Easy Peppermint Candy Recipe
Oh, you are going to LOVE this! There are some treats that just bring you right back to childhood, aren’t there? For me, it’s the smell of freshly baked cookies, but it’s also those little bursts of cool, minty sweetness that just make everything feel a bit more festive. I’m talking about peppermint patties, and not the kind you grab from the checkout aisle. Nope, we’re diving into making these from scratch, and trust me, they are SO much better. They have this perfect balance – a slightly firm, melt-in-your-mouth center with a delicate chocolate shell. It reminds me a bit of my grandma’s famous fudge, in the sense that it’s deceptively simple but delivers pure joy with every bite. If you’ve ever thought making your own candy was too complicated, this recipe is going to change your mind. It’s my go-to when I need a little pick-me-up or when I want to impress guests without spending hours in the kitchen.
What are some good homemade peppermint patties?
So, what exactly *are* these magical little discs of deliciousness? Think of them as a delightful, homemade version of those popular store-bought mint candies, but with a much richer flavor and a tender, almost creamy interior. The name itself, “peppermint patties,” is pretty straightforward, but it doesn’t quite capture the magic. It’s essentially a cool, mint-infused fondant filling that’s dipped in smooth, dark chocolate. The “patty” part refers to their lovely, flat, round shape. They’re not cooked in the traditional sense like a cake or cookies; the filling is more about creating a delightful texture that’s both firm enough to hold its shape and soft enough to dissolve on your tongue. The origins are a bit fuzzy, but the concept of mint and chocolate has been around forever, and these patties are a perfect evolution of that classic pairing. It’s a simple candy that packs a serious flavor punch, and it’s incredibly satisfying to make them yourself.
Why you’ll love this recipe?
Honestly, the list is pretty long, but let me hit you with the highlights. First off, the flavor is just out of this world. You get that invigorating burst of peppermint, but it’s perfectly balanced by the rich, slightly bitter dark chocolate. It’s not cloyingly sweet like some candies can be. The texture is where it really shines, though. The center is this wonderfully smooth, almost creamy fondant that just melts in your mouth, giving way to the crisp snap of the chocolate shell. It’s pure bliss. And the simplicity! This recipe is surprisingly easy to whip up. You don’t need any fancy equipment or special skills, which is a huge win in my book. Plus, the ingredients are pretty budget-friendly. You probably have most of them in your pantry already! What I love most about these peppermint patties is their versatility. They’re perfect for holiday goodie bags, a sweet treat after a meal, or just a little indulgence on a Tuesday. They look so elegant, but they’re incredibly forgiving to make. If you’re looking for a fantastic treat that’s impressive yet totally doable, this is it. It’s way better than any store-bought version you’ll find, and that personal touch makes them extra special.
How do I make peppermint patties?
Quick Overview
Making these homemade peppermint patties is a two-part process: creating the minty filling and then coating them in chocolate. We’ll start by mixing up a simple fondant base, infusing it with peppermint, and letting it firm up slightly. Then, we’ll shape it and dip it in melted chocolate. The key is a gentle touch and patience, especially when it comes to the chocolate coating. It’s a straightforward method that yields incredibly impressive results, and it’s way more fun than you might think!
Ingredients
For the Main Batter (the Minty Center):
4 cups confectioners’ sugar, sifted (This is crucial for a smooth texture! Don’t skip sifting)
1/4 cup light corn syrup (This helps with smooth texture and prevents crystallization)
1/4 cup milk (I’ve used whole milk for the best richness, but 2% works too)
1 teaspoon peppermint extract (Use a good quality extract for the best flavor. You can find this in the baking aisle)
For the Filling (the Chocolate Coating):
12 ounces good quality dark chocolate chips or chopped dark chocolate (Using chocolate chips is easier, but bar chocolate gives a slightly smoother finish. I love a good semi-sweet or bittersweet)
For the Glaze (Optional Drizzle):
1/4 cup confectioners’ sugar
1-2 tablespoons milk
A tiny drop of peppermint extract (optional, if you want an extra minty kick)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Okay, for this recipe, we don’t actually *bake* anything in the traditional sense, but we do need to prep our workspace. You’ll want to line a baking sheet with parchment paper. This is essential for preventing sticking and making it easy to remove the peppermint patties once they’re set. Make sure the parchment paper covers the entire surface of the baking sheet.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the sifted confectioners’ sugar. Sifting is really important here to avoid any lumps in your peppermint filling. You want it to be as smooth as possible, so take your time with this step. If you don’t have a sifter, you can push the sugar through a fine-mesh sieve with a spoon.
Step 3: Mix Wet Ingredients
In a separate small saucepan over low heat, gently warm the light corn syrup and milk. You don’t want it to boil, just to get warm. This helps the corn syrup dissolve nicely and creates a smooth base for the fondant. Stir in the peppermint extract. Give it a good sniff – that’s the aroma of deliciousness to come!
Step 4: Combine
Pour the warm wet ingredients into the bowl with the sifted confectioners’ sugar. Now, you’re going to mix this together. I usually start with a spoon and then switch to my hands when the dough starts to come together. It will be a thick, paste-like consistency. You want to knead it gently for a minute or two until it’s smooth and pliable, like a soft playdough. If it seems too sticky, add a tiny bit more confectioners’ sugar, a tablespoon at a time. If it seems too dry, add a splash more milk, just a teaspoon at a time.
Step 5: Prepare Filling
Once your minty dough is ready, you need to roll it out. You can either roll it out on a lightly sugared surface or between two sheets of parchment paper. Roll it to about 1/4-inch thickness. Then, using a small, round cookie cutter (about 1 to 1.5 inches in diameter is perfect), cut out your peppermint patties. If you don’t have a cutter, a small glass rim or even just a spoon can be used to make little discs. Place these cut-outs onto your prepared baking sheet.
Step 6: Layer & Swirl
Now for the fun part: the chocolate coating! You want to melt your dark chocolate. I usually do this in a double boiler or carefully in the microwave on low power, stirring every 30 seconds until it’s smooth and glossy. Once melted, you’ll dip each peppermint patty into the chocolate, making sure it’s fully coated. A fork is your best friend here. Gently lift the patty out, letting any excess chocolate drip back into the bowl. Place the coated patties back onto the parchment-lined baking sheet. This is where you get that classic “patty” look!
Step 7: Bake
As I mentioned, there’s no baking involved in the traditional sense. The patties just need to set and chill. Once they’re all dipped in chocolate, pop the entire baking sheet into the refrigerator for about 30 minutes, or until the chocolate has hardened completely. This allows the chocolate to firm up and the minty center to stabilize.
Step 8: Cool & Glaze
Once the chocolate is firm, you can make an optional glaze if you like. Whisk together the confectioners’ sugar, milk, and a tiny bit of peppermint extract until smooth and drizzly. You can then use a spoon or a piping bag with a small tip to drizzle this over your chocolate-coated patties. It adds a pretty touch and an extra hint of mint. Let the glaze set for another 10-15 minutes in the fridge.
Step 9: Slice & Serve
And there you have it! Your beautiful homemade peppermint patties are ready to be enjoyed. You can serve them chilled right from the fridge, or let them sit at room temperature for a few minutes if you prefer a softer texture. They’re perfect for gifting, sharing, or just treating yourself. I like to arrange them on a pretty platter for a little dessert showstopper.
What to Serve It With
These delightful peppermint patties are so versatile, you can enjoy them in so many ways! For a quick breakfast treat, they’re surprisingly good alongside a strong cup of black coffee – that minty chocolate combo is a wake-up call for your taste buds! For a more leisurely brunch spread, imagine these little gems nestled next to some fresh fruit salad and maybe a slice of quiche. They add a touch of elegance without being too heavy. As a sophisticated dessert, they’re absolutely perfect after a rich meal. Serve them with a glass of dessert wine or a steaming mug of hot chocolate for a double dose of indulgence. And for those cozy evenings when you just need a little something sweet, these are the ultimate comfort snack. I love pairing them with a warm cup of herbal tea, like chamomile or ginger, for a calming end to the day. My kids, bless their hearts, just devour them plain, usually right after dinner, and I can’t blame them!
Top Tips for Perfecting Your Peppermint Patties
Over the years, I’ve learned a few tricks that make these peppermint patties turn out just right every single time. First, on the zucchini prep (wait, what zucchini? Oh, you must be thinking of zucchini bread! Silly me, this recipe doesn’t have zucchini! My brain sometimes gets ahead of itself when I think about sweets!). Let’s focus on the fondant. The key to a super smooth fondant center is really in the mixing. Make sure you sift your confectioners’ sugar – I cannot stress this enough! It prevents those annoying little lumps from forming. When you’re combining the wet and dry ingredients, work gently. Overmixing can make the fondant tough, and nobody wants a tough peppermint patty! You want it to be just combined and then kneaded until smooth and pliable. For the chocolate coating, use good quality chocolate. It really makes a difference in the taste and how smoothly it melts. If your chocolate gets too thick while you’re dipping, just pop it back into the double boiler or microwave for a few seconds to re-warm it gently. Don’t overheat it, or it will seize up! When it comes to ingredient swaps, if you can’t find light corn syrup, you can try using golden syrup or even an equal amount of granulated sugar dissolved in a tiny bit of water, but corn syrup is really ideal for texture. And for the peppermint extract, start with the amount I’ve listed and taste your fondant mixture. You can always add another drop or two if you want a stronger mint flavor, but be careful – it’s potent! If you’re making the optional glaze, aim for a consistency that’s thin enough to drizzle but not so thin that it runs off completely. A little goes a long way! I learned that the hard way after my first few attempts looked more like abstract art than elegant drizzle.
Storing and Reheating Tips
Proper storage is key to keeping these peppermint patties fresh and delicious. At room temperature, they’ll stay good for about 3-5 days, especially if they’re kept in an airtight container. I usually just use a regular food storage container, and I try not to stack them too high to avoid smushing the chocolate. If it’s quite warm in your house, you might want to store them in the refrigerator to prevent the chocolate from softening too much. In the refrigerator, they’ll last even longer, usually for about 1-2 weeks. Just make sure they’re in a sealed container to prevent them from absorbing other odors. When it comes to freezing, these hold up surprisingly well! You can freeze them for up to 2-3 months. The best way to do this is to wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. To thaw, simply transfer them to the refrigerator overnight. I usually don’t “reheat” them in the traditional sense, as they’re meant to be enjoyed cool. However, if the chocolate coating has softened too much, a brief chill in the fridge will firm it right up. For the glaze, I always recommend adding it just before serving or after the patties have fully set and chilled, especially if you plan on storing them for longer than a day or two. This prevents the glaze from becoming sticky or dissolving into the chocolate.
Frequently Asked Questions
Final Thoughts
There you have it, my friends! My absolute favorite way to make homemade peppermint patties. I really hope you give these a try. They’re more than just a candy; they’re a little piece of homemade happiness that’s perfect for sharing (or not, no judgment here!). The satisfaction of making something so delicious from scratch is truly something special, and the taste and texture of these peppermint patties are just miles beyond anything store-bought. They’re a wonderful way to treat yourself, your family, or your friends. If you love this recipe, you might also enjoy my recipes for classic chocolate chip cookies or my foolproof fudge – they have that same kind of comforting, homemade goodness. I can’t wait to hear how your peppermint patties turn out! Please leave a comment below and let me know your thoughts, or share your own tips and variations. Happy baking (or candy-making, in this case)!
Homemade Peppermint Patties
Ingredients
Method
- In a large mixing bowl, beat marshmallow cream, softened butter, vanilla extract, and peppermint extract until fully combined.
- Gradually add the powdered sugar, mixing on medium speed until the mixture is well blended and comes together into a dough-like consistency. This may take a few minutes.
- Line a large baking sheet with parchment paper. Using about 1 tablespoon of filling, shape into a ball, then flatten it into a traditional patty shape. If making footballs, shape into a ball and then pinch the ends. Continue until all filling is used.
- Cover the shaped patties with plastic wrap and freeze for at least 2 hours, or preferably overnight, until firm.
- Melt the dark chocolate melting wafers according to package directions. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or use a double boiler.
- Using a toothpick or a fork, dip each frozen peppermint patty into the melted chocolate, allowing excess chocolate to drip off. Place the coated patties back onto the parchment-lined baking sheet. Repeat with all patties.
- If using white chocolate for decoration, melt it according to package directions. Pour into a small zip-top bag, snip off a tiny corner, and pipe laces onto the chocolate-coated patties to resemble footballs.
- Allow the chocolate to set completely. This should happen quickly due to the cold patties. Store at room temperature in an airtight container.
