Everytime my family makes these amazing Peppermint Patties, I remember the beautiful woman who shared the recipe with me. She has since moved on from this world, but she has forever made an impression on my heart. So in the honor of Mary, we make these peppermint patties on special occassions. So, here is one of my favorites from one of my favorites!
Ingredients for Peppermint Patties
- Confectioner’s Sugar: 4 to 5 Cups or a box of confectioner’s sugar
- Butter: 3 tablespoons butter
- Peppermint Extract: 2 to 3 teaspoons for peppermint extract
- Vanilla: The best quality always makes for the best taste of vanilla
- Evaporated Milk: This sweet goodness is the key
- Chocolate Chips: 2 Cups of chocolate chips; do not skimp on the quality of these, either
- Shortening: 2 tablespoons of shortening, or as I like to use, tallow
Directions
Step One: Combine
In a medium-sized bowl, mix the first four ingredients.
Add the evaporated milk and mix well.
NOTE: Mix the above 5 ingredients really well. No one likes to bit into a “peppermint” patty to not get the full taste of fresh peppermint.
Step Two: Roll
Roll the peppermint mix into approximately 1 inch balls and place them on waxed paper lined cookie sheets. Chill for 20 to 30 minutes
Step Three: Shape
Flatten the chilled peppermint dough balls with a glass to approximately 1/4 inch
Step 4: Chill (Again)
Chill for an additional 30 minutes.
NOTE: You can always double your batch and freeze the peppermint balls, flattened, of course, for when you are ready for the chocolate dipping. These are sooooo good, and will be the hit of any party! You might want to consider being ready for the next party.
Step 5: Chocolate
In a double broiler melt the chocolate chips and shortening (or tallow).
Mix together well.
PERSONAL NOTE: My kitchen does not have a double broiler in its inventory. I make-shift this with a jar inside of a pan half filled with water. Either way, it’s a slow melt… and for those who are okay with using the microwave, you can also melt these together in the microwave.
Step 6: Dip Patties in Chocolate
You can use a dipping tool, or a simple fork (which is what I typically do), dip each patty – one at a time – in the chocolate mix and return to the cool wax paper to harden.
If you are in more of a hurry, return the chocolate dipped patties into the refridgerator until hardened.
Recipe Variations
- Use peppermint oil instead of extractfor apples: For a stronger peppermint, consider using a good quality peppermint oil. Start with using about 1/4 of the amount called for. Taste, and add more as needed. [The first time I used peppermint oil, I had to more than double the overall recipe to make up for the strength of the peppermint, but man, was it spectacular.)
- Chocolate: Traditionally, we use darker chocolate chips, but if you prefer, use milk chocolate or white chocolate
- Additions: My friend Mary was a purist, but, you could add shredded coconut, or even nuts if you want to be a bit more adventurous.
How to Store Peppermint Patties
Place Peppermint Patties into an airtight container and store in a cool dark place. Storing in the refridgerator is not recommended, as the condensation will sit on the chocolate and take away the fresh flavor.
Making Ahead of Time
If you want to make the Peppermint Patties ahead of time, make the peppermint dough balls ahead of time and freeze in an airtight container and dip in chocolate the day before or the same day as the occassion you wish to use them for.
Ingredient List
- 3 T butter
- 2–3 tsp. peppermint extract
- ½ tsp vanilla
- ¼ C evaporated milk
- 2 C chocolate chips
- 2 T shortening
Directions
- Add milk. Mix well.
- Roll into 1″ balls and place on waxed paper–lined cookie sheets.
- Chill 20 min.
- Flatten to ¼” with glass.
- Chill for 30 min.
Chocolate Coating:
- In a double boiler (or in a microwave), melt chocolate chips & shortening.
- Dip patties into chocolate & place on wax paper to harden.
Yields: 5 Dozen