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
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.
CHOCOLATE COVERED MINTS
These are from Helen Jones, a member of the Sewing Bee at my church. She is a fine quilter and even finer person.The passive time (chill time and waiting to harden) I count as "cooking time". This recipe was not as easy for me as it sounded, so I am updating the recipe as I learn better how to make these mints. Yes, they were worth the trouble! Everyone loved them!... so did I...
Provided by Sweetiebarbara
Categories Candy
Time 2h50m
Yield 8 dozen small patties, 30 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
- Add evaporated milk and mix well.
- Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
- Dust fingers with the sugar for easier rolling.
- Roll into small balls and place on a waxed paper lined cookie sheet.
- Chill for 20 minutes.
- Flatten with a glass to 1/4 inch thickness.
- Chill for 30 minutes.
- In a double boiler or microwave-safe bowl, melt chocolate chips.
- Dip patties and place on a waxed paper to harden.
Nutrition Facts : Calories 127.8, Fat 4.7, SaturatedFat 2.8, Cholesterol 3.7, Sodium 14, Carbohydrate 22.6, Fiber 0.7, Sugar 21, Protein 0.6
PEPPERMINT PATTIES
These are amazing! Better than York's because the chocolate is so much thicker. The yield is a guess as the recipe is from a friend who made them at Christmas and gave them as gifts. Fortunately, I was one of the recipients. This recipe has been updated to add more details after questions from reviewers. Cooking time is really drying time for the centers.
Provided by Marg CaymanDesigns
Categories Candy
Time 4h45m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Combine the sweetened condensed milk and peppermint extract.
- Slowly add the powdered sugar and beat.
- Knead on a surface sprinkled with more sugar until dough is stiff.
- (The stiffer the better when it come to the dipping part!) Add more sugar while kneading if the dough is sticky.
- Roll 1/4 inch thick.
- Cut into approximately 1 1/4 to 1 1/2 inch circles. If they are much bigger than that they fall apart when you dip them.
- My girlfriend said she uses a screw-off wine bottle cap!
- Let the cut patties dry for at least 2 hours on *each* side. They need to be really dry.
- Melt chocolate & shortening it a double boiler; stirring constantly until smooth. Using 1 Tbls of shortening for every 6 oz. of chocolate. Keep chocolate hot for dipping.
- Dip patties in melted chocolate. The method my friend has found to work best: she places them on a long 3-tined fork, puts them in the chocolate (it should be no more than 1 1/2 inches deep), flips them over to coat the other side, lifts them out again with the fork underneath the patty, shakes the fork to shake off the excess chocolate & then places the patty on waxed paper to harden.
Nutrition Facts : Calories 326.5, Fat 12.1, SaturatedFat 6.5, Cholesterol 5.6, Sodium 24.8, Carbohydrate 57.1, Fiber 1.7, Sugar 53.9, Protein 2.5
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