Peppermint Patties Recipes

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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



Peppermint Patties image

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

14 ounces sweetened condensed milk
1 tablespoon peppermint extract
6 cups powdered sugar
24 -32 ounces semi-sweet chocolate chips
4 -6 tablespoons shortening

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



Peppermint Patties image

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

¾ cup sweetened condensed milk
1 ½ teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

PEPPERMINT PATTIES

Provided by Food Network

Time 20m

Yield About 8 dozen

Number Of Ingredients 5



Peppermint Patties image

Steps:

  • LINE baking sheets with wax paper.
  • COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Add 6 cups powdered sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with powdered sugar.
  • KNEAD lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten each ball into a 1 1/2-inch patty.
  • LET dry 1 hour or longer; turn over and let dry at least 1 hour. With fork, dip each patty into warm candy coating (draw fork lightly across rim of pan to remove excess coating). Invert onto wax-paper-lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.
  • *Also called confectioners' or summer coating.

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 tablespoon peppermint extract
Green or red food coloring (optional)
6 cups powdered sugar
1 1/2 pounds chocolate-flavored candy coating*, melted

HALLOWEEN PEPPERMINT PATTIES

Provided by Giada De Laurentiis

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 7



Halloween Peppermint Patties image

Steps:

  • Line 2 baking sheets with parchment paper. Set aside.
  • In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours.
  • Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.

3 1/2 cups powdered sugar, plus extra, as needed
1/4 cup pasteurized liquid egg white product
1 teaspoon water, plus extra, as needed
1/4 teaspoon pure peppermint extract
Orange food coloring, as needed, optional
2 (4-ounce) bars 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
1 teaspoon vegetable oil

PEPPERMINT PATTIES

These Peppermint Patties are both Vegan and Gluten Free - and they are good. Even to someone who does not care for the idea of chocolate and mint. Someone who is Jewish and does not celebrate St. Patrick's Day. Likes them. And ate too many :-) enjoy!

Provided by Elanas Pantry

Categories     Candy

Time 15m

Yield 12 patties, 4-6 serving(s)

Number Of Ingredients 4



Peppermint Patties image

Steps:

  • In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon.
  • Smash clumps of coconut oil against side of bowl until mixture is smooth.
  • Freeze mixture for a few minutes until it starts to harden, then remove from freezer.
  • Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment lined plate.
  • Place plate in freezer to firm up mint balls; when firm, remove from freezer.
  • Squish balls down into flat little patties on parchment paper.
  • Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove).
  • Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze).

Nutrition Facts : Calories 1270.2, Fat 143.5, SaturatedFat 115.6, Sodium 15.8, Carbohydrate 19.7, Fiber 11, Sugar 0.6, Protein 8.5

1/2 cup coconut oil
1/4 cup agave nectar
1/2 teaspoon peppermint oil (I used organic)
1/2 cup dark chocolate, 73% melted

PEPPERMINT PATTIES

Categories     Candy     Food Processor     Chocolate     Christmas     Vegetarian     Halloween     Mint     Winter     Edible Gift     Candy Thermometer     Gourmet

Yield Makes about 36 peppermint patties

Number Of Ingredients 6



Peppermint Patties image

Steps:

  • Sift confectioners' sugar into bowl of a standing electric mixer or a large bowl. In a small bowl stir together water, corn syrup, lemon juice, and extract and add to sugar. With a standing or hand-held electric mixer beat together sugar mixture until combined.
  • On a work surface knead mixture into a ball (mixture will be very stiff). With a rolling pin, applying pressure, roll out mixture between sheets of wax paper into a 9-inch round (about 1/4 inch thick). Remove top sheet of wax paper from round and replace it loosely. Flip over wax paper-enclosed round and remove and discard sheet of wax paper now on top (this process prevents round from sticking to wax paper). Let round stand at room temperature until edges are firm, about 4 hours. Round may be made 1 week ahead and chilled on a tray, both tray and round wrapped together in plastic wrap. Bring round to room temperature before proceeding with recipe.
  • Oil a large baking sheet and line with wax paper. With a 1 1/4-inch cutter cut out patties from round, transferring them as cut to baking sheet.
  • Temper chocolate . (Alternatively, chop chocolate and, in a double boiler or a small metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth.)
  • Balance 1 patty on a fork (do not spear) and submerge in chocolate (if necessary, spoon chocolate over patty to evenly coat). Holding patty on fork over chocolate, shake off any excess chocolate from patty and return patty to baking sheet. Submerge and coat remaining patties in same manner. Chill peppermint patties on baking sheet, uncovered, until firm, about 1 hour. Peppermint patties keep, layered between sheets of wax paper in an airtight container and chilled, 1 month.

3 1/4 cups (14 ounces) confectioners' sugar
2 tablespoons plus 1 teaspoon water
1 tablespoon light corn syrup
1 teaspoon fresh lemon juice
1/4 teaspoon peppermint extract
6 ounces fine-quality bittersweet chocolate (not unsweetened)

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



Perfect Peppermint Patties image

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.

3-3/4 cups confectioners' sugar
3 tablespoons butter, softened
2 to 3 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
2 cups semisweet chocolate chips
2 tablespoons shortening

PERFECT PEPPERMINT PATTIES

These are wonderful to serve at the very end of an elegant dinner, or just for noshing when you are in the mood for a breath of fresh air!

Provided by Mirj2338

Categories     Candy

Time 53m

Yield 5 dozen

Number Of Ingredients 7



Perfect Peppermint Patties image

Steps:

  • In a bowl, combine first four ingredients.
  • Add milk and mix well.
  • Roll into 1-inch balls and place on a waxed paper-lined cookie sheet.
  • Chill for 20 minutes.
  • Flatten with a glass to 1/4".
  • Chill for 30 minutes.
  • In a double boiler or microwave-safe bowl, melt chocolate chips and shortening.
  • Dip patties and place on waxed paper to harden.

Nutrition Facts : Calories 1065.4, Fat 45.8, SaturatedFat 26.6, Cholesterol 9.7, Sodium 50.4, Carbohydrate 179.2, Fiber 8, Sugar 163.3, Protein 6.6

1 lb confectioners' sugar
3 teaspoons butter or 3 teaspoons margarine, softened
2 -3 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
2 (12 ounce) cups semi-sweet chocolate chips
2 teaspoons shortening

PEPPERMINT PATTIES

The bracing blend of peppermint enrobed in bittersweet chocolate is one of the best-and most refreshing-candy combinations going, and homemade versions of these popular patties are leagues better than anything you'll find in a foil wrapper. Here, we've tempered the chocolate to give it a beautiful sheen and to prevent the coating from developing a bloom at room temperature.

Provided by Gina Marie Miraglia Eriquez

Categories     Candy     Mixer     Chocolate     Dessert     Christmas     Kid-Friendly     New Year's Eve     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 dozen candies

Number Of Ingredients 7



Peppermint Patties image

Steps:

  • Make filling:
  • Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
  • Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.
  • Temper chocolate and coat filling:
  • Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.
  • Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.
  • Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

2 1/2 cups confectioners sugar (less than 1 pound), divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 tablespoon vegetable shortening (preferably trans-fat-free)
10 ounces 70%-cacao bittersweet chocolate, coarsely chopped
Equipment: a 1-inch round cookie cutter; a digital instant-read thermometer

THE PERFECT HOMEMADE PEPPERMINT PATTIES

They taste as good as store bought, but cheaper to do. Great to give as a gift in a pretty tin, or just to make for the house.

Provided by southern chef in lo

Categories     Candy

Time 1h13m

Yield 60 mints

Number Of Ingredients 6



The Perfect Homemade Peppermint Patties image

Steps:

  • In bowl, combine first 4 ingredients. Add milk and mix well.
  • Roll into 1 inch balls.
  • Place on wax paper-lined cookie sheet and chill for 20 minutes.
  • Flatten with a glass to 1/4 of inch; chill for 30 minutes.
  • In microwave-safe bowl, melt chocolate chips and shortening together; stir well. Dip the patties in the mix and place on wax paper to harden and freeze for a short while. To give as gifts, give in tins.

Nutrition Facts : Calories 67.2, Fat 2.8, SaturatedFat 1.5, Cholesterol 1.8, Sodium 5.9, Carbohydrate 11.2, Fiber 0.3, Sugar 10.5, Protein 0.3

1 (1 lb) box confectioners' sugar
3 tablespoons butter or 3 tablespoons margarine, softened
2 teaspoons peppermint extract
1/4 cup evaporated milk
1 (12 ounce) bag semi-sweet chocolate chips
2 tablespoons shortening

PEPPERMINT PATTIES

My family loves these refreshing candies. At Christmastime, I like to add a few drops of green food coloring to the mixture before shaping and dipping them in chocolate. -Mary Ester Holloway, Bowerston, Ohio

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 12 dozen.

Number Of Ingredients 5



Peppermint Patties image

Steps:

  • In a large bowl, beat confectioners' sugar, milk, butter and extract until smooth. Shape into 1/2-in. balls and flatten into patties. Freeze 30 minutes. , In a microwave, melt half of candy coating at a time; dip patties into chocolate. Let excess drip off. Place on waxed paper-lined baking sheets until set. Store in airtight containers.

Nutrition Facts : Calories 186 calories, Fat 7g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 18mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 0 fiber), Protein 1g protein.

3 pounds confectioners' sugar
1 can (14 ounces) sweetened condensed milk
1/2 cup butter, melted
3 teaspoons peppermint extract
3 pounds milk chocolate candy coating, coarsely chopped

PEPPERMINT PATTIES

I wanted to thin out some of my cookbook collection so I decided to place some of my favorite recipes here. This is from the Amish Friends cookbook. This candy recipe contains a surprise ingredient . . . mashed potatoes. Note: This recipe won a first-place ribbon at the Malheur County Fair in Ontario, Oregon. It also won the grand prize in the candy division. Time to make does not include chill time.

Provided by Crafty Lady 13

Categories     Candy

Time 15m

Yield 30-36 serving(s)

Number Of Ingredients 5



Peppermint Patties image

Steps:

  • Beat first 4 ingredients until smooth. Add additional powdered sugar if needed to reach desired consistency.
  • Shape into patties and freeze. Coat patties with melted chocolate while frozen.

Nutrition Facts : Calories 61.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 10.7, Carbohydrate 14.6, Fiber 0.1, Sugar 13.8, Protein 0.1

1/2 cup warm mashed potatoes (mashed with milk only)
1 tablespoon shortening
3 1/2 cups powdered sugar
7 drops peppermint extract
dark sweet chocolate, melted

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From cleaneatingkitchen.com


PEPPERMINT PATTIES NUTRITION FACTS - EAT THIS MUCH
24g Carbs. (23g net carbs) 12g Fat. 1g Protein. No price info. grams pieces. Nutrition Facts. For a Serving Size of 4 pieces ( 38 g) How many calories are in Peppermint Patties?
From eatthismuch.com


HOMEMADE PEPPERMINT PATTIES - TRADITIONAL COOKING SCHOOL
Add honey and peppermint extract. Knead until it has the consistency of dough. Add more sugar if necessary, until mixture is no longer sticky. Create small balls with the mixture and press to desired thickness. Place on a fork and dip in chocolate (recipe below) until fully coated. Place on a parchment paper lined baking tray.
From traditionalcookingschool.com


COPYCAT YORK PEPPERMINT PATTIES - COPYKAT RECIPES
How to Make York Peppermint Patties Sift the powdered sugar. In a medium-sized bowl, add powdered sugar, corn syrup, butter, and peppermint extract. Blend with a mixer until smooth. Portion the mint mixture into bite-sized balls of dough. Refrigerate the balls for 20 minutes. With the bottom of a glass, press the balls into patties.
From copykat.com


YORK PEPPERMINT PATTY – DARK CHOCOLATE WITH COOL MINT
York Peppermint Patty contains only 50 calories each pack. One patty includes 11g of carbohydrates, 1 gram of fat, and 9g of added sugar. One patty includes 11g of carbohydrates, 1 gram of fat, and 9g of added sugar.
From junkfoodblog.com


PEPPERMINT PATTIES RECIPE - DINNER AT THE ZOO
Transfer the peppermint rounds to a parchment lined baking sheet. Cover and freeze for 10-15 minutes. Place the chocolate and shortening in a medium microwave safe bowl. Cook at 30 second intervals until melted, stirring occasionally. Using a fork, dip the patties one by one in the chocolate, then place on a piece of parchment.
From dinneratthezoo.com


HOMEMADE PEPPERMINT PATTIES RECIPE | SOUTHERN LIVING
Begin by combining and melting cream cheese, coconut oil, and powdered sugar over medium heat. Once the mixture has completely softened, add in the peppermint extract and peppermint oil. Chill the mixture until it's firm. It will become stiff like a dough. Roll it out onto a lined surface and cut out even circles.
From southernliving.com


CRUNCHY AND SMOOTH PEPPERMINT PATTIES | FOOD CHANNEL
1 Place the marshmallow cream, 1 1/2 cups powdered sugar, half the crushed cereal and extract in a bowl. Using an electric or hand-held mixer, beat until smooth. The mixture should be very thick and not pourable. If needed, add remaining powdered sugar. 2 Place bowl in the refrigerator for at least a half hour to thicken completely.
From foodchannel.com


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