Homemade peppermint patties are a refreshing Christmas treat that’s easy to make and so fun to eat. Give these healthy candies away as teacher gifts or eat them all yourself. These peppermint patties can be made vegan and are just as good as the York ones!
- 2 1/4 cups icing sugar, sifted (270g)
- 1 1/2 tablespoons light corn syrup (31g)
- 1 1/2 tablespoons filtered water (22 ml)
- 1 tablespoon lard, at room temperature (13g)
- 1–1 1/2 teaspoons peppermint extract
- 10 ounces 60% cacao chocolate chips (283g)
Making the Peppermint Filling (30 min + 10 min chilling)
- Mix the filling. 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, making sure the filling has a refreshingly strong peppermint flavor.
- Roll and cut. Turn the dough onto a work surface dusted with sifted icing sugar and knead until smooth. Roll out the dough to about 1/4 inch thick and cut out as many 2 inch rounds as you can, re-rolling the scraps.
- Chill out. Place the peppermint rounds on a small, parchment-lined cookie sheet and chill in the freezer for 10 minutes, then set out at room temperature while you’re melting the chocolate.
Melting the Chocolate (10-30 min)
- If you don’t want to temper the chocolate, simply follow step 1 below, except melt all the chocolate at once, then proceed with dipping the peppermint patties. If you want to temper the chocolate, follow all the steps below.
- Melt the chocolate. Place two-thirds of the chocolate (about 6.5 ounces) 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 occasionally with a rubber spatula until it’s fully melted, about 110-115 F on a candy thermometer. Be careful not to let the chocolate get hotter than 120 F, or it may burn or not temper properly.
- Temper the chocolate. Once the chocolate has fully melted, remove the bowl from the heat and let it cool to 95-100 F, stirring frequently. 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.
Dipping the Patties (30 min + 1 hr)
- Prep. Line a large cookie sheet with parchment paper or a silicone baking mat.
- Dip. 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.
- Hardening chocolate? 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 is easy to use again. Don’t heat it above 88 degrees.
- Set. Let the peppermint patties set until firm in a cool place, about 1 hour. Do not refrigerate the patties if you used tempered chocolate, as this will dull the finish on the chocolate and cause it to bloom (turn white in patches or streaks).
- Enjoy. Store the patties on a plate covered with plastic wrap, in a cookie tin, or in an airtight container for up to 1 week at room temperature. Freeze for up to 1 month.
- The pleasure of a 5-star review for these homemade peppermint patties would be greatly appreciated.
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- Category: Candy
- Method: Dipped
- Cuisine: American
Keywords: peppermint patties ingredients, homemade peppermint patties