add remaining powdered sugar, 1/2 cup at a time, until all is incorporated. Candy mixture will be thick and sticky.
3. Line a few baking sheets with wax paper and make room in the freezer. Prepare to get messy.
4. With a spoon or spatula, grab a dollop of candy about 1″ in diameter. It’s going to be very very messy so just do the best you can with it. You want them to eventually be disks on the wax paper, about an 1″ or so apart. The original directions say to make a ball then press it flat on the wax paper. I found it was easier to plop the dollop on the wax paper, use my fingertips to push the edges into a round shape, then carefully pat down the top until it’s smooth.
(Have you ever played with cornstarch/water goop as a child? It feels hard but then it always sinks down flat again.. This was kind of like that. It settles on it’s own, you just want to make sure it happens in a nice round shape.)
5. Once an entire pan is full, put it in the freezer for at least 30 minutes. I ended up with 3 trays full of these little pink patties.
6. Melt chocolate chips or candy melts in the microwave in 30 second intervals, stirring after each time. Once smooth, remove a pan of peppermint patties from the freezer. Peel off one of the disks, coat it in chocolate, and lay it back on the pan to set up. I found it easier to dip these with my fingers. (They don’t freeze completely solid, so when I used a fork the pattie drooped over the edge of the fork while I was tapping off the excess chocolate.) It’s messy doing it with your fingers, which is why I didn’t get any photos of this step. I had no one else home with me to snap them!
The patties soften to room temperature quickly, so I could only dip about 6 at a time before I had to return the pan to the freezer and switch to another pan. During that time the chocolate coated ones hardened and could be removed to the fridge (or to my mouth).
The dipping was long and aggravating, but TRUST ME, I realized it was worth it once I bit into that first one!
Store in the fridge or freezer. And be sure to share, this recipe makes a ton of these!