Want an easy candy to make at home? Homemade peppermint patties are your answer. These cool and creamy treats topped with rich dark chocolate are the perfect treat.
In keeping with the Valentine’s day theme around here I thought I’d make some homemade peppermint patties – heart shaped of course.
These little treats are so easy to make you won’t believe you’ve never made them before. There’s a few recipe variations out there to make these, but I went with the Martha Stewart version because they don’t contain cream so they’re totally shelf stable (not that they’ll last that long). This batch was gone the day after I made them.
At Christmas I’m a total sucker for See’s peppermint patties. I love their dark chocolate exterior and creamy, minty interior. These peppermint patties were a little crisper because I rolled them out a little thinner, but they were still delicious. You could leave them thicker for more of the creamy interior.
Five ingredients (plus water) are all that’s standing in the way of you and these delicious homemade peppermint patties. Really, that’s all it takes to make these things. And you might already have all the ingredients in your cupboard. Seriously…all the ingredients might already be in your house.
I know peppermint patties are usually a gift of Christmas, but it’s only February and still kinda cold in a lot of areas. Besides, why not cut them into heart shapes and give them to your Valentine? They’ll be much more appreciated than some store bought candy. If you’ve got some leftover candy canes hiding in your candy drawer, you can crush them up and sprinkle them on top of the little hearts. So cute!
- 1½ cups confectioners' sugar, plus more for dusting
- 1 tablespoon + 1 teaspoon light corn syrup
- ½ teaspoon peppermint extract
- 1 tablespoon shortening (room temperature)
- 1½ cups chocolate chips
- Stir together the confectioners' sugar, corn syrup, 1 tablespoon water, peppermint extract, and shortening until a dough forms. (I used my stand mixer to make the dough which saved me from having to work the dough by hand.)
- Lightly dust a work surface with confectioners' sugar and remove the dough from the bowl to the work surface. Work the dough and knead until smooth and no longer sticky. Add sugar as needed to reduce the stickiness of the dough. (If you use a stand mixer, you can pretty much eliminate this step. You'll only have to knead it a couple of times if you use the mixer method.)
- Roll out dough to ¼" thickness, between 2 sheets of parchment paper.
- Cut out hearts and place them on a parchment paper lined baking sheet.
- Take the scraps of peppermint dough and re-roll them and continue stamping shapes and re-rolling until dough is gone.
- Let hearts sit on sheet for 2 hours to 24 hours.
- Pour chocolate into a bowl and heat in the microwave in 30 second intervals (on high). Stir between each heating and continue until chocolate is smooth and creamy. (should take about 3 times)
- Rest each heart on the tines of a fork and dip into the chocolate. Tap the fork on the bowl to remove excess chocolate and scrape bottom of fork on side of bowl to further remove excess chocolate. Tap heart off onto parchment paper to dry.
- Continue this with remaining hearts.
- Let sit for an hour to fully harden.
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