Particularly during the wintertime, the fragrant herbs are a nice touch of green you can keep on your windowsill and use in holiday cooking and baking.ĩ tablespoons unsalted butter, cold and cubedĢ 1/2 tablespoons unsalted butter, softenedĢ teaspoons peppermint schnapps (optional)Ĩ ounces 60-70 percent cacao chocolate, chopped (or use chocolate chips)Ģ candy canes or peppermint candies, crushed (optional)įor the crust, combine flour, sugar and salt in the bowl of a food processor and pulse to combine.
Richard doesn't farm mint anymore - larger commercial farms in the Northwest and Asia squeezed out small Midwestern mint farmers a few years ago - but as a reminder of that childhood memory, I like to grow mint plants at home. One inhalation of the mint oil completely cleared out our sinuses and must have prevented us from catching the cold through the winter - a special Indiana farm remedy. Then we'd pile in the farm truck and head down the dirt roads to the still, the mint essence becoming stronger and stronger until we were finally lifted over the boiling vat for the most intense sensory experience. I have memories of driving out to the farm when Richard was distilling that season's crop into oil, catching whiffs of the mint on the air miles before we arrived. When they harden, you won't get that crisp candy coating unless you temper your chocolate first.The fragrant herbs are a nice touch of green you can keep on your windowsill and use in holiday cooking and baking. I've tried their dark, milk, and white chocolate melting wafers and highly recommend them all.įor this recipe, I would not recommend chocolate chips. You can buy them online here or on Amazon. If I have time to do some online shopping beforehand, my favorite melting wafers are Mercken's. Their melting wafers always taste great and give me the perfect results. If I'm at my local grocer, my first choice is Ghirardelli. Chocolate melting wafersįor this recipe, I recommend grabbing a bag of dark chocolate melting wafers from your local grocery store. The fork created a bit of texture on the tops which I liked and left as is. This process ended with a happy accident. To remove your peppermint patty, use a knife to gently slide the patty off the fork onto a lined baking sheet or plate. Gently tap your fork on the edge of the bowl to remove excess chocolate. Place the mint patty your bowl of melted chocolate, gently flip with a fork, then lift the candy out with the fork. The most difficult part of making candy is probably the dipping. If you love mint and chocolate, you'll be a fan of these homemade peppermint patties.
You won't believe how easy they are to make. It's as simple as making a sugar 'dough', rolling it into balls, flattening into a patty shape, then coating in melted chocolate wafers. Plus, they're small enough to enjoy just one as a tiny treat, or a handful in one sitting (we won't tell!). Peppermint patties are refreshing and rich at the same time. A smooth and creamy soft peppermint patty is surrounded in a thin, crisp dark chocolate coating. If you've never had a peppermint patty before, you may be missing out. Making peppermint patties from scratch is easier than you think. Homemade Peppermint Patties are the perfect winter confection - a dark chocolate coating surrounds a soft and sweet peppermint candy center.
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