My dad loves peppermint. I think that must be where I got it from. We can both knock off a packet of mint sticks in record time and a bowl of peppermint chip icecream doesn't stand a chance. It stands to reason that when I saw this post on how to make peppermint patties I just had to make them to take with me to visit mum and dad over Easter. I had to adapt it a little to suit the humid Queensland weather but the result was unbelievably moreish. Do not make these if you have a weekend alone ahead of you or by Monday you'll be a few kilograms heavier. They're simply irresistible!
Start the peppermint patties by mixing together the condensed milk and 2 cups of the icing sugar with the peppermint extract until it is all well incorporated.
Slowly add the rest of the icing sugar a little at a time. You need the mixture to get to a stage where it can be molded in your hands. I had to use a bit more icing sugar than the recipe suggested so make sure you have a little extra on hand.
Using your hands (and working quickly), shape the mixture into small disks and place on baking paper lined trays that will fit in the freezer. Freeze the patties for 30 minutes. While the patties are chilling, make the chocolate coating by melting together the chocolate and shortening. I did this in the microwave in short bursts.
There are no action shots of the dipping process I am afraid. I had to concentrate too hard on them not melting into the chocolate. To coat the patties, rest them on top of a fork, dip them into the chocolate then lift them out and jiggle them a bit to get rid of any excess. Place the coated patties on a lined tray. When they're all complete, refrigerate the patties until they are dry.
Store the patties in an airtight container in the fridge. Enjoy!
Recipe
Ingredients
- 1 can sweetened condensed milk
- 5 ½ cups icing sugar sifted (I used 6 ½)
- 1 tablespoon peppermint extract
- 3 cups of dark chocolate chips I used 400g/14oz dark chocolate
- 3 tablespoon shortening
Instructions
- In the bowl of an electric mixer, place the condensed milk, peppermint and about 2 cups of the icing sugar. Using the paddle attachment, mix it until all the ingredients come together. You could make these using a spoon and elbow grease but it would be tough work.
- Then, a little at a time, add the rest of the icing sugar until the mixture comes together and is firm enough that you can mold it in your hands. I had to add more than the original recipe to get to this stage so make sure you have extra icing sugar on hand.
- Mold the mixture into patties and place on a baking paper lined tray then freeze for 30 minutes (no longer, according to the original recipe).
- While they are in the freezer, make the chocolate coating by melting the chocolate and shortening together until smooth. I did mine in short burst in the microwave.
- Remove the patties from the freezer then, using a fork, rest the patties on top then dip each one quickly into the chocolate then place on a lined tray. You have to work very quickly with this step because the chocolate mixture can melt the patties.
- When they are all coated in chocolate, refrigerate until firm and dry and then package them up and keep them in the fridge.
kim sisto robinson says
~~~~These look like SINS :) WOW!