YORK PEPPERMINT PATTIES
Gloria is a wonder candy maker. She doesn't have a computer and gave me this special recipe to post on 'Zaar for her.
Provided by Aroostook
Categories Candy
Time 35m
Yield 20 peppermint patties
Number Of Ingredients 6
Steps:
- In a medium bow, beat the egg white until it is stiff and forms peaks.
- (Don't use a plastic bowl for this.) Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
- Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
- Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
- Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches.
- Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
- Melt the chocolate chips in a microwave set on high for 2 minutes.
- Stir halfway through the heating time.
- Melt thoroughly, but do not overheat.
- Melting the chocolate chips can also be done using a double-boiler over low heat.
- Drop each patty into the chocolate and coat completely.
- Using 2 forks, one in each hand, lift the coated patty from the chocolate.
- Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
- Chill the peppermint patties until firm, about 30 minutes.
Nutrition Facts : Calories 219.2, Fat 6.8, SaturatedFat 4, Sodium 9, Carbohydrate 42.6, Fiber 1.3, Sugar 37.4, Protein 1.1
HOMEMADE PEPPERMINT PATTIES
Cool and creamy, Homemade Peppermint Patties are so easy to make and can be customized to fit any holiday or event.
Provided by Jessica Formicola
Categories Dessert
Time 1h20m
Number Of Ingredients 5
Steps:
- In a medium mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, blend together the sweetened condensed milk, peppermint extract and powdered sugar. Add food coloring at this step if you desire a color. Mix at a medium speed for 2-3 minutes or until mixture is smooth with no lumps. Dough will be stiff and form patties, but not dry and crumbly.
- Line a large rimmed baking sheet with wax pr parchment paper. Roll dough into approximately 28 1-inch balls. Flatten each with the palm of your hand to make the filling for patties. Allow to dry at room temperature for at least 2 hours, flipping once.
- Right before melting the chocolate place in the refrigerator or freezer for 15-20 minutes.
- Melt chocolate in double boiler. Dip patties into chocolate, tapping on the side to get excess off. Place onto a parchment paper lined baking sheet to cool. If you desire sprinkles, add now. Place in the refrigerator for an additional 30 minutes to set.
- If you tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 130 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 12 mg, Sugar 22 g, ServingSize 1 serving
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
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 PATTY BROWNIES
Brownies with York Peppermint Patties in them.
Provided by Pam
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well.
- Reserve 2 cups of batter, set aside
- Grease 13x9x2 inch pan. Spread remaining batter in prepared pan. Arrange peppermint patties in a single layer over batter about 1/2 inch apart.
- Spread reserved 2 cups batter over patties. Bake 350 degrees F (175 degrees C) for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Enjoy!!!
Nutrition Facts : Calories 652.9 calories, Carbohydrate 97.7 g, Cholesterol 77.8 mg, Fat 28.1 g, Fiber 3.6 g, Protein 7.2 g, SaturatedFat 6.6 g, Sodium 536.6 mg, Sugar 50.7 g
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.
CREAMY PEPPERMINT PATTIES
These smooth chocolate candies fill the bill for folks who like a little sweetness after a meal but don't want a full serving of rich dessert. -Donna Gonda, North Canton, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 8 dozen.
Number Of Ingredients 6
Steps:
- Beat cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well., Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties 1-1/2-1-3/4 in. in diameter. Cover and refrigerate until chilled, about 1 hour., In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator.
Nutrition Facts : Calories 82 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 10mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
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DIY: HOMEMADE YORK PEPPERMINT PATTIES RECIPE
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- Using an electric mixer on low speed, beat together the powdered sugar, evaporated milk, corn syrup, coconut oil and peppermint extract until a soft dough forms. Divide the dough in two and form into disks, then wrap in plastic wrap and refrigerate for at least 30 minutes.
- Line a baking sheet with parchment paper; set aside. Sprinkle a clean work surface with powdered sugar, place one of the disks on the surface, sprinkle the top with powdered sugar, and roll out to a ¼-inch thickness. Using a 1⅞-inch round cookie cutter, cut out circles and place on the prepared baking sheet. Gather scraps and re-roll and cut additional circles until no more dough remains. Repeat with the second disk of dough. Place the baking sheet in the freezer until the rounds are firm, at least 30 minutes or overnight.
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