My all-time favorite Christmas candy are peppermint patties. 🍬 Dark chocolate with a chewy mint filling is such a winning combination! The mint is really refreshing on your palate, and is a perfect after-dinner mint.
The only tricky part about making these homemade peppermint patties is tempering the chocolate. Make sure to use an accurate candy thermometer and stir the chocolate constantly. Being precise and careful is how to get perfectly tempered chocolate. Don’t rush the process; it takes time!
Did you see the little chipmunk peeking at these mint treats? One of our dear friends gave us this cute Christmas ornament this week, and I had a lot of fun using him in this photo shoot. 🐿
These little candies are fun to make and taste even better than the store bought York patties. You’ll be really proud of your chocolate skills when you make these delightful peppermint patties!Print
This recipe for homemade peppermint patties is made with dark chocolate and is a wonderful dessert at Christmas! Serve these mints in a little bowl or plate as an afternoon pick-me-up or tasty gift.
For the Peppermint Filling
- 2 1/4 cups icing sugar, sifted (plus more for dusting)
- 1 1/2 tablespoons light corn syrup
- 1 1/2 tablespoons filtered water
- 1 tablespoon lard, softened
- 1 to 1 1/2 teaspoons peppermint extract
For the Chocolate Topping
- 10 ounces bittersweet chocolate (60-70% cacao)
Making the Peppermint Filling (30 minutes + 10 minutes chilling)
- Sift the icing sugar into the bowl of a stand mixer. Add the corn syrup, water, lard and 3/4 teaspoon of peppermint extract. Stir on low to combine, then beat on medium speed until a dough has formed, scraping the sides as necessary.
- Gradually add more peppermint extract to taste. Make sure it has a refreshingly strong mint flavor.
- Turn the dough onto a work surface dusted with sifted icing sugar. Knead until smooth.
- Roll out the dough to about 1/4 inch thick and cut out as many 1 inch rounds as you can, re-rolling the scraps.
- Place the peppermint rounds on a small, parchment-lined cookie sheet and chill in the freezer for 10 minutes or until needed.
Tempering the Chocolate (30 minutes)
- Place about 6.5 ounces of chocolate in a stainless steel mixing bowl and set the bowl over a saucepan of gently simmering water, being careful to keep the steam away from the chocolate. Stir the chocolate constantly with a rubber spatula until it’s fully melted, keeping an accurate candy thermometer in it to measure its temperature. Be careful not to let it get hotter than 120 F.
- Once the chocolate has fully melted, remove the bowl from the heat and gradually stir in the remaining chocolate, allowing each addition to melt before adding more. If the chocolate isn’t melting easily, set it over the simmering water and stir in 5 to 10-second intervals to warm it up again. Don’t let it heat over 120 F.
- Let the fully melted chocolate cool to about 82 F, stirring constantly.
- Put it back on the heat and warm it up to 88-91 F, stirring continuously. Do not let the chocolate go above 91 F. Immediately remove it from the heat and let it cool to 84 F, stirring frequently.
- Check the chocolate by putting a smudge of it on a piece of parchment. The chocolate should set within a few minutes without any white streaks or patches (blooming). If it has bloomed, restart the tempering process to eliminate the bloom.
Dipping the Patties (35 minutes + 1 hour hardening)
- Line a large cookie sheet with parchment paper or a silicone baking mat.
- Lay a chilled peppermint patty on a fork and dip into the tempered chocolate, using the spatula to spread chocolate on the top and sides if needed. Scrape the bottom of the fork on the edge of the bowl to remove extra chocolate from the base, then use a butter knife to slide the patty off the fork and onto the prepared cookie sheet. Repeat with the remaining patties.
- If the chocolate begins to harden too much, put it back over the simmering water in 5 to 10-second intervals, stirring continuously, until the chocolate reaches 84-88 degrees.
- Let the chocolate set until firm in a cool, but not cold place, about 1 hour. See recipe notes for why you should not put them in the fridge.
- You can use chocolate chips or chopped chocolate from a bar.
- Stir the chocolate occasionally while you’re dipping the patties in the chocolate.
- Storing the patties in the fridge may cause the chocolate to bloom, or turn white in places. It will also dull the finish of the tempered chocolate.