Place on baking tray covered with parchment paper and gently press down to flatten into patties. Form 1-inch (2,5 cm) balls with your hands.Taste test to see if you like to add more mint extract. Add maple syrup, mint tea, coconut oil and peppermint extract and blend again to combine.Place shredded coconut in a fast speed blender or a food processor and blend until a paste has formed (about 1 minute).
PEPPERMINT PATTIES MOVIE
Voila – healthier peppermint patties for any time of day – not just after eight or in the darkness of the movie theater…ġ cup Scharffen Berger chocolate chips/chunks Then dress them up by dipping each one in a glossy chocolate coating topped with salt.
PEPPERMINT PATTIES PLUS
My recipe for this heart-healthy candy is made easy by using 5 simple pantry ingredients: shredded coconut and maple syrup for sweetness and fiber, plus a mint tea bag for minty flavor.
Try vanilla, almond, or coconut! You’ll find that the creamy texture and chocolate coating goes well with everything.I love the combination of mint, coconut and chocolate. Try chopping them up and adding them to brownies, cookies, or cupcakes.Īnother fun variation is to change the flavor of extract to make different flavored centers. These are so tasty, I doubt they’ll last that long! You can also use them in baking recipes, just like you would store-bought patties. Store your homemade peppermint patties in an airtight container at room temperature for up to two weeks. The great thing about using Melting Chocolate Wafers is that they always set quickly at room temperature, and always produce a nice shiny coating! If desired, you can trim any uneven edges or “feet” from your candies once they’ve set. If they get too soft to dip, chill them briefly in the refrigerator until they’re firm again. Set the dipped peppermint patty onto a piece of parchment or waxed paper, and repeat the dipping process with the remaining peppermint patties. I think the flipping method is easier than pushing the candy down into the chocolate and then fishing it out again.) Let the excess coating drip back into the bowl. (I like to drop it in, put the fork under it, flip it upside down, and then flip it again so the fork is on the bottom and bring it up out of the coating. Use a fork or dipping tools to dip a patty completely into the melted coating. Melt in 30-second increments, stirring after every 30 seconds to prevent overheating. Melt the Melting Chocolate Wafers in the microwave. You should get about 36 candies from this recipe. Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. This also works for rolls of cookie dough!Ĭhill the candy until it is very firm, about 45 minutes. This will help keep the bottom from flattening as it sits in the refrigerator. To keep your candy round on the bottom, cut a slit in an old cardboard paper towel tube, and put the candy inside. This step is optional, but it’s a nice trick I’ve learned. Wrap it well in cling wrap and twist the ends so that it stays in place. Scrape the candy paste out onto a long piece of cling wrap, and form it into a thin tube, about 1 1/2 inch in diameter. If it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until it’s no longer sticky. When you touch it, it should be soft but not at all sticky. Turn the mixer speed higher and beat until the candy comes together and is light and creamy. Beat them with a paddle attachment until the mixture comes together.ĭon’t be alarmed if it looks like this at first–it will be dry and crumbly as you start mixing it. In a mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream.
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