I am very fond of those York peppermint patties - so when I saw this recipe on the Facebooks, I had to give it a try. I am always on the lookout for a new item to sell at the market.
1. These are absolutely delicious - like, I had no idea they could be so much better than the ones you buy at the store, although really, I should have known.
2. There is a huge learning curve when it comes to dipping chocolates. I do not think this is something I would want to tackle for the market, but I think I might translate this to peppermint bark and go that route.
3. There actually is a circumstance where it is possible to have too much of a good thing, and that circumstance is peppermint patties....thankfully I have been able to give some to neighbors!!
Homemade Peppermint Patties
1/4 c softened butter
1/3 c corn syrup
1-1/2 tsp peppermint extract
3 c powdered sugar
2 c dark dipping chocolate (I used Ghirardelli Melting Wafers)
Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.
Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands (you might want to grease your hands - it is sticky). Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.
Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir.
Remove peppermint patties from freezer. Use a fork to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool.
Store in an airtight container, refrigerate if preferred.