Place the peppermint patties on the prepared baking sheet and let them sit until fully hardened. A dipping fork works well, but if you don’t have one regular fork works as a dipping tool as well. Take one patty at a time out of the refrigerator and dip them into the melted chocolate. Then get another parchment lined baking sheet out for storing the completed candies. Stop microwaving when the chocolate is almost completely melted and stir it until it is smooth. Continue heating the chocolate in 30 second second increments, stirring after each time it is heated. Microwave the bowl for 30 seconds, then take it out and stir it. The oil thins out the chocolate a bit and makes it better for dipping. Put the chocolate you are melting in a microwave safe bowl and add 1 Tablespoon of shortening or coconut oil. Once all the dough is rolled and squished put the cookie sheet in the refrigerator while you melt the chocolate.ĭo not put the rounds in the freezer at this point! The freezer would get them too cold and make it difficult to get the chocolate to stick to the candy. Put each circle on a baking sheet covered with parchment paper or a silicone mat. This should make nice round minty centers, much rounder than if you just sliced the dough log. Take each slice and roll it into a small ball, then flatten the ball with the bottom of a drinking glass dipped in powdered sugar. If the dough is sticky coat your working surface with powdered sugar, not flour. Once the dough has chilled take it out and slice it into pieces about 1/2 an inch thick. Roll it up inside the parchment paper and put it in the freezer for 20 minutes or in the refrigerator overnight. Chill and Shapeĭump the dough out onto parchment paper or wax paper and roll it into a log that is about 2 inches around. Then gradually add the remaining sugar to the peppermint mixture until is is stiff. Once all the cream is added stir in the peppermint extract and vanilla extract and mix again. Then gradually add the cream, 1 Tablespoon at a time, beating after each addition. In the bowl of a stand mixer combine the softened butter with 2 cups of the powdered sugar and beat it until it is well mixed. You can also use baking chocolate or melting chocolate wafers for making the coating. I like Ghirardelli or Guittard best for melting and coating candy. Whatever kind of chocolate chips you prefer make sure you buy high quality chocolate. However if you don’t care about mimicking York Peppermint Patties you can use milk chocolate or semi sweet chocolate for the coating. If you want your candy to taste like York Peppermint Patties use dark chocolate for the coating. One of the most important ingredients are the chocolate chips that are used to coat the candies. You can also use food grade essential oils if you prefer and have some on hand. To give the peppermint its minty flavor I used peppermint extract. Using fresh butter and cream gives the candy a fresh flavor that can’t be matched by a store bought peppermint patty! The creamy mint center is made by combining butter and heavy cream with powdered sugar. This is a relatively simple, old fashioned recipe which doesn’t use corn syrup or sweetened condensed milk, as many other recipes do.
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