I made this for my boyfriend a week after that kitchen incident. When I was making this, my head was spinning because of its wonderful aroma. The air in the kitchen was infused with the fresh smell of peppermint and the classic mouthwatering smell of chocolates. It was so addicting! I stayed in the kitchen for a few hours after making this—the smell remained for a while there. It’s not as strong, but it’s enough to bring you comfort.
Our friend Katrina over at In Katrina’s Kitchen has this to say about this recipe:
“These Homemade Peppermint Patties are crazy good- perfectly creamy bursting with just the right amount of peppermint flavor throughout. You’re going to want to put these on your to-do list.”
I love the fact that when you bite into it, it’s bursting with cream and peppermint. It’s easy to make too. And it’s homemade! For me, homemade candies are really one of a kind. No preservatives, freshly made, and taste oh so real.
Ingredients
2 1/2 Cups Domino powdered sugar
1 Tablespoon Karo light corn syrup
1 Tablespoon water
1 teaspoon McCormick peppermint extract
1 Tablespoon Spring Valley coconut oil (see quick tip)
1/2 Cup Hershey’s chocolate, melted
Instructions:
In the bowl of your mixer fitted with the paddle attachment combine all ingredients until smooth. Add up to 1 more Tablespoon of water if needed.
Turn out dough onto a surface dusted with powdered sugar and roll to approximately 1/4 inch thickness. If the dough is too sticky knead in some more powdered sugar 1 tablespoon at a time.
Using a 1 inch circle cutter cut into 12 candies.
Refrigerate discs for 45 minutes to 1 hour.
Melt chocolate according to package directions. Use a small spatula or knife to lift the discs then dip into chocolate. Set on parchment or wax paper. Let cool completely.
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Quick Tip: Shortening (Crisco) may be substituted for coconut oil.
Thanks again to In Katrina’s Kitchen for this amazing recipe.
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