It’s that time of year again!! Christmas baking time… although this particular recipe doesn’t involve any baking at all. I was quite surprised how easy these were to make and how fantastic they look/taste. My family says to warn that they are quite sweet but are also better than York Peppermint Patties. I think they are the right amount of sweetness and wouldn’t hesitate to make this recipe again.
Makes about 20.
2 1/2 cups confectioners sugar
1 1/2 tablespoons light corn syrup
2 tablespoons water
1 teaspoon peppermint extract
1 tablespoon vegetable shortening
8 ounces (1 1/3 cup chips) 70% cacao bittersweet chocolate, chopped
1/4 cup confectioners sugar
In the bowl of an electric mixer beat, on low speed, 2 1/2 cups of confectioners sugar together with corn syrup, water, peppermint extract and vegetable shortening until just combined. The mixture will be very crumbly. Dust a work surface with remaining 1/4 cup of confectioners sugar. Empty contents of bowl onto work surface and knead until smooth (this will take a few minutes). Shape dough into a log, about 2 inches by 8 inches long. Wrap tightly in parchment paper and freeze until very firm, about 20 minutes.
Remove dough and slice into rounds using a sharp knife. Place rounds onto a parchment lined cookie sheet and freeze again until firm, for at least 15 minutes.
While dough is chilling, melt chocolate in a microwave safe bowl in 30 second intervals. Cool slightly. Chocolate should be warm but not so hot that you cannot put your finger into it.
Cover another baking sheet with parchment paper. Remove patties from freezer one at a time and submerge into melted chocolate (we just used our hands). Coat quickly and allow excess chocolate to drip off. Place on parchment paper lined pan. Repeat, covering all patties with chocolate and candy.
Let patties stand until chocolate is set, about 1 hour. Store in fridge, between wax paper in an airtight container. Bring to room temperature before serving.