For some reason in January I got a hankering for peppermint patties. I saw a woman make some on YouTube and decided they were so easy I could do it, too. Her channel is The Salted Pepper. She has lots of delicious very bad-for-you recipes that are really entertaining to watch. And drool over. This is the recipe how I made it.
Homemade Peppermint Patties
1 14 ounce can sweetened condensed milk
4 Tablespoons room temperature butter (no substitutes)
2 teaspoons peppermint baking emulsion (found it online)
12 ounces dark chocolate chips
12 ounces dark chocolate melting wafers
In the bowl of a stand mixer combine the sweetened condensed milk, butter, baking emulsion, and 3 cups confectioner's sugar. Mix on low speed until it forms a ball of sorts. Add the rest of the sugar 1/2 cup at a time until the "dough" is soft and pliable but not wet. You want to be able to knead it. Put it into the refrigerator for 10-15 minutes.
While the dough is chilling, put parchment paper on a cookie sheet. Use more parchment to put on top of the ball of dough you have removed from refrigerator. Use a rolling pin to roll out to 1/4" thick. It must be this thick or the patty will fall apart in the warm chocolate. You also probably do not want to make them much thicker.
At this point, cut out the patties in the shapes you want. I used a heart cookie cutter about 2 inches across. Place them on a parchment-covered sheet preparatory to going into the freezer where you will freeze them at least 30 minutes. Knead the scraps together and re-roll until you have used it all up. Try not to eat a lot of it at this stage. It is lovely, but so much better after the chocolate enrobes the mint deliciousness. (Remember the story of the marshmallows and the 4-year-old children testing their ability to wait for satisfaction...)
While the patties are freezing, begin melting the chocolates together in the top of double boiler over medium-low heat. Take it slow, stirring from time to time until completely smooth. Do not let even one drop of water or steam get into the pot.
When melted, put the chocolate into a deep bowl wider than the mints by about 2-3 inches. Dip the patties into the chocolate one at a time them pull them out with a fork, let the chocolate drippings drop back into the bowl then place on a parchment-lined sheet ready to go into the refrigerator. Continue until all are dipped.
Set the sheet of peppermint patties into the refrigerator to chill for a while. If there is chocolate left over, and if you have any cute little silicon chocolate molds on hand, pour the leavings into the molds and refrigerate. Now you have two chocolate treats on hand to eat or to share.
The luscious candies need to stay in the refrigerator until you want to pass them out because the chocolate tends to melt. Melts in your hand, not in your mouth, too!!! Also, when handling them, do it quickly. Your warm hands can leave fingerprints on the surface of the chocolate. I did not prefer that look.
Sounds fattening but sure looks yummy. Hope your both well and happy.
ReplyDeleteWe are! How goes it out there?
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