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Homemade peppermint patties
HOMEMADE PEPPERMINT PATTIES
Easy Homemade Peppermint Patty recipe with just a handful of ingredients! Copycat York Peppermint Patties but BETTER. Simple soft, sweetened mint candy covered in chocolate for a delicious, easy peppermint patty candy.
Prep Time20 mins
Total Time20 mins
Course: Candy
Author: Butter With A Side of Bread
Ingredients
1/4 cup softened butter
1/3 cup light corn syrup
1-2 tsp peppermint extract*
3 cups powdered sugar
2 cups dark dipping chocolate**
chocolate jimmies if desired
Instructions
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. 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 or a handy Winton Dipping tool like I did 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. Top with chocolate jimmies if you'd like.
Store in an airtight container, refrigerate if preferred but it's not necessary. Yields 40 mints.
Notes
*Add 1 teaspoon peppermint extract, then mix until well combined. Taste dough. If you'd like them to be stronger, add an additional 1/2 to 1 teaspoon extract. You can also use 2 drops of peppermint essential oil instead or even 2 teaspoons mint extract for a more subtle mint flavor. Think Andes Mints as opposed to Starlight mints! Yum.**When making candy like this I really find that dipping chocolate just works best. You can purchase Ghirardelli Melting Wafers at most grocery stores. I buy my melting chocolate in bulk on Amazon. If you really want to use chocolate chips instead, I suggest melting 1/2 a tablespoon of shortening or 2 tsp coconut oil in with the chocolate chips, to thin it out and make it easier to dip the candy.
Christmas Bombe Alaska
From Taste.com.au
Christmas bombe alaska Slice into the meringue in this baked bombe Alaska to reveal layers of spicy gingerbread and rich ice-cream.  17:45 Prep • 0:25 Cook • 12 Servings • Challenging                 INGREDIENTS 1L ctn Coles rum and raisin ice-cream, softened slightly 500ml chocolate ice-cream, softened slightly GINGERBREAD CAKE 300g (2 cups) plain our 75g (1/2 cup) self raising our 155g (3/4 cup) brown sugar, firmly packed 1 tablespoon ground ginger 1 teaspoon mixed spice 1/2 teaspoon bicarbonate of soda 125g butter, melted 250ml (1 cup) golden syrup 2 eggs, lightly whisked 125ml (1/2 cup) milk ITALIAN MERINGUE 315g (1 1/2 cups) caster sugar 125ml (1/2 cup) water 4 eggwhites, at room temperature Pinch of cream of tartar EQUIPMENT 37.5cm slice pan, 2L pudding basin base and top, cook's blow torch METHOD Step 1 For cake, preheat oven to 180C/160C fan forced. Grease and line a 37.5cm slice pan. Combine ours, sugar, ginger, spice and bicarb in a bowl. Stir in butter, syrup, egg and milk. Pour into pan. Bake for 15 minutes. Cool. Step 2 Cut cake in half crossways. Use 2L pudding basin base and top as a guide to cut out a large and small disc of cake. Cut discs in half horizontally. Cut remaining cake in half horizontally, then into 6 triangles. 1/8/2021 Christmas bombe alaska https://www.taste.com.au/recipes/christmas-bombe-alaska/cd067b0f-6c29-42b8-a380-423c8e30df68?r=recipes/7ewswZrw 2/2 Average overall rating Recipe by Michelle Southan, image credit by Jeremy Simons, published by Taste Magazine Step 3 Line pudding basin with 2 layers of plastic wrap, allowing the sides to overhang. Place small disc of cake in base of basin. Place 3 cake triangles upright and up the side of the basin, trimming to t. Step 4 Place the remaining cake triangles upside-down in the basin to t between the upright triangles, trimming to t. Use any remaining scraps of cake to ll in the gaps between the pieces. Step 5 Spoon the rum and raisin ice-cream into the cake-lined basin. Use the back of a spoon to make a well in the centre. Place in the freezer for 2 hours or until almost rm. Step 6 Spoon chocolate ice-cream into the well. Smooth surface. Cover pudding with the large cake disc, trimming to t. Cover surface with the overhanging plastic wrap and place in the freezer overnight to set. Step 7 For meringue, stir sugar and water in a saucepan over low heat until sugar dissolves. Use a wet pastry brush to brush side of pan. Increase heat to medium. Cook for 3-4 minutes until mixture reaches 115C. Step 8 Whisk eggwhites and cream of tartar in a bowl until soft peaks form. When syrup reaches 120C, with beaters on low speed, gradually add syrup to eggwhite mixture. Increase speed to high. Whisk for 10 minutes. Step 9 Carefully lift the bombe from the basin using the overhanging plastic wrap. Turn the pudding onto a serving plate. Roughly spoon the meringue over the cake to cover. Use a cook's blow torch to caramelise.