Peppermint Patties

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     My mother loves Peppermint Patties.  I believe they are her guilty pleasure.  She normally keeps a few in the refrigerator for when she needs a quick “pick me up”.  I’ve always been amused by the fact that she enjoys them so much since her name is indeed Patty.

     For Christmas this year I ended up making a lot of homemade gifts and the one I wanted to make for her was homemade Peppermint Patties.  Candy making and I do not get along all that well (I snapped two of my plastic molds in the past week as they wouldn’t release my chocolate) and I’ve been nervous to make them.  I wanted them to not only taste good but to look pretty as well.

     It turns out this recipe was really simple to make.  The peppermint inside the chocolate is made of only three ingredients that are kneaded into a dough.  The dough is then rolled into balls and popped in the freezer while the chocolate is melted.  Dip the balls in the chocolate, sprinkle with candy cane, and Presto Chango!  I had a Peppermint Patty.  They looked delicious and they tasted exactly like the original.  I ate about 5 of them to make sure but they are just as good as the real thing.  I can’t wait to see how my mom likes them on Christmas!

Peppermint Patties  (adapted from allrecipes )
1/2 can (7 oz) Sweetened Condensed Milk
2 t. peppermint extract
3 c. powdered sugar
1 pound chocolate melts
Crushed candy cane (optional)

1.  In a medium mixing bowl combine the sweetened condensed milk and peppermint extract.  Add in the 3 cups of powdered sugar and mix until smooth.

2.  Turn onto a surface sprinkled with powdered sugar.  Knead lightly to form a smooth ball.

3.  Divide the dough and shape into 1 inch balls.  Place on a waxed paper lined baking sheet and freeze for 15 minutes.

4.  Meanwhile, heat the chocolate melts in the microwave, checking every 30 seconds to see if the chocolate is melted.  When it is melted remove the peppermint balls from the freezer.

5.  Dip the balls one at a time into the chocolate, tapping on the side of the bowl to remove the excess.  Place on a sheet of waxed paper and sprinkle with crushed candy cane. 

6.  Allow the chocolate to dry for 15 minutes then place in an air tight container for up to a week.