Peppermint patties 5-ingredient, homemade is so easy and delicious!
Fill out the rich flavor of peppermint’s cool suuuper and cream; and a layer of chocolate! For an extra festive touch, you can top them with crushed candy canes. But it really is optional.
- 1 Tablespoon plus 1 teaspoon peppermint extract
- 24 ounces semi-sweet or dark chocolate, finely chopped
- 1 cup crushed candy canes (optional)
- 5 cups confectioners’ sugar, plus more if needed
- (1) 14 ounce can sweetened condensed milk
- 1/4 teaspoon salt
- Line a large baking sheet with parchment paper and set them aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a very large bowl using a hand-held electric mixer, beat together sweetened condensed milk and peppermint extract until well mixed.
- With the mixer on low speed, gradually add in the confectioners ‘ sugar, so what you’ve added to fully enter into the mix before adding more. Beat in the salt. If charging still sticky after adding 5 cups confectioners ‘ sugar, add, 1/4 cups at a time, until the filling is very thick and can be easily handled.
- Use a medium cookie scoop, scoop out the filling level scoopfuls, kneading and rolling each in your hand a few times before rolling into a ball and move it to the baking pan is prepared. Repeat with all the filling. Using your fingertips, or the Palm of your hand, press each round filling down to 1-and-1/2 “circles.
- Set aside and allow the bread to dry for at least 1 hour on each side. I recommend setting the timer so you know exactly how long they have been draining. * To easily flip the bread ends without breaking them, slide the small spatula under each and gently flip it over.
When you are ready to dip them in chocolate:
- Fill medium pot one-third full with water and bring it to a boil over low-medium heat. Place a heatproof Bowl that will fit snugly over a pan, but will not touch the boiling water, on top of the pan. Reduce heat to low and put two-thirds of the chocolate into a bowl. Place candy thermometer it’s chocolate and let it melt, stir it with a silicone spatula. * Don’t let the chocolate’s temperature exceeds 120 ° F.
- Once the chocolate has fully melted, remove the Bowl from the heat, but keep it in a pot of boiling water on the stove. Wipe the bottom of the bowl to remove any condensation.
- Stir in the remaining chocolate, a little at a time, so what you’ve added really melted before adding more.
- Set aside and allow the chocolate to cool to: 82 ° F. Once the chocolate has reached 82 ° F, placing it back on boiling water and Heat it to a temperature between 88 ° F and 91 ° f. Remove the Bowl from the heat once you have reached the right temperature. The chocolate should be smooth and glossy, with no lines.
- Using a fork or candy Dipper, dip each patty in the chocolate, allowing the excess chocolate to drip back into the Bowl before moving it back to the parchment paper baking sheet. Sprinkle the top of each patty dipped with a stick, if using.
- Set aside and allow the chocolate to set before serving, about 1 hour.
- Store in an airtight container, at room temperature up to 1 week.