|Title:||Peppermint Patties *****|
2 1/4 c powdered sugar
2 T softened butter
2 t peppermint extract
2 T cream
12 oz. Melting Chocolate Wafers
|Directions:||1) In a mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream. Beat them with a paddle attachment until the mixture comes together.
2) Turn the mixer speed higher and beat until the candy comes together and is light and creamy. When you touch it, it should be soft but not at all sticky. If it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until it’s no longer sticky. It should be very stiff, like Play-Doh.
3) Scrape the candy paste out onto a long piece of cling wrap, and form it into a thin tube, about 1 1/2 inch in diameter. Wrap it well in cling wrap and twist the ends so that it stays in place. This step is optional, but it’s a nice trick I’ve learned. To keep your candy round on the bottom, cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator.
4) Chill the candy until it is very firm, about 45 minutes. Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. You should get about 36 candies from this recipe.
5) Melt the Melting Chocolate Wafers in the microwave. Melt in 30-second increments, stirring after every 30 seconds to prevent overheating.
Use a fork or dipping tools to dip a patty completely into the melted coating. Let the excess coating drip back into the bowl. Set the dipped peppermint patty onto a piece of parchment or waxed paper, and repeat the dipping process with the remaining peppermint patties. If they get too soft to dip, chill them briefly in the refrigerator until they’re firm again. Let the patties set at room temperature. If desired, you can trim any uneven edges or “feet” from your candies once they’ve set. Store your homemade peppermint patties in an airtight container at room temperature for up to two weeks.