Homemade Peppermint Patties

 paper or wax paper. They will last up to 2 weeks.

Can I Freeze Homemade Peppermint Patties?

Yes, for longer storage, freeze homemade peppermint patties. Once the chocolate has set, store them in an airtight freezer-safe container. Freeze them for up to 3 months. When ready to enjoy, let the patties thaw in the refrigerator.

Ingredients

Patties (Filling)

▢10 cups (1.25 kg) confectioners' sugar, divided, plus extra▢½ cup (170.5 g) light corn syrup▢⅓ cup water▢2 teaspoons peppermint extract▢¼ cup (½ stick / 57 g) unsalted butter, softened▢¼ teaspoon kosher salt

Chocolate Coating

▢2 bags (12 ounces each) semi-sweet chocolate chips▢2 tablespoons vegetable oil

Instructions

Patties (Filling)

Line a baking sheet with parchment paper. Set aside.

To the bowl of a stand mixer fitted with the paddle attachment, add 9 cups confectioners' sugar, corn syrup, water, peppermint extract, butter, and salt. Mix at medium speed until just combined.

Dust a work surface with the remaining cup of confectioners' sugar. Place the mixture onto the sugar, kneading until smooth.

Set out a sheet of parchment paper. Place patty mixture on parchment paper and sprinkle the top with more confectioners' sugar.

Place a second sheet of parchment paper on top of the filling mixture. Roll the filling out to a ½-inch thickness.

Using a 2-inch round cutter, cut out as many circles as possible and transfer to the lined baking sheet. Then, combine the leftover scraps and roll back out again. Repeat until all of the patties have been cut. (I was able to make 40 patties.)

Place in the freezer for about 15 minutes, or until firm. Near the end of the chilling time, prepare the chocolate coating.

Chocolate Coating

To a medium microwave-safe bowl, add chocolate and oil. Microwave in 15-second increments, stirring between, until chocolate is melted.

Once the chocolate is melted, using a fork, place a chilled patty on the fork and carefully dip it into the melted chocolate, letting the excess drip off. You can also scrape the back of the fork against the rim of the bowl to get rid of the excess chocolate.

Place the dipped patty back onto the lined baking sheet. Continue with the remaining patties.

Chill the peppermint patties in the freezer for at least 10 minutes, or until the chocolate is set. Enjoy!