Tag Archives: peppermint extract

Day 8 of Bakers Dozen: Peppermint Patties

Peppermint patties. People either love them or are indifferent to them. I’m in the latter category but my dear hubby has always loved them. He said he used to get them in his stocking at Christmas time. Mint has never been my favorite treat. I’m not one of those girls who’s favorite ice cream is “Mint Chocolate Chip” (it’s coffee, in case you were wondering) and Thin Mints from Girl Scouts were by far my least favorite (I’ll take a box of Tagalongs, please).

All that changes when something is fresh and homemade. I loved these peppermint patties. My husband loved them. My mom devoured them. And, they were easier to make than I expected. I thought I’d be pulling my hair out, but they weren’t hard at all to make. Time consuming, but not hard. And so worth it. Hubby did most of the chocolate dipping. He did a great job, don’t you think? It’s good to have a partner in crime in the kitchen!

This is my second batch. The first batch tasted great, but turned out less than photogenic. The second time around I froze the patties for several hours. It is much easier to dip if they are ice cold. I also added cocoa butter to make the chocolate mixture thinner which made for easier dipping. If you don’t have cocoa butter, you can try a tiny bit of vegetable oil. Or just skip it, but it will be thick and harder to dip.

Right now King Arthur Flour has $3 ground shipping so it is a great time to buy those hard to find items like cocoa butter (which will last for years!), black cocoa, and fiori di Sicilia. And don’t forget the sourdough starter! Merry Christmas to you, right?

Peppermint Patties

adapted from What Megan’s Making

Yield: 3 to 4 dozen

Difficulty: Easy to Medium

Prep time: About 1 hour, plus freezing time.

  • 2 1/4 cups powdered sugar
  • 1 1/2 TB light corn syrup
  • 1 1/2 TB water, plus more for spritzing if needed
  • 1/2 tsp pure peppermint extract
  • 1 TB shortening (preferably organic!)
  • confectioner’s sugar, for kneading and rolling – I used about 2 TB
  • 13 ounces 70%-cacao bittersweet chocolate, coarsely chopped
  • 1 TB cocoa butter, plus more if needed

1. Mix together the powdered sugar, corn syrup, water, peppermint extract, and shortening in a mixer. It will take a while to come together and will still only be crumbly. If it is very dry where you are, spritz lightly with a little extra water. Once you start seeing large pieces come together, it is ready. You should be able to form a ball and hold its shape.

2. Move mixture to workspace and knead lightly until smooth. You may need to spritz lightly with water. The first time I made these it was more humid out and the dough was easier to work with. It is a little more challenging when it is dry outside. Wrap in plastic and freeze for 15 minutes.

3. Roll dough until 1/8″ (or larger if you like thick patties). Dust with confectioners sugar as needed but try not to go overboard. It will make your dough dry. Return to freezer if dough becomes difficult to work with.

4. Cut into circles. I used a 1 1/2″ cookie cutter. You can use whatever you have. Even a shot glass would work. Place patties on a sheet pan. Re-roll scraps and cut again. Freeze patties for several hours or overnight.

5. When ready for dipping, prepare a double boiler by placing a heat proof bowl over a pan of simmering (not boiling!) water. Make sure the bowl does not touch the water!

6. Melt 9 ounces, or about 3/4ths, of your chocolate until smooth. Remove from heat and add remaining chocolate. Stir until smooth. Return to heat and add your cocoa butter. Add more if chocolate is too thick. Turn heat off but keep chocolate over the water to keep warm.

7. Using a fork, dip the peppermint patty quickly into the chocolate, covering completely and then shaking excess off. Use a knife to scrape patty off of fork back onto the sheet pan. Repeat until all patties are complete.

8. Leave at room temperature uncovered until completely set. Once set, you can cover them, but they may get spots so you are best just leaving at room temperature, preferably in a candy bowl where everyone can enjoy!

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Day 6 of Baker’s Dozen: Candy Cane Bark.

Candy cane bark is everywhere these days, but, amazingly, I just had it for the first time last year. And of course, I love it. I love chocolate and I love candy canes. And this treat just screams “Happy Holidays!” don’t you think?

I know I’ve posted a lot of stuff that I’ve said is easy, and I promise all are, but this is one of the easier ones amongst the easy treats. You don’t even really need a recipe. Just melt some chocolate, add peppermint, add crushed candy canes and you are done! See, easy!

I accidentally made mine thinner than I had planned. Got a little carried away spreading out the chocolate. But, turns out, I like it better that way! It’s more delicate and more pleasant to eat than a thick chunk. I planned it that way…right…

This makes a pretty small amount, but is easy to double. Adjust the candy cane and peppermint extract to your liking.

 

Candy Cane Bark

Adapted loosely from King Arthur Flour

Yield: A couple of cups, depending on how thin your chocolate is

Difficulty: Easy!

Ingredients

  • 6 ounces chocolate, semi-sweet or dark (not chips)
  • 4 ounces white chocolate (not chips, preferably)
  • 2 to 3 candy canes, broken into pieces
  • 1/2 tsp peppermint extract

1. Chop both chocolates separately. Bring a pan of water to a simmer. Set up a double boiler: set a heat proof bowl over a pan of simmering water. Make sure the bowl does not touch the water. Line a half sheet pan with parchment or silpat and set aside.

2. Melt the semi-sweet or dark chocolate first. Spread onto sheet pan making chocolate as thin or thick as you desire. Set into refrigerator for about 5 minutes to help set. Don’t leave the chocolate in the refrigerator or it will make your chocolate spotty.

3. Meanwhile, melt your white chocolate. Add peppermint extract to white chocolate. Once chocolate is mostly set, spread white chocolate over the chocolate. If it isn’t set yet, you may have swirls, but it looks pretty, I think.

4. Spread candy cane over white chocolate before it sets and gently press candy into chocolate.

5. Let set at room temperature until firm. It was rainy when I made this, so it took awhile to set up. Don’t be surprised if it has to sit overnight. Once set, break into pieces and enjoy!

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