Homemade Peppermint Patties Recipe
Delicious Homemade Peppermint Patties are so much tastier than any store bought peppermint candy. Festive candy treats that are always a hit on the Holiday Sweets table! Make a batch for gifts to family, friends, Hostess gifts, and co-workers!
Servings 32 candies
- 4 cups Confectioner's Sugar Note 1
- 14 ounces sweetened condensed milk
- 1-2 teaspoons peppermint extract
- 8 ounces semi-sweet chocolate chips Note 2
- 1 teaspoon coconut oil
- Decorative sprinkles Note 3
- extra Confectioner's sugar use for rolling candy dough
Add to a stand mixer 1 cup of confectioner's sugar, condensed milk, and 1 teaspoon peppermint extract. Slowly mix in remaining confectioner's sugar. (Note 4) Once blended, check flavors. Add more peppermint extract if desired. The mixture should be well blended and not sticky. (Note 5) separate the dough into three pieces.
Place wax paper on a baking tray. Sprinkle some extra Confectioner's Sugar onto the tray. Place the first piece of candy dough onto the surface. Sprinkle with a bit more confectioner's sugar. Roll out dough to about ¼ inch thick. Place dough in the freezer for about 15-20 minutes. Do the same process with the other two pieces of peppermint patty candy dough.
Work with the first tray of candy dough, use a 1 inch round cookie cutter to cut the dough. Reroll and freeze and remaining extra pieces. Continue with the second and third pieces of candy dough. Do this until all dough is used.
Fill a small pot or double boiler with water. Place a heat safe bowl or double boiler pot over the water. Add the chocolate chips and coconut oil. Stir occasionally till chocolate is melted and smooth. Remove from heat.
Work with small batches of the cold candy dough. Have a wax paper lined baking tray ready. Dip the candy into the cooled melted chocolate using a fork (Note 6) Scrape the excess chocolate back into the pot.
Place the chocolate covered peppermint patties onto the lined baking tray. Decorate with desired sprinkles. Let candies set. Store the candies in a covered tin in the fridge. The candies can also be frozen until ready to use. (Note 7)
Note 1: For this recipe, Dixie Crystal Confectioner's sugar was used.
Note 2: Dark chocolate bars can be used to keep recipe traditional. It is not a preference for my family so I use semi-sweet chocolate chips. Can use a combination of chocolates. Whatever your taste buds prefer.
Note 3: Depending on what occasion you are making Peppermint Patties, adjust sprinkles to be festive. Crushed candy canes also work well for Christmas.
Note 4: Slowly adding confectioner's sugar allows the mixture to blend well and not be sticky.
Note 5: I have always used 4 cups of confectioners sugar. Be careful when measuring to ensure a good candy dough.
Note 6: Ensure chocolate is not hot when dipping candy dough. The dough should be cold and the chocolate room temperature. Otherwise, the candy dough may lose its round shape.
Note 7: If freezing the peppermint patties, place the candies on the baking tray, into the freezer for at least an hour before placing them into a freezer safe bag. The candies will not stick together if you follow this process.
any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Recipe adapted from Epicurious.com
Serving: 1candy | Calories: 140kcal | Carbohydrates: 25g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 16mg | Potassium: 86mg | Fiber: 0g | Sugar: 24g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 40mg | Iron: 0.5mg