Peppermint Patties Recipes

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.

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.

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.

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).

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.

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.

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.

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.

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.

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.

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.

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.

Steps:

• Beat cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well., Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties 1-1/2-1-3/4 in. in diameter. Cover and refrigerate until chilled, about 1 hour., In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator.