Recipe: Homemade Peppermint Patties

It's cookie baking day today!  Most of them are going in the freezer to wait for Christmas... good to stock up...

These aren't cookies, but they are totally delicious.  And dangerously easier than I thought they would be.  In the past, I have failed at candy making, but I decided to give these a try since there is no "cooking to soft ball stage at such and such a temperature" involved.

You could make them by dipping the centers in chocolate, but the Wilton Peanut Butter Cup molds I have work very well with less mess and fuss.


Homemade Peppermint Patties

Filling:
2 1/2 cups confectioners sugar, divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract

Dark chocolate chips (I used Hershey's Special Dark, semisweet would also be ok)

Beat 2 1/4 cups confectioners sugar with corn syrup, water, and peppermint extract using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined.

Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth.  Roll into small disks that will fit into your candy mold with a little room to spare.  Freeze the disks for at least 15 minutes.

Just use a spoon.  This squirt bottle was a terrible idea.

Melt chocolate carefully in a double boiler or a microwave.  When the filling disks have chilled for at least 15 minutes, scoop a small amount of chocolate into the bottoms of the molds, top with the filling, and then cover with more chocolate.  Freeze briefly to solidify, and then pop out of the molds.

Mmmmm, delicious centers.