Peppermint
Patties are the perfect confection. Perfect because when you bite through
that thin layer of shiny dark chocolate you can almost hear it 'snap'.
Perfect because the filling is so soft and creamy with just the right amount
of peppermint flavor. And perfect because the peppermint gives a nice blast
of 'cool' that tingles the mouth.
Now that 'cool' feeling comes from the oil (menthol)
in the peppermint. Harold McGee tells us in his excellent book "On Food
and Cooking" that this 'cool' feeling is because the "Menthol, at low
concentrations, raises the threshold temperature at which the cold
receptors in our skin begin to discharge: that is, it makes our warm mouth
feel cool".
This particular recipe for Peppermint Patties is
modeled after York Peppermint Patties, that popular commercially made
confection invented by the York Cone Company. Peppermint Patties were
introduced in 1940, but only in the Northeast, Ohio, Indiana, and Florida,
and it took until 1972 before they were distributed nationwide.
Peppermint Patties are a combination of confectioners sugar (powdered
or icing), butter, flavorings, and evaporated milk. In order to get that
real authentic peppermint taste, peppermint oil must be used, not
peppermint extract. Peppermint Oil has a much stronger and more
concentrated flavor than peppermint extract so only a small amount of the
oil is needed to give these patties that cool and refreshing mint flavor.
Unfortunately, peppermint oil is not found in grocery stores. You can find
it at some pharmacies or you can order it on the Internet from the
bakerscatalogue.com or amazon.com. Once the batter is made it needs to be
chilled before rolling into balls. Then the balls are flattened into a
patty shape and refrigerated again until firm. All that is left to do is
to dip each patty in melted chocolate that has been combined with a little
vegetable shortening. The shortening keeps the chocolate shiny even when
refrigerated. It also means we do not have to temper the chocolate; a step
that most of us like to avoid. These patties will keep in the refrigerator
for up to a month and make a unique holiday gift.
Peppermint
Patties: Line a cookie sheet with aluminum foil, smoothing out any wrinkles.
Lightly dust the foil with confectioners sugar (powdered or icing).
In the bowl of
your electric mixer, or with a hand mixer, beat (on low speed) the sugar,
butter, peppermint oil, vanilla extract, and evaporated milk until combined.
Increase the speed to medium-high and beat until very creamy (about 2-3
minutes). Transfer the batter to a bowl, cover with plastic wrap, and place in
the refrigerator to chill until firm enough to roll into balls (about 30 - 60
minutes).
Roll the batter
into 1 inch (2.54 cm) balls and place on the prepared pan. Flatten each ball
with the palm of your hand until the patties are about 1 1/2 inches (4 cm) in
diameter and 1/3 inch (1 cm) thick. Cover and place in the refrigerator until
the patties are firm (about one hour).
Chocolate Coating:
Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of
simmering water. Remove the patties from the refrigerator and dip, one patty at
a time, into the melted chocolate, making sure both sides of each patty are
completely coated with chocolate. (You can use 2 forks or a chocolate dipping
fork.) Let any excess chocolate drip back into the bowl and then place the
patties back on the foil. Once all the patties have been dipped in the
chocolate, return to the refrigerator to chill until firm (30 - 60 minutes).
Store in the refrigerator in an airtight container (separate layers with
parchment paper or wax paper) for up to one month.
Makes 25 - 30
patties.
Sources:
McGee, Harold. 'On
Food and Cooking'. A Fireside Book. New York: 1984.
Rosen, Michael J.
'Baking From The Heart'. Broadway Books. New York: 2004.
Wilson, Dede. 'A
Baker's Field Guide to Holiday Candy & Confections'. The Harvard Common
Press. Boston: 2005.
http://www.hersheys.com/products/details/york.asp
Peppermint Patties:
2 cups
(260 grams) confectioners (powdered or icing) sugar
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