PEPPERMINT PATTIES
My family loves these refreshing candies. At Christmastime, I like to add a few drops of green food coloring to the mixture before shaping and dipping them in chocolate. -Mary Ester Holloway, Bowerston, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 12 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat confectioners' sugar, milk, butter and extract until smooth. Shape into 1/2-in. balls and flatten into patties. Freeze 30 minutes. , In a microwave, melt half of candy coating at a time; dip patties into chocolate. Let excess drip off. Place on waxed paper-lined baking sheets until set. Store in airtight containers.
Nutrition Facts : Calories 186 calories, Fat 7g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 18mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 0 fiber), Protein 1g protein.
PERFECT PEPPERMINT PATTIES
Calling for just a few ingredients, this is one candy that's simple to prepare. I make lots of different candy at Christmas to give as gifts. It's time consuming, but worth it to see the delight it brings to people. -Joanne Adams, Bath, Maine
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 7mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT PATTIES
I have made these every year as one of many Christmas treats. My family really loves them, it wouldn't be Christmas without them! When you dip, tap the fork on the edge of the pan to shake off excess. Slide the patty onto waxed paper -- you can use the fork to make a little swirl on the top to make it pretty.
Provided by PATTY STOCKTON
Categories Desserts Candy Recipes Mints
Time 2h55m
Yield 28
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
- In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.9 g, Cholesterol 2.8 mg, Fat 6.5 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 12.6 mg, Sugar 31.1 g
PEPPERMINT PATTIES
Provided by Food Network
Time 20m
Yield About 8 dozen
Number Of Ingredients 5
Steps:
- LINE baking sheets with wax paper.
- COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Add 6 cups powdered sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with powdered sugar.
- KNEAD lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten each ball into a 1 1/2-inch patty.
- LET dry 1 hour or longer; turn over and let dry at least 1 hour. With fork, dip each patty into warm candy coating (draw fork lightly across rim of pan to remove excess coating). Invert onto wax-paper-lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.
- *Also called confectioners' or summer coating.
HOMEMADE "YORK" STYLE PEPPERMINT PATTIES
Make and share this Homemade "york" Style Peppermint Patties recipe from Food.com.
Provided by GingerlyJ
Categories Candy
Time 2h
Yield 20 patties, 20 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl beat the egg white with the lemon juice until it starts to foam, add the peppermint, sift in the icing sugar and combine. Once the mixture gets tough, bring together with your hands and need it a little on a surface dusted with icing sugar. You can roll out the dough and cut little rounds with a cookie cutter or you can shape by hand by rolling into a little ball placing it on a lined and dusted tray and pressing down with a fork and leave them to dry out (about 2-5hrs).
- In a double broiler melt the chopped up chocolate. Dunk and cover each patty in the chocolate and let set on a lined baking sheet to dry.
Nutrition Facts : Calories 300.4, Fat 5.2, SaturatedFat 3.2, Sodium 6.4, Carbohydrate 66.9, Fiber 1.7, Sugar 62.7, Protein 1.5
PERFECT PEPPERMINT PATTIES
These are wonderful to serve at the very end of an elegant dinner, or just for noshing when you are in the mood for a breath of fresh air!
Provided by Mirj2338
Categories Candy
Time 53m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- In a bowl, combine first four ingredients.
- Add milk and mix well.
- Roll into 1-inch balls and place on a waxed paper-lined cookie sheet.
- Chill for 20 minutes.
- Flatten with a glass to 1/4".
- Chill for 30 minutes.
- In a double boiler or microwave-safe bowl, melt chocolate chips and shortening.
- Dip patties and place on waxed paper to harden.
Nutrition Facts : Calories 1065.4, Fat 45.8, SaturatedFat 26.6, Cholesterol 9.7, Sodium 50.4, Carbohydrate 179.2, Fiber 8, Sugar 163.3, Protein 6.6
PEPPERMINT PATTIES
Categories Candy Food Processor Chocolate Christmas Vegetarian Halloween Mint Winter Edible Gift Candy Thermometer Gourmet
Yield Makes about 36 peppermint patties
Number Of Ingredients 6
Steps:
- Sift confectioners' sugar into bowl of a standing electric mixer or a large bowl. In a small bowl stir together water, corn syrup, lemon juice, and extract and add to sugar. With a standing or hand-held electric mixer beat together sugar mixture until combined.
- On a work surface knead mixture into a ball (mixture will be very stiff). With a rolling pin, applying pressure, roll out mixture between sheets of wax paper into a 9-inch round (about 1/4 inch thick). Remove top sheet of wax paper from round and replace it loosely. Flip over wax paper-enclosed round and remove and discard sheet of wax paper now on top (this process prevents round from sticking to wax paper). Let round stand at room temperature until edges are firm, about 4 hours. Round may be made 1 week ahead and chilled on a tray, both tray and round wrapped together in plastic wrap. Bring round to room temperature before proceeding with recipe.
- Oil a large baking sheet and line with wax paper. With a 1 1/4-inch cutter cut out patties from round, transferring them as cut to baking sheet.
- Temper chocolate . (Alternatively, chop chocolate and, in a double boiler or a small metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth.)
- Balance 1 patty on a fork (do not spear) and submerge in chocolate (if necessary, spoon chocolate over patty to evenly coat). Holding patty on fork over chocolate, shake off any excess chocolate from patty and return patty to baking sheet. Submerge and coat remaining patties in same manner. Chill peppermint patties on baking sheet, uncovered, until firm, about 1 hour. Peppermint patties keep, layered between sheets of wax paper in an airtight container and chilled, 1 month.
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HOMEMADE PEPPERMINT PATTIES HALLOWEEN HACK - ALTON …
From altonbrown.com
4.6/5 (44)Category SweetsServings 36Estimated Reading Time 5 mins
- Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan or large skillet. Add 1 inch of water, place over medium-high heat, and bring to a bare simmer, about 190°F. (Yes, there's a towel in the pan...it's okay.)
- Combine 30 grams (about 1/4 cup) of the confectioners’ sugar with the egg white in the bowl of your stand mixer, then park the bowl on the towel in the water. Tilt the bowl as needed so the egg mixture is in contact in the water. (Some mixers have an added piece of metal at the bottom that necessitates this.) Reduce the heat to medium and stir often with a rubber spatula until the egg mixture is smooth, foamy, and hits 160°F, 7 to 10 minutes. Remove from the water and transfer bowl to the mixer. Kill the heat under the sauté pan but leave it on the stove; you’ll use it later.
- Add the corn syrup and mint oil to the egg mixture. Using the paddle attachment, beat on medium-high until combined, about 30 seconds, scraping down the bowl as needed. Reduce the speed to low, add one-quarter of the confectioners’ sugar, and beat until combined, 30 to 45 seconds. Continue to add the sugar in this manner until it’s all incorporated, then continue beating until the mixture forms a dough, about 1 minute. Remove the paddle attachment and knead a few times with your hands to smooth out the dough and form it into a ball. If the dough does not form a ball, add 1/2 teaspoon of water, return the bowl to the mixer, and beat with the paddle until smooth.
- Lightly dust the counter and a rolling pin with the cornstarch. Transfer the dough to the counter and roll into a rectangle about 1/4-inch thick. Use a 2-inch ring cutter to stamp out 25 to 30 rounds of dough. Place the rounds on a parchment-lined half sheet pan, then re-roll and stamp out the scraps. You should have about 3 dozen rounds of dough. If there is a lot of excess cornstarch remaining on the dough, brush it off using a pastry brush.
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