Homemade Candy: Peppermint Patties

Step 1

Beat butter, sugar, and vanilla at about 10 minutes until mixture is light, flluffy, and a pale color.Add a three of drops of peppermint oil, taste, and add more if needed.Add a tablespoon at a time of the heavy cream or evaporated milk to obtain the desired consistency.Refrigerate for several hours.To form patties:If using a mold(PREFERRED METHOD), melt chocolate pieces in a double boiler.Coat mold with melted chocolate.Scrape filling mixture with spoon and pat into a round shape smaller than the mold by at least 1/8 in depth and in diameter.Place round into chocolate lined mold (the chocolate should have started to harden).Place filled mold into freezer for a few minutes if filling has become very soft; if it is not too soft, go to next step.Cover each filled patty with melted chocolate and spread evenly with an off-set spatula.Place in refrigerator or freezer to set.When set, turn out by quickly flipping the mold down onto a surface or wire rack.If NOT using a mold, scrape filling with a spoon and form round patties.Place patties on a baking sheet lined with parchment or waxed paper.Place sheet in freezer when full until patties harden.Melt chocolate pieces in a double boiler.Use candy fork, a long fork, or even tooth picks to dip patty into chocolate to cover.Or patty may be enrobed in chocolate by placing patties on a rack over wax or parchment paper in a baking sheet and pouring chocolate over individual patties.You will need to refreeze them to harden, turn them over and repeat on the other side…not my suggested method.Allow candy to set for several hours before boxing it for gifts or storage.Store in airtight containers.

Step 3

Beat butter, sugar, and vanilla at about 10 minutes until mixture is light, flluffy, and a pale color.Add a three of drops of peppermint oil, taste, and add more if needed.Add a tablespoon at a time of the heavy cream or evaporated milk to obtain the desired consistency.Refrigerate for several hours.To form patties:If using a mold(PREFERRED METHOD), melt chocolate pieces in a double boiler.Coat mold with melted chocolate.Scrape filling mixture with spoon and pat into a round shape smaller than the mold by at least 1/8 in depth and in diameter.Place round into chocolate lined mold (the chocolate should have started to harden).Place filled mold into freezer for a few minutes if filling has become very soft; if it is not too soft, go to next step.Cover each filled patty with melted chocolate and spread evenly with an off-set spatula.Place in refrigerator or freezer to set.When set, turn out by quickly flipping the mold down onto a surface or wire rack.If NOT using a mold, scrape filling with a spoon and form round patties.Place patties on a baking sheet lined with parchment or waxed paper.Place sheet in freezer when full until patties harden.Melt chocolate pieces in a double boiler.Use candy fork, a long fork, or even tooth picks to dip patty into chocolate to cover.Or patty may be enrobed in chocolate by placing patties on a rack over wax or parchment paper in a baking sheet and pouring chocolate over individual patties.You will need to refreeze them to harden, turn them over and repeat on the other side…not my suggested method.Allow candy to set for several hours before boxing it for gifts or storage.Store in airtight containers.