Several years ago, my mom found a recipe for homemade peppermint patties and suggested that we try them. We got to work one December afternoon, making dozens of peppermint patties. They turned out beautifully, and it became a yearly event for us to make them. We gave them as gifts and had them around the house to serve when guests came over. It was quite magical to see people’s reactions at the idea of homemade peppermint patties. They are really quite easy to make, although they can get time consuming with the dipping involved. It’s fun to make these with someone or have a good movie going while you work. The end result is worth it, and these have become a tradition for me. In the past I’ve also colored the filling green for a more festive touch, but this time I decided to leave them plain white. Peppermint patties also make a good addition to peppermint ice cream, which will be posted very soon!
2 1/2 cups confectioners sugar (less than 1 pound), divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 tablespoon vegetable shortening (preferably trans-fat-free)
pinch of kosher salt
10 ounces 70%-cacao bittersweet chocolate, coarsely chopped
Make filling: Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll filling into small (about 1 inch) balls; flatten with your fingers. Let dry on cookie sheet for an hour, then turn them over and let sit for another hour.
Temper chocolate and coat filling: Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.
Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.
Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.
Makers about 4 dozen candies