HOMEMADE PEPPERMINT PATTIES
Number Of Ingredients 6
Steps:
- Using a mixer, blend 1 cup powdered sugar with corn syrup, water, peppermint extract and shortening. once completely blended, add in remaining powdered sugar, 1/2 cup at a time. (If dough is too stiff to use mixer, you can knead remaining sugar in by hand.)
- Divide dough into 1 inch balls (or 1/2 inch balls for small mints) using your hands, pat dough into 1/4 to 1/2 inch thick discs. place on a wax paper lined tray and place in freezer for 4 hours.
- When ready to coat in chocolate, follow package directions for melting chocolate, I use a mini crock pot.
- Line a second tray with wax paper. Remove mint discs from freezer. Dip bottom side on disc in melted chocolate then place on a fork and using a spoon, pour chocolate over top of mint to cover. Tap off excess chocolate then place on new wax paper covered tray for chocolate to set. Repeat with remaining mint discs.
- Store in a airtight container for up to 2 weeks.
CHOCOLATE-COVERED PEPPERMINT CANDIES
These chocolate-covered peppermint candies are a family holiday tradition, and a variation on a popular southern candy recipe.
Provided by Atta Girl Amy
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Combine powdered sugar, sweetened condensed milk, butter, salt and vanilla in a large bowl and blend thick and combined. Gently mix in 1 ½ cups of crushed peppermint candy until fully incorporated.
- Roll filling into ¾-inch round balls. Place on a baking sheet lined with parchment paper and chill or freeze for at least 30 minutes.
- When you're ready to dip the candies, melt 12 ounces of semisweet chocolate in a double boiler over low heat or in a microwave. If using a microwave, heat chocolate for 30 seconds at 50 percent power, then stir. Continue microwaving in 15-second increments at 50 percent power until the chocolate is completely melted.
- Be careful not to overheat the chocolate or it will seize and clump, and you'll be unable to use it for dipping. If necessary, thin the chocolate with vegetable oil, a teaspoon at a time, until it's a good dipping consistency.
- Working in small batches, dip chilled candies in chocolate. The best way to do this is to lay a candy on the tines of a fork. Lower the fork into the warm chocolate, until the candy is submerged. Then, raise the fork, allowing the extra chocolate to drip through the tines. Tap the fork on the edge of the dipping bowl to remove any excess chocolate. Then gently slide the dipped candy onto baking sheet lined with parchment.
- Before the chocolate has time to cool and set, sprinkle candies with remaining peppermint pieces.
Nutrition Facts : Calories 189 kcal, Carbohydrate 29 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 54 mg, Sugar 26 g, ServingSize 1 serving
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
CHOCOLATE PEPPERMINT COOKIES
If anything can get you in the Christmas spirit, these minty chocolate chip cookies can. A sprinkle of peppermint candy adds an extra-festive touch. They're excellent for dunking. -Delia True, Forest Ranch, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and crushed candy. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Sprinkle with additional candy if desired. , Bake at 350° for 9-10 minutes or until cookies spring back when lightly touched. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
MILK CHOCOLATE PEPPERMINT BARK
This peppermint bark has a delicious milk chocolate layer on the bottom with white chocolate and bits of candy canes on top.
Provided by caityb19
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 2h
Yield 50
Number Of Ingredients 4
Steps:
- Line a 12x18 inch jelly roll pan with aluminum foil.
- Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
- Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 20.2 g, Cholesterol 7.4 mg, Fat 9.3 g, Protein 1.9 g, SaturatedFat 5.6 g, Sodium 38.8 mg, Sugar 17.7 g
CHOCOLATE-COVERED CHERRIES
Not only is this my family's favorite festive dessert, but it makes a delicious holiday present, too. Best of all, you can (and should) prepare these ahead. The candy gets better as it's stored, with the centers becoming even juicier. -Linda Hammerich, Bonanza, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. , Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. , In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.
Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.
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