Sure, you could go to any local drug store and buy a bag of York Peppermint Patties but wouldn’t you rather just make them at home? Well, I know I would! This is such a great project to do with your kids and you get to control the amount of peppermint that goes in. You can use milk chocolate, dark chocolate, white chocolate or even dye your chocolate fun colors then dip the peppermint dough. The options are seriously endless and what you end up with is a perfect bite of minty creamy candy with a silky chocolate coating. And for those of you (myself included) that don’t eat dairy after a meat meal, you can make your homemade peppermint patties with non-dairy chocolate and enjoy them any time you want! I especially love my candy right out of the freezer.
Homemade York Peppermint Patties
adapted from erincooks.com, makes 4 dozen
1 egg white
5 cups powdered sugar
1/3 cup light corn syrup
1 teaspoon peppermint extract (use 1/2 tsp for a mild peppermint flavor)
1/2 cup cornstarch, for dusting
3 cups semisweet dark chocolate chips
Before making the peppermint patties, I first pasteurized the egg white. You don’t have to take this step with your egg white if you aren’t worried about eating raw eggs. I brought a small pot of water to a simmer then placed my mixing bowl on top. I whisked the egg white over the simmering water for 2-3 minutes, until was warm to the touch but not scrambled. Technically, the egg should be higher than 160 degrees F, if you have a thermometer to check. I moved the bowl to my stand mixer and beat the egg white in a stand mixer until frothy but not stiff. I slowly added 4 cups of powdered sugar on medium speed. I scraped down the sides of the bowl as I added the powdered sugar. The mixture should be crumbly.
I added the corn syrup and peppermint extract and stirred the mixture with a wooden spoon until combined. I then added 1 cup of powdered sugar, 1/4 cup at a time, and mixed by hand until it had the smooth consistency of dough. Add more powdered sugar if necessary, until the mixture is no longer sticky. I heavily dusted the counter and rolling pin with the cornstarch and rolled out the peppermint dough until it was around 1/4 inch thick.
I punched out circles of the peppermint dough with a circle cookie cutter. You can use any shape cutter you want!
I placed the peppermint circles on a cookie sheet lined with parchment paper. I brought the rest of the dough together, kneaded back into a ball and rolled out again. I cut more circles and placed them on the parchment paper. I placed the cookie sheet in the refrigerator for around 45 minutes, to firm up.
I placed the chocolate in a microwave safe bowl and warmed for 30 seconds in the microwave. I stirred the chocolate, microwaved for 30 seconds and stirred again. I placed the chocolate in the microwave one last time and cooked for another 30 seconds. I stirred until the chocolate was smooth. You can also melt your chocolate in a double boiler but I think tempering your chocolate in the microwave is easier.
I cooled the chocolate on the counter for a minute then began dipping the peppermint circles. I dropped the patties into the chocolate and coated completely using a fork. I lifted the coated patties from the chocolate and gently tapped the fork against the side of the bowl to knock off any excess chocolate.
I placed the patties back on the parchment paper to set. Don’t worry about making a mess! The chocolate doesn’t have to be perfect!
I chilled the peppermint patties in the refrigerator until firm, around 30 minutes. You can leave the finished peppermint patties on the counter in an airtight container but I love them right out of the freezer! They taste JUST LIKE a York Peppermint Patty! A creamy peppermint center with a luscious dark chocolate exterior. I’m in heaven!
makes 4 dozen