This is what we’re talking about. Candy! Yummy candy that isn’t…well, isn’t as bad for you as that candy you get at the store. We bet you didn’t know you could make this candy at home for pennies – and minus the High Fructose Corn Syrup that is in everything (because it’s so cheap) and so bad for you (because it makes you fatter). You don’t have to meet a profit margin when you’re at home, so you can make your candy with real food products. You can make it fun! We whipped up the filling for these Mint Patties in minutes, watched a movie we’d been dying to see, and then finished them up before bedtime. Fabulous bedtime snack!
They don’t have to be refrigerated. They can just hang around the kitchen on a plate until they’ve disappeared. This will probably take less than 24 hours. If you want to make them for a party, you can whip up a few batches of the mint filling and leave it in the freezer for a week or two. Then finish them up the night before. Not only are they incredibly tasty and better for you than commercial products, they’re impressively cute!
Peppermint Patties
2 ¼ C Powdered Sugar
2 T Cream
2 t Peppermint Extract
2 T Butter
The cardboard tube from a roll of paper towels
Plastic Wrap (i.e., Saran Wrap)
Chocolate for dipping (Milk chocolate works great but we preferred the Dark Chocolate by Guittard)
Filling
Using a paddle on your mixer, mix all ingredients except the chocolate. The mixture will be heavy and not sticky. Take the filling out of the mixing bowl and knead it into a long tube shape. Place it on plastic wrap and wrap it; taking care to ensure the ends are secured.
Cut the paper towel tube lengthwise and place the filling inside. Secure the cardboard tubing around the filling and secure it with tape. (Check out the picture at the end of this recipe; we know this step is difficult to imagine.) Let it chill in the refrigerator for at least 45 minutes before dipping.
Chocolate
During this time you can temper your dipping chocolate. (You can purchase the perfect chocolate at a reasonable price here.)
Dipping
Remove the chilled filling from its cardboard cocoon and slice it into about 36 pieces. Using a fork, place a peppermint wafer in your chocolate, flip it, flip it back over, and flip it once more (so each side is in the chocolate twice). If your patties start to soften, put them back in the fridge for a few minutes. Move your patty to parchment or waxed paper to set.
They don’t have to be refrigerated. They can just hang around the kitchen on a plate until they’ve disappeared. This will probably take less than 24 hours. If you want to make them for a party, you can whip up a few batches of the mint filling and leave it in the freezer for a week or two. Then finish them up the night before. Not only are they incredibly tasty and better for you than commercial products, they’re impressively cute!
Peppermint Patties
2 ¼ C Powdered Sugar
2 T Cream
2 t Peppermint Extract
2 T Butter
The cardboard tube from a roll of paper towels
Plastic Wrap (i.e., Saran Wrap)
Chocolate for dipping (Milk chocolate works great but we preferred the Dark Chocolate by Guittard)
Filling
Using a paddle on your mixer, mix all ingredients except the chocolate. The mixture will be heavy and not sticky. Take the filling out of the mixing bowl and knead it into a long tube shape. Place it on plastic wrap and wrap it; taking care to ensure the ends are secured.
Cut the paper towel tube lengthwise and place the filling inside. Secure the cardboard tubing around the filling and secure it with tape. (Check out the picture at the end of this recipe; we know this step is difficult to imagine.) Let it chill in the refrigerator for at least 45 minutes before dipping.
Chocolate
During this time you can temper your dipping chocolate. (You can purchase the perfect chocolate at a reasonable price here.)
Dipping
Remove the chilled filling from its cardboard cocoon and slice it into about 36 pieces. Using a fork, place a peppermint wafer in your chocolate, flip it, flip it back over, and flip it once more (so each side is in the chocolate twice). If your patties start to soften, put them back in the fridge for a few minutes. Move your patty to parchment or waxed paper to set.
Demonstrating how to secure the wrapped filling inside of the paper towel tube to keep it from going flat on the bottom.
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