Easy Peppermint Candy Recipe
You know, there are some treats that just transport you back in time, right? For me, it’s these homemade peppermint patties. They’re not like the store-bought ones you might be thinking of – these have a depth of flavor and a wonderful, slightly chewy texture that’s just… well, heavenly. I remember my grandma making these every holiday season, and the smell of peppermint and chocolate would fill our whole house. It felt like pure magic. And honestly, even now, when I whip up a batch, it feels a little bit like magic too. If you’re a fan of classic chocolate and mint, these are going to be your new best friends. They’re seriously a million times better than any candy bar, and way more satisfying than just grabbing a handful of chips when that sweet craving hits.
What are some good homemade peppermint patties?
So, what exactly *are* these glorious little rounds of deliciousness? Think of them as a sophisticated, homemade version of those beloved little chocolate-covered mint candies. But trust me, the comparison stops there. These aren’t just a quick melt-and-pour situation. We’re talking about a tender, flavorful center, rich with peppermint and bound together beautifully, all enrobed in a smooth, dark chocolate shell. The “patty” part refers to the delightful shape and texture – a satisfyingly soft bite that melts in your mouth. They’re essentially little bites of joy, perfect for a treat at any time of day, or a special something to share. The name itself, peppermint patties, hints at their simple, yet profound, deliciousness.
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this recipe, and why I just *know* you’re going to adore it. First off, the flavor! That crisp, refreshing peppermint combined with the deep, dark chocolate is just an unbeatable combination. It’s intensely satisfying without being overly sweet, which is a big win in my book. And then there’s the simplicity. Despite how fancy they look and taste, these peppermint patties are surprisingly straightforward to make. You don’t need any fancy equipment, just a little bit of patience and love. I’ve made them on busy weeknights when I needed a little pick-me-up, and they always deliver. Plus, they’re incredibly cost-effective. You probably have most of the ingredients in your pantry already, making them a budget-friendly indulgence. I also love how versatile they are. While they’re a fantastic dessert on their own, they’re also perfect for tucking into lunchboxes, sharing at parties, or even just having on hand for when that 10 pm sweet tooth strikes. What I love most about this recipe, though, is the personal touch. Making them myself means I control the quality of ingredients and the intensity of the flavors. It’s a little act of self-care, really, and the joy it brings when people try them is just the icing on the cake (or, well, the chocolate on the patty!). They’re just so much more rewarding than anything you can buy.
How do I make peppermint patties?
Quick Overview
The process for making these delightful peppermint patties is actually quite streamlined. We’ll start by creating a luscious, mint-infused center that sets up beautifully. Then, we’ll dip them in rich, melted dark chocolate to create that classic shell. It’s a two-part process, but each part is manageable and rewarding. The key is patience during the chilling and dipping stages. You’ll end up with professional-looking treats that taste miles better than anything from a candy aisle. It’s a recipe that truly makes you feel like a culinary rockstar, even if you’re a beginner.
Ingredients
For the Peppermint Center:
2 cups powdered sugar, sifted (this is important for a smooth texture!)
1/4 cup butter, softened (unsalted is best so you can control the salt)
1/4 cup light corn syrup (trust me, this is the secret to that chewy-but-tender texture)
1 teaspoon pure peppermint extract (don’t skimp on quality here; it makes all the difference!)
A tiny pinch of salt (just to balance the sweetness)
For the Chocolate Coating:
12 ounces good quality dark chocolate chips or chopped dark chocolate (I love using a bittersweet chocolate for a nice contrast)
1 tablespoon coconut oil or vegetable shortening (this helps the chocolate melt smoothly and gives it a lovely sheen)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
While this recipe doesn’t involve baking in the traditional sense, you’ll want to prep a baking sheet. Line a baking sheet with parchment paper or wax paper. This is crucial for easy removal of the peppermint centers once they’re firm. Make sure you have enough space in your refrigerator for this baking sheet, as it will need to chill undisturbed.
Step 2: Mix Dry Ingredients
In a medium bowl, add your sifted powdered sugar and the softened butter. Using a sturdy spoon or a hand mixer on low speed, begin to combine them. You want it to start forming a somewhat crumbly mixture. If you don’t sift your powdered sugar, you risk little lumps, and nobody wants that in their perfect peppermint patty center!
Step 3: Mix Wet Ingredients
In a separate small bowl or liquid measuring cup, whisk together the light corn syrup, pure peppermint extract, and the tiny pinch of salt. The corn syrup is key here – it prevents the center from becoming too dry or brittle and gives it that wonderful melt-in-your-mouth quality. Make sure your peppermint extract is fresh; an old one can lose its potency.
Step 4: Combine
Gradually add the wet ingredients to the powdered sugar and butter mixture. Stir or mix until a stiff dough forms. It should be firm enough to handle but still pliable. If it seems too dry and crumbly, add a tiny bit more corn syrup (like, half a teaspoon at a time). If it’s too sticky, add a tablespoon more sifted powdered sugar. The goal is a dough that holds its shape without being sticky.
Step 5: Prepare Filling
Once your peppermint dough is ready, it’s time to shape it. You can either roll it out and cut circles, or simply roll small portions into little balls and then flatten them into small discs, about 1/2 inch thick and 1.5 to 2 inches in diameter. I like to use a small cookie cutter (around 1.5-inch diameter) to get perfectly uniform patties. Place these shaped patties onto your prepared baking sheet. Chill these in the refrigerator for at least 30 minutes, or until firm to the touch. This step is important so they don’t fall apart when you dip them in the chocolate.
Step 6: Layer & Swirl
This step is really about the chilling of the peppermint centers. Once they’ve firmed up in the fridge, they are ready for their chocolate bath. There’s no layering or swirling involved in the center itself, but the smooth, uniform shape is what makes the final dipped patty look so professional.
Step 7: Bake
No baking required for this recipe! The peppermint centers are set by chilling, not by heat. So, you can skip the oven preheating and baking steps entirely for this part.
Step 8: Cool & Glaze
This is where the “glaze” – the chocolate coating – comes in. While the peppermint centers are chilling, prepare your chocolate. In a heatproof bowl set over a saucepan of simmering water (a double boiler), or in the microwave on 30-second intervals, melt the dark chocolate chips with the coconut oil or shortening. Stir until smooth and completely melted. Make sure no water gets into the chocolate, as it will seize up. Once melted, remove from heat. Take your chilled peppermint patties from the refrigerator. Using a fork or a toothpick dipped in the chocolate, carefully dip each patty into the melted chocolate, ensuring it’s fully coated. You can gently tap the fork on the edge of the bowl to let excess chocolate drip off. Place the coated patties back onto the parchment-lined baking sheet. You can use the back of a fork to make little swooshes or decorative lines on top if you like, but a clean, smooth coat looks gorgeous too.
Step 9: Slice & Serve
Once the chocolate coating has set (this happens relatively quickly at room temperature, or you can speed it up in the fridge for about 10-15 minutes), your peppermint patties are ready! You can serve them right away. They’re best when the chocolate is firm and the center is just slightly yielding. No slicing is needed since they are already individually portioned patties!
What to Serve It With
These homemade peppermint patties are wonderfully versatile. They’re delicious on their own, of course, but here are a few ideas on how to pair them for different occasions:
For Breakfast: While maybe not a *traditional* breakfast item, a small, elegant peppermint patty alongside a hot cup of black coffee or a creamy latte can be a delightful little morning treat to start your day with a touch of luxury. They offer a hint of sweetness without being overwhelming.
For Brunch: Serve these on a pretty platter as part of your dessert spread. They look stunning alongside fruit tarts, mini cheesecakes, or even just fresh berries. A sparkling cider or a light moscato would complement their minty chocolate notes beautifully. Their small size makes them perfect for guests to pick at.
As Dessert: This is where they truly shine! After a hearty meal, offering a few of these homemade peppermint patties is a sophisticated touch. They’re a perfect palate cleanser. I love serving them with a glass of red wine, like a port, or even a rich hot chocolate on a chilly evening. They’re small enough that people don’t feel guilty having one (or two!).
For Cozy Snacks: On a cold afternoon, curled up with a book and a cup of tea, a peppermint patty is just the thing. They’re also fantastic for unexpected guests. You can have a batch ready to go, and they always impress. My kids actually love them with a glass of cold milk – it’s like a grown-up chocolate milk experience!
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. It’s all about the little details!
Peppermint Center Prep: Sifting your powdered sugar is non-negotiable if you want that super smooth texture. It really makes a difference. Also, make sure your butter is softened, not melted. You want it to incorporate into the sugar without making the mixture greasy. And don’t go overboard with the peppermint extract! A little goes a long way, and too much can make them taste medicinal. Start with the amount I’ve suggested, and you can always add a tiny bit more if you prefer a stronger mint flavor, but do it cautiously.
Mixing Advice: When you combine the wet and dry ingredients, mix until *just* combined into a stiff dough. Overmixing can make the centers tough. You’re not developing gluten here, so there’s no need to knead or vigorously beat. Just bring it together until it forms a cohesive dough. If it’s too crumbly to shape, add a tiny bit more corn syrup or even a teaspoon of water. If it’s too sticky, add a bit more sifted powdered sugar.
Shaping Matters: For the best results, try to make your patties as uniform in thickness as possible. This ensures they all set evenly and coat nicely in chocolate. I find using a small round cookie cutter (about 1.5 inches) is the easiest way to achieve this. If you’re rolling them by hand, try to make them consistently flat disks. Chilling them until they are firm is also a critical step before dipping!
Ingredient Swaps: While I swear by dark chocolate for the coating, if you’re more of a milk chocolate person, feel free to use good quality milk chocolate chips. Just be aware that it will be sweeter. For the peppermint extract, you can experiment with spearmint extract for a slightly different flavor profile, though peppermint is the classic. For the corn syrup, if you absolutely can’t find it, you could try a very light-colored honey or golden syrup in a pinch, but the texture might be slightly different.
Chocolate Coating Tips: When melting your chocolate, patience is key. Don’t overheat it, or it can become clumpy. Using a double boiler is the safest bet. The addition of coconut oil or shortening is important; it lowers the melting point of the chocolate and makes it smoother and easier to dip. If your chocolate seizes (becomes thick and grainy), it’s usually because a tiny bit of water got into it. Unfortunately, there’s no fixing seized chocolate.
Glaze Variations: If you want to add a little flair, once the chocolate is dipped, you can drizzle a contrasting chocolate (like white chocolate) over the top. Or, for a festive touch, sprinkle a few tiny edible silver dragees or colored sanding sugar onto the wet chocolate right after dipping.
Storing and Reheating Tips
These homemade peppermint patties are surprisingly good at keeping their freshness, but there are a few ways to ensure they stay delicious.
Room Temperature: Once the chocolate coating is completely set, you can store your peppermint patties in an airtight container at room temperature for up to a week. They do best in a cool, dry place, away from direct sunlight, which can cause the chocolate to melt or bloom. I usually layer them between sheets of parchment paper so they don’t stick together.
Refrigerator Storage: If your kitchen tends to be warm, or you want them to last a bit longer, you can store them in the refrigerator. Place them in an airtight container, again layering with parchment paper. They’ll keep well for about 10-14 days. The texture of the peppermint center might become a little firmer when cold, so you might want to let them sit out for about 10-15 minutes before enjoying to soften them up a bit.
Freezer Instructions: For longer storage, these peppermint patties freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 2-3 months. To thaw, simply transfer them from the freezer to the refrigerator and let them come to room temperature slowly. This prevents condensation from forming on the chocolate.
Glaze Timing Advice: The key to storing with the glaze intact is to ensure the chocolate is fully set before storing. If you plan to eat them within a day or two, storing them at room temperature is fine. If they’re going into the fridge or freezer, make sure the chocolate shell is completely hardened and dry. This prevents any moisture issues that could affect the chocolate’s appearance.
Frequently Asked Questions
Final Thoughts
I truly hope you give these homemade peppermint patties a try. They’re more than just a sweet treat; they’re a little piece of comfort, a taste of nostalgia, and a testament to how incredibly rewarding homemade candy can be. They’re simple enough for a beginner but sophisticated enough to impress even the most discerning sweet tooth. The satisfying blend of cool peppermint and rich chocolate is a classic for a reason, and making them yourself just amplifies that joy. If you love this recipe, you might also enjoy my homemade chocolate truffles or my easy no-bake cookies for more simple indulgence!
I can’t wait to hear how yours turn out! Don’t forget to leave a comment below and share your experience, or even your own tips and variations. Happy candy making!
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 and mix on medium speed until well blended. The mixture may take a few minutes to come together.
- Line a large baking sheet with parchment paper. Using about 1 tablespoon of filling per patty, shape it into a ball, then flatten it for the traditional round shape. If you want to make football shapes, form a ball and then pinch the ends. Continue until all the filling is used. Cover the shaped patties with plastic wrap and freeze for at least 2 hours, or overnight.
- Melt the Ghirardelli dark chocolate melting wafers according to package directions. Use a toothpick to dip each frozen peppermint patty into the melted chocolate. Let the excess chocolate drip off and place the coated patty back onto the parchment paper. Repeat with all the patties. They should set quickly due to being coated while still cold.
- If making football shapes, melt the Ghirardelli white chocolate wafers according to package directions. Pour the melted white chocolate into a small ziploc bag, cut a tiny corner off the bag, and pipe laces onto the chocolate-coated football-shaped patties. They will set within minutes.
- Store the finished peppermint patties at room temperature in a covered container.
