Peppermint Patties
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3.25 cups
Sugar (14 ounces confectioners')2 tbsp
Water1 tbsp
Light Corn Syrup1 tsp
Lemon Juice (fresh)Directions:
1
Sift confectioners' sugar into bowl of a standing electric mixer or a large bowl
2
In a small bowl stir together water, corn syrup, lemon juice, and extract and add to sugar
3
With a standing or hand-held electric mixer beat together sugar mixture until combined
4
On a work surface knead mixture into a ball (mixture will be very stiff)
5
With a rolling pin, applying pressure, roll out mixture between sheets of wax paper into a 9-inch round (about 1/4 inch thick)
6
Remove top sheet of wax paper from round and replace it loosely
7
Flip over wax paper-enclosed round and remove and discard sheet of wax paper now on top (this process prevents round from sticking to wax paper)
8
Let round stand at room temperature until edges are firm, about 4 hours
9
Round may be made 1 week ahead and chilled on a tray, both tray and round wrapped together in plastic wrap
10
Bring round to room temperature before proceeding with recipe
11
Oil a large baking sheet and line with wax paper
12
With a 1 1/4-inch cutter cut out patties from round, transferring them as cut to baking sheet
13
Temper chocolate
14
(Alternatively, chop chocolate and, in a double boiler or a small metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth
15
) Balance 1 patty on a fork (do not spear) and submerge in chocolate (if necessary, spoon chocolate over patty to evenly coat)
16
Holding patty on fork over chocolate, shake off any excess chocolate from patty and return patty to baking sheet
17
Submerge and coat remaining patties in same manner
18
Chill peppermint patties on baking sheet, uncovered, until firm, about 1 hour
19
Peppermint patties keep, layered between sheets of wax paper in an airtight container and chilled, 1 month
20
Sift confectioners' sugar into bowl of a standing electric mixer or a large bowl
21
In a small bowl stir together water, corn syrup, lemon juice, and extract and add to sugar
22
With a standing or hand-held electric mixer beat together sugar mixture until combined
23
On a work surface knead mixture into a ball (mixture will be very stiff)
24
With a rolling pin, applying pressure, roll out mixture between sheets of wax paper into a 9-inch round (about 1/4 inch thick)
25
Remove top sheet of wax paper from round and replace it loosely
26
Flip over wax paper-enclosed round and remove and discard sheet of wax paper now on top (this process prevents round from sticking to wax paper)
27
Let round stand at room temperature until edges are firm, about 4 hours
28
Round may be made 1 week ahead and chilled on a tray, both tray and round wrapped together in plastic wrap
29
Bring round to room temperature before proceeding with recipe
30
Oil a large baking sheet and line with wax paper
31
With a 1 1/4-inch cutter cut out patties from round, transferring them as cut to baking sheet
32
Temper chocolate
33
(Alternatively, chop chocolate and, in a double boiler or a small metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth
34
) Balance 1 patty on a fork (do not spear) and submerge in chocolate (if necessary, spoon chocolate over patty to evenly coat)
35
Holding patty on fork over chocolate, shake off any excess chocolate from patty and return patty to baking sheet
36
Submerge and coat remaining patties in same manner
37
Chill peppermint patties on baking sheet, uncovered, until firm, about 1 hour
38
Peppermint patties keep, layered between sheets of wax paper in an airtight container and chilled, 1 month