Try this Peppermint Patties recipe, or contribute your own.
- Carbohydrate 132.701503220182 g
- Cholesterol 18.928 mg
- Fat 30.9106575000955 g
- Fiber 0.11200000166893 g
- Protein 3.28852 g
- Saturated Fat 16.0443400000191 g
- Serving Size 1 1 recipe (208g)
- Sodium 72.3536250009556 mg
- Sugar 132.589503218513 g
- Trans Fat 2.06450949999808 g
- Calories 806 calories
Step-by-step
- Combine 2 cups powdered sugar, corn syrup, water, peppermint and shortening.
- Mix at low speed just til mixture comes together.
- Transfer â…“ of mixture to a separate bowl and add red food coloring.
- Mix until blended.
- Dust work surface with powdered sugar and knead white mixture until smooth.
- Roll out between sheets of parchment or wax paper until â…›-1/4" thick.
- Knead red mixture on work surface until smooth.
- Roll out between sheets of parchment or wax paper until â…›" thick.
- Place both rolled peppermints in freezer for 15 minutes.
- Cut out as many white circles as possible and place on a parchment lined sheet.
- Cut out as many red circles as possible and place on top of white circles.
- Place in freezer for at least 40 minutes.
- Melt chips by microwaving for 45 seconds, stirring and repeating until melted and smooth.
- Place each patty on fork and dip in chocolate. Gently tap against side of bowl to let excess drip off.
- Place patty back on sheet.
- Refrigerate 10 minutes to let chocolate set up.
- Place white chocolate in the corner of a zippered sandwich bag and microwave for 45 seconds.
- Knead chocolate to make sure it is melted. If not, microwave another 15 seconds.
- Clip very tip of corner, and pipe snowflake on mints
Powdered sugar dictates the entire structural integrity of confectionery centers, acting as both dry binder and structural scaffold when combined with corn syrup and water. Too much moisture prevents the dough from holding a clean circular shape, while excess powder creates a crumbly mass that fractures under a dipping fork. Mixing the base at low speed prevents the incorporation of excessive air pockets that would otherwise expand and rupture the candy shell.
Chilling the rolled dough sheets for 15 minutes before cutting yields sharp, defined edges that do not warp during transfer to the parchment-lined sheet. Rolling the mixture between parchment sheets avoids the need for heavy additional dusting flour, keeping the sugar-to-fat ratio balanced. Tapping the dipping fork gently against the bowl rim removes excess dark chocolate, preventing pooling bases and ensuring a uniform 1/16-inch coating thickness.
Specialized pastry scrapers assist in transferring delicate cutouts, though a thin metal spatula serves as an adequate alternative for lifting chilled disks without stretching the peppermint dough.
