Looking for a beautiful, handmade gift idea for Christmas?
Homemade peppermint patties!
You haven’t had a peppermint patty until you have one that’s made by hand. These peppermint bites are relatively easy to make and very pretty, perfect for holiday gifting. Plus they actually taste like peppermint, a far cry from synthetic, aluminum-flavored York peppermint patties. This recipe comes from a pastry chef who once ran her own chocolate making business, teaches classes on handmade candy, and with whom I just finished editing a cookbook; the lady knows her patty.
Handmade Peppermint Patties
Makes 24 patties. Recipe adapted from Ashley Rodriguez.
- 2 cups confectioner’s sugar
- 1 1/2 tablespoons unsalted butter, softened
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons peppermint extract
- 1/2 vanilla bean, seeds only (optional, but so good)
- 2 tablespoons heavy cream
- 12 ounces good quality dark chocolate
- In the bowl of a stand mixer, combine confectioner’s sugar, butter, salt, peppermint extract, vanilla, and cream. Beat with a paddle attachment until mixture comes together. Turn mixer on high and beat until 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 dough is no longer sticky.
- Scrape candy paste out onto a long piece of cling wrap and form into a thin tube about 1 1/2-inch in diameter. Wrap well in cling wrap and refrigerate for at least 1 hour. Once candy is firm, use a large sharp knife to slice off rounds about 1/4-inch thick. Return to refrigerator.
- Melt chocolate in the microwave, stirring in 30-second increments to prevent overheating.
- Remove candy discs from refrigerator and dip into melted chocolate. With a fork, let excess chocolate drip back into the bowl and set dipped peppermint patty onto a piece of parchment or waxed paper. If patties get too soft to dip, chill briefly in the refrigerator until they’re firm again.
- Let patties set at room temperature, about 30 minutes. Store in an airtight container at room temperature or in the refrigerator for up to two weeks.