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Peppermint Patties

Peppermint Patties

Ingredients

  • 2 cups (225 grams) confectioners' sugar
  • 3 tablespoons (45 milliliters) light corn syrup
  • 2 teaspoons water
  • Scant 1/8 teaspoon peppermint extract or oil
  • 6 ounces (170 grams) bittersweet or semisweet chocolate, chopped

Prep Time:

Cook Time:

Serves:

These mint disks are adapted from a recipe passed on to the cookbook author by Elizabeth Falkner, the owner of San Francisco’s popular Citizen Cake bakery. The mixture is simple to put together, and you can adjust the mint flavor to your liking. Taste a bit and add more if you wish, as mint extracts and oils vary.

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Recipe reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz, copyright © 2007. Published by Ten Speed Press.

Photo credit: Lara Hata © 2008

Click on title to purchase the cookbook:
Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Makes 2 cups (450 grams) chopped candies.

Storage: Peppermint Patties can be stored in the freezer or refrigerator, well wrapped, for up to 1 month.

Preparation

  1. Line a baking sheet with plastic wrap or parchment paper and dust it with about 1 tablespoon of the confectioners' sugar.
  2. In a bowl, mix the corn syrup, water, and mint extract or oil. Gradually stir in the remaining confectioners' sugar. As the mixture thickens, knead it with your hands until it forms a smooth ball (it will seem dry at first, but it will come together).
  3. Pat the dough out onto the sugar-dusted baking sheet about 1/3 inch (1 centimeter) thick and let it dry, uncovered, for at least 8 hours or overnight.
  4. Melt the chocolate in a clean, absolutely dry bowl set over simmering water, stirring until smooth. Remove from the heat. Line a dinner plate with plastic wrap. Cut the mint disk into 6 triangular wedges, as if cutting a pie, and brush off any excess powered sugar. Using 2 forks, dip each wedge in the chocolate, turning it over to coat both sides, then transfer each piece to the plastic-lined dinner plate. (Since they're going to be chopped up, don't worry if they're not museum quality.)
  5. Chill in the refrigerator or freezer until the chocolate has firmed up, then chop into bite-sized pieces.
  6. Mixing Them In: Fold the Peppermint Patty pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.