Mint Patties Recipes
PEPPERMINT PATTIES
These are amazing! Better than York's because the chocolate is so much thicker. The yield is a guess as the recipe is from a friend who made them at Christmas and gave them as gifts. Fortunately, I was one of the recipients. This recipe has been updated to add more details after questions from reviewers. Cooking time is really drying time for the centers.
Provided by Marg CaymanDesigns
Categories Candy
Time 4h45m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Combine the sweetened condensed milk and peppermint extract.
- Slowly add the powdered sugar and beat.
- Knead on a surface sprinkled with more sugar until dough is stiff.
- (The stiffer the better when it come to the dipping part!) Add more sugar while kneading if the dough is sticky.
- Roll 1/4 inch thick.
- Cut into approximately 1 1/4 to 1 1/2 inch circles. If they are much bigger than that they fall apart when you dip them.
- My girlfriend said she uses a screw-off wine bottle cap!
- Let the cut patties dry for at least 2 hours on *each* side. They need to be really dry.
- Melt chocolate & shortening it a double boiler; stirring constantly until smooth. Using 1 Tbls of shortening for every 6 oz. of chocolate. Keep chocolate hot for dipping.
- Dip patties in melted chocolate. The method my friend has found to work best: she places them on a long 3-tined fork, puts them in the chocolate (it should be no more than 1 1/2 inches deep), flips them over to coat the other side, lifts them out again with the fork underneath the patty, shakes the fork to shake off the excess chocolate & then places the patty on waxed paper to harden.
Nutrition Facts : Calories 326.5, Fat 12.1, SaturatedFat 6.5, Cholesterol 5.6, Sodium 24.8, Carbohydrate 57.1, Fiber 1.7, Sugar 53.9, Protein 2.5
PARTY MINT PATTIES
These easy-to-make mint candies are perfect for any occasion throughout the year. Simply tint the dough the appropriate color. Friends and family will gobble these up in a jiffy! -Mrs. William Yoder, Bloomfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine butter and corn syrup. Add 2 cups confectioners' sugar and extract; beat well. Stir in 1 cup confectioners' sugar. Turn onto a work surface sprinkled with remaining confectioners' sugar; knead until sugar is absorbed and mixture is smooth., Divide into three portions. Tint one portion pink and one yellow; leave remaining portion white. Shape into 3/4-in. balls; roll in sugar. Flatten with a fork. Let stand, uncovered, at room temperature for 1 day. Store in an airtight container.
Nutrition Facts : Calories 75 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 13mg sodium, Carbohydrate 17g carbohydrate (15g 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
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.
MINT PATTIES
The mixture for the mint centers is simple for making mints.
Provided by THERESA NEWBURN
Categories Desserts Candy Recipes Mints
Time 1h30m
Yield 48
Number Of Ingredients 4
Steps:
- In a medium bowl, cream together confectioners' sugar and margarine. Blend in corn syrup and peppermint oil. Adjust peppermint oil to taste. Chill 30 to 60 minutes, until firm enough to form into patties.
- Shape into balls or patties and chill again for 30 minutes more. Eat as is or dip in melted chocolate and chill again before serving.
Nutrition Facts : Calories 71.1 calories, Carbohydrate 9.7 g, Fat 3.7 g, SaturatedFat 0.7 g, Sodium 44.7 mg, Sugar 9 g
MINI MINT PATTIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 32 mini mint patties, depending on the size
Number Of Ingredients 5
Steps:
- Place the fondant in a saucepan placed over medium heat. Warm the fondant with a few drops of water so the fondant will become soft, like the consistency of royal icing. Insert a candy thermometer and heat to 140 degrees F. Stir in a few drops of mint extract, to taste. Stir in a drop or 2 of green food color, to your taste for color. Place the fondant in a cornet and use a scissors to cut off the tip. Pipe the fondant in small rounds onto a parchment paper lined baking pan. Let the candies cool until they are hard, about 30 minutes.
- Use a chocolate dipping fork to dip each candy in the tempered dark chocolate. Place back on a parchment lined baking sheet. When cool, the candies are ready to eat. The invertose will cause the fondant consistency to change over time. The inside will become the consistency of honey.
- SOURCES:
- Invertose
- Chocolate melter: demarle
HOMEMADE PEPPERMINT PATTIES RECIPE
Homemade Peppermint Patties are better than any other peppermint patty I have ever tasted. It's the perfect amount of chocolate and mint. You will love these.
Provided by Camille Beckstrand
Categories Dessert
Time 2h
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine sweetened condensed milk and peppermint extract.
- Beat in the powdered sugar just a little at a time, until a stiff dough starts to form and the dough isn't sticky.
- Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature for about two hours (I turned flipped mine over after about 1 hours to make sure they were evenly set on both sides).
- In a medium saucepan over low heat, melt chocolate with shortening, stirring often (you could also melt the chocolate in the microwave- just do whatever you are comfortable with!).
- Remove chocolate 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. Place in the fridge so let them set-up even faster (I actually prefer to eat them straight out of the fridge).
Nutrition Facts : Calories 243 kcal, Carbohydrate 37 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 5 mg, Sodium 15 mg, Fiber 2 g, Sugar 33 g, ServingSize 1 serving
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