Mama and I have always been suckers for peppermint patties...and thinking as we paid $.79 for one, "it can't be *that* hard to make these, we should do it ourselves". Now after years of saying that, we have finally gotten around to it! And they are relatively easy to make-- only taking about the same amount of time it takes to make a batch of cookies, start to finish.
So if you are interested in making these for yourself or as gifts, I hope this will get you started!
{We googled to find our recipe and ended up using one from www.cdkitchen.com. There are many, many recipes out there so if you aren't happy with this one, start googling:)}
Ingredients:
1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 (16-oz.) bag semi-sweet chocolate chips
Directions:
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. 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.
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. 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.
***notes: I made mine only about an inch and a half in diameter-- it turned out to be a better serving size and it made much more from one batch.
If you don't have Cornstarch, you can substitute Arrowroot powder. I also found myself powdering the countertop often, as I kneaded and then rolled the mixture, to keep it from sticking.
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