Search for anything:

Peppermint Patties

candy

1/4 cup light cream
2 tablespoons light corn syrup
2 1/2 cups icing sugar
1/2 teaspoon peppermint extract
4 ounces semisweet or bittersweet chocolate; melted

In top of double boiler, combine cream, corn syrup an sugar; stir until smooth. Cook over barely simmering water, stirring constantly, for about 10 minutes or until mixture is satiny. Remove from heat and stir in peppermint extract. Let stand over hot water in bottom of double boiler while you work. Using small warm spoon, drop 1/2 teaspoon of the peppermint mixture onto waxed paper-lined baking sheets, swirling spoon as you raise it to form flat patties. Continue with remaining peppermint mixture. (Spoon will become coated with sugar as you work so have extra spoons warming in glass of hot water; dry thoroughly before dipping into peppermint mixture.) Chill patties until set, then store in cool place (not refrigerator) for several hours before continuing with recipe. Dip patties into melted chocolate and place on waxed paper-lined baking sheets. As they set, trim any trails of chocolate from patties with toothpick or small knife. Return trimmings to pot of melted chocolate unless peppermint mixture has adhered to them. Store patties in single layers separated by waxed paper in refrigerator.

Contributor: Merry Christmas Cookbook by Canadian Living

Yield: 60 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU