Candy Cane Peppermint Patties
Today I'll share with you a no-bake treat that is really easy to make, packed with minty flavor and has a colorful surprise inside. I make these every year and everyone loves them. This year I made a double batch and it looks like I'm running low already Though they look complicated at first, once you get the know-how, they are pretty easy to make. I use good quality peppermint or mint extract when I make these, and remember less is more when it comes to mint, I'd say the absolute maximum is 1 tsp extract for this recipe; if using oils, be sure to use drops not teaspoons.
Today I'll share with you a no-bake treat that is really easy to make, packed with minty flavor and has a colorful surprise inside. I make these every year and everyone loves them. This year I made a double batch and it looks like I'm running low already Though they look complicated at first, once you get the know-how, they are pretty easy to make. I use good quality peppermint or mint extract when I make these, and remember less is more when it comes to mint, I'd say the absolute maximum is 1 tsp extract for this recipe; if using oils, be sure to use drops not teaspoons.
- 2 1/2 cups confectioners sugar divided
- 1 1/2 tablespoon light corn syrup
- 1 1/2 tablespoon water
- 1/2 teaspoon pure peppermint extract if you prefer more minty flavor, use more extract, i used mint extract and it worked well too, if you have peppermint oil, you can also use that, but be careful, oils may have stronger flavors
- 1 1/2 tablespoon vegetable shortening trans fat free
- 10 ounces chocolate wafers such as merckens
- Carbohydrate 763.807497715503 g
- Cholesterol 16.42190462 mg
- Fat 60.0201028024734 g
- Fiber 9.63883812436212 g
- Protein 18.714465246 g
- Saturated Fat 19.8732627468047 g
- Serving Size 1 1 Serving (892g)
- Sodium 1651.32808980473 mg
- Sugar 754.168659591141 g
- Trans Fat 3.50355812370053 g
- Calories 3598 calories
Step-by-step
- 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.
- Divide filling dough into half, color one dough red, and second leave white.
- Roll each dough individually between two pieces of parchment paper. The layers should be fairly thin. You need to make sure that layers of each dough are similar in size. I found that it helps to roll each dough into a "snake" shape of certain length and then just roll into a rectangle shape. Chill for a little bit /5 minutes/ we are going to stack 2 layer on the top of each other and then roll them into a log. You need to chill the rolled layers because when chilled it is much easier to peel of the parchment paper and stack them on the top of each other, otherwise you end up breaking the dough and we don't want that to happen.
- Once you have your layers chilled we will assemble the Peppermint Pattie log
- line your surface with a piece of wax paper
- stack both layers, white and red on top of each other, peeling the parchment papers off, stacked layers should be sitting on a piece wax paper that you used to line your work surface
- once you have 2 layers stacked, use a rolling pin and just very gently roll the pin using slight pressure just to even the dough out, this will also help with eliminating any air cavities between individual layers. If needed let the layers soften a little before the second step.
- Now comes the tricky part, in order to roll 2 layers into a Peppermint log they have to be soft enough so they don't break in the process but not too soft or it is impossible to roll(I know I told you to chill them first, but that was for a another reason, so you could peel off the parchment paper). Let them soften a little bit, and roll 2 layers into one larger log. Use the bottom wax paper to help you start, gently lift the wax paper to start with the rolling, if it looks like it is tearing a little just work your way until you have a one log, at the end it will come together, the dough is pretty soft, and any small tears you'll see can be easily smoothed out, once done roll the log using palms of your hands to achieve the even thickness shape, but don't push too hard, just very gently, at this point dough will be soft. Wrap the log with parchment paper or wax paper/ plastic wrap works too and freeze until hard.
- When frozen, unwrap the Peppermint Pattie log and using a sharp knife cut the mint patties into about less 1/4 inch thick, you might want to turn the log slightly each time you cut 2 patties, to ensure similar shapes.
- Melt the Chocolate wafers and dip each round into the chocolate, using a large dipping fork or a meat fork(works great), gently shake of the excess and place freshly coated patties onto the tray lines wit wax paper. Once you are done with all the patties, put the tray into the fridge for 10 minutes to harden the chocolate.
- Store mint patties in a cool place in an airtight container, layered, wax paper between each layer.
Freezing the rolled confection completely solid before slicing is the single most critical step in maintaining clean, circular cross-sections. A partially thawed cylinder will compress under the blade, distorting the layered pinwheel design into an oblong oval. Patience during this chilling phase prevents the soft fondant from smearing against the knife edge. Use a heavy chef knife rather than a serrated utility blade to glide cleanly through the frozen sugar mass without chipping the outer edges.
Scaling this formula requires strict adherence to the ratio of solid sugar to liquid binders. Increasing the yield demands careful measurement of the corn syrup and water, as excess moisture prevents the fondant from holding its shape during the rolling pin phase. When dividing the dough for dual-color visual effects, portion the masses precisely by weight so the red and white segments roll out to identical thicknesses. Unequal layers will result in lopsided spirals where one color dominates the interior pattern entirely.
Temperature management dictates success when transitioning from the freezer to the chocolate coating bath. The frozen discs must be dipped immediately while fully rigid, allowing the residual chill to snap-set the melted chocolate within seconds of removal. If the centers warm up too much prior to immersion, the soft fondant will bleed into the coating and compromise the shell's structural integrity. Work in small batches of five or six patties at a time, keeping the remainder stored in the cold environment until ready for the chocolate.
Storing the finished confections requires layering between sheets of wax paper inside a sealed container to prevent moisture absorption. Kept in a cool pantry or refrigerator, the confections maintain their structural stability for up to two weeks without weeping. Freezing the finished, chocolate-coated patties is also viable for longer storage windows spanning several months, provided they are brought back down to refrigeration temperature slowly before serving to prevent condensation from blooming the chocolate surface.
Scaling this formula requires strict adherence to the ratio of solid sugar to liquid binders. Increasing the yield demands careful measurement of the corn syrup and water, as excess moisture prevents the fondant from holding its shape during the rolling pin phase. When dividing the dough for dual-color visual effects, portion the masses precisely by weight so the red and white segments roll out to identical thicknesses. Unequal layers will result in lopsided spirals where one color dominates the interior pattern entirely.
Temperature management dictates success when transitioning from the freezer to the chocolate coating bath. The frozen discs must be dipped immediately while fully rigid, allowing the residual chill to snap-set the melted chocolate within seconds of removal. If the centers warm up too much prior to immersion, the soft fondant will bleed into the coating and compromise the shell's structural integrity. Work in small batches of five or six patties at a time, keeping the remainder stored in the cold environment until ready for the chocolate.
Storing the finished confections requires layering between sheets of wax paper inside a sealed container to prevent moisture absorption. Kept in a cool pantry or refrigerator, the confections maintain their structural stability for up to two weeks without weeping. Freezing the finished, chocolate-coated patties is also viable for longer storage windows spanning several months, provided they are brought back down to refrigeration temperature slowly before serving to prevent condensation from blooming the chocolate surface.
