20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
ice cream recipes
strawberry recipes
healthy baking
lemon recipes
apple recipes
pumpkin recipes
cranberry recipes
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
trifle recipes
blueberry recipes
valentine's baking
thanksgiving baking
easter baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Peppermint Patties Recipe & Video

Printer Friendly Page

Pin It

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, and 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 actually 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, health food stores, or you can order it online from the bakerscatalogue.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 peppermint patty in melted chocolate that has been combined with a little vegetable shortening or butter. 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 and welcome holiday gift.

Related Recipes You May Like

Peanut Butter Cups

S'Mores

Peanut Brittle

Peppermint Bark

 Peanut Butter Balls

Chocolate Peanut Squares

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 an hour).

Roll the batter into 1 inch (2.5 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 1/4 inch (.6 cm) thick. Cover and place in the refrigerator until the patties are firm (at least one hour, or even overnight).

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. Preparation time 90 minutes.

View comments on this recipe on YouTube

Resources:

bakerscatalogue.com

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 (240 grams) confectioners (powdered or icing) sugar

1 1/2 tablespoons (20 grams) unsalted butter, softened

1/4 teaspoon peppermint oil (make sure it is labeled for internal use) (do not use peppermint extract)

1/4 teaspoon pure vanilla extract

2 tablespoons (30 ml) evaporated milk

Chocolate Coating:

8 ounces (240 grams) semi sweet or bittersweet chocolate, coarsely chopped

1 tablespoon (12 grams) shortening

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC