Homemade York Peppermint Patties
Dark chocolate shells surround a creamy, soft peppermint filling in these homemade York peppermint patties. A delicious copycat treat!
Servings: 24 candies
Equipment
- Round Cookie Cutter 3-Inch
Ingredients
- 7 Cups powdered sugar
- ½ Cup evaporated milk
- ⅓ Cup corn syrup
- 2 Teaspoons peppermint extract
- 3 Cups dark chocolate chips
Instructions
- In a large mixing bowl, slowly whisk together the powdered sugar, corn syrup, evaporated milk, and peppermint extract until a “dough” forms and starts to pull away from the sides of the bowl.
- Use your hands to work the mixture into a ball and coat it with a little extra powdered sugar to help keep it from sticking to the mixing bowl.
- Put the ball in the bowl and chill it in the fridge for 30 minutes.
- Use a rolling pin to roll the ball out a sheet about ¼-inch thick.
- Use a glass or biscuit cutter to cut out 3-inch circles and arrange them on a large baking sheet covered with parchment or wax paper.
- Chill the disks in the freezer for 30 minutes.
- After 25 minutes of the chilling time, melt your chocolate chips in a microwave-safe bowl. Start with 45 seconds at half power and then stir the chocolate.
- Continue with 45 second intervals at half power until the chocolate is completely melted.
- Use a fork to dip your peppermint patties in the melted chocolate and then return them to the baking sheet.
- Chill for an additional 30 minutes in the freezer before serving.
Notes
Stop it sticking: Coat the peppermint dough in powdered sugar so it doesn't stick to the bowl.
Firm them up: Make sure your peppermint patties are firm when you dip them. If they're too soft, they'll lose their shape when dipped in the melted chocolate. It's easier to dip in batches than try to reshape your patties after dipping them.
Dip quick: The peppermint patties are going to soften pretty fast when you take them out of the fridge, so you’ll need to work quickly when dipping them and might need to work in batches. If your patties get too soft, they'll be a pain to dip and will lose their shape.
Firm them up: Make sure your peppermint patties are firm when you dip them. If they're too soft, they'll lose their shape when dipped in the melted chocolate. It's easier to dip in batches than try to reshape your patties after dipping them.
Dip quick: The peppermint patties are going to soften pretty fast when you take them out of the fridge, so you’ll need to work quickly when dipping them and might need to work in batches. If your patties get too soft, they'll be a pain to dip and will lose their shape.
Nutrition
Calories: 279kcal | Carbohydrates: 52g | Protein: 2g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 33mg | Potassium: 160mg | Fiber: 1g | Sugar: 46g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 0.3mg
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