December 15, 2012 by Flora Dawn
Chocolate Covered Peppermint Patties Directions:
- Line several cookie sheets or rimmed baking pans with waxed paper or silicone mats.
- In the bowl of stand mixer, combine the potatoes, salt, butter, and peppermint extract; mix until combined. Gradually add the confectioners’ sugar and continue to mix until a dough forms.
- Knead dough gently with hands if necessary and roll into cherry-size balls. Gently flatten with your fingertips to form patties. Place on prepared sheet and freeze or refrigerate until thoroughly chilled.
- In a microwave safe bowl, melt chocolate and shortening in 30-second intervals, stirring often, until melted and smooth. You want the chocolate to be thin enough to form a steady stream when dripped of a spoon; if it’s too thick to do this add more shortening or oil and microwave again. Dip patties in chocolate and place on waxed paper until set (chilling them will speed up this process significantly).
Chocolate and peppermint are a great combination and perfect for the holiday season. So when I saw a recipe for homemade peppermint patties years ago in a Taste of Home magazine I was super excited.
I’ll admit the end result tasted great, but they didn’t look so pretty. My mom, sisters, and I have continued to make the recipe, tweaking it until we finally got it right. Now, they look as nice as they taste.
It really is a simple recipe and they taste extremely similar to those popular chocolate covered peppermint patties you can buy down the candy aisle. Even though these taste wonderful regardless of how they look, I have learned a few things that help make these as pretty as possible.
First off, don’t use instant potatoes. I don’t know why, but it really doesn’t work here. You can use some leftover mashed potatoes, or simply boil up a potato or two and mash it for the recipe. It needs to be pretty smooth so the candies aren’t lumpy, so a hand mixer is pretty helpful. The potatoes need to be room temperature or cold, warm potatoes will make the dough too soft.
Second, don’t skimp on the confectioners’ sugar. I think the actual amount varies a little each time we make these, probably due to the humidity. But you want a workable dough, so if you can’t tell, adding the full 10 cups is probably best. If you don’t use enough the dough will be stick and just wont’ roll or hold it shape nicely.
Lastly, make sure and shape the dough right after making it. If you chill it first it will be too brittle to form into pretty discs. And be sure to chill after forming into the disc shaped patties; if you don’t chill them before dipping into chocolate, they tend to sort of melt and droop in the warm chocolate.
This recipe may sound like a lot of work, but they really are fairly easy and fun to make; and the kids will probably enjoying rolling and smashing the patties. This really is one of my family’s all-time favorite Christmas Candies and one of the few recipes I make every year.
I hope you are enjoying the Holiday Season and are having a great time with all of your gluten-free baking!