Easy Peppermint Candy Recipe
Oh, you know those days when a craving just hits you like a ton of bricks? A specific craving, not just for “something sweet,” but for something… else. For me, lately, it’s been peppermint patties. Not the chalky, overly sweet ones you get at the grocery store, but the *real* deal. The kind that have that perfect snap, that rich dark chocolate coating, and a cool, refreshing minty center that just melts in your mouth. I remember my grandma making these for Christmas every single year, and the whole house would smell like pure magic. Now that I’ve finally perfected my own recipe, I can’t wait to share it with you all. It’s surprisingly simple, and honestly, way better than anything store-bought. Forget those fussy brownies or complicated cakes for a moment; this is the ultimate treat when you need a quick, satisfying, and utterly delightful indulgence.
What are some good homemade peppermint patties?
So, what exactly are we talking about when we say homemade peppermint patties? Think of them as little discs of pure joy. They’re essentially a creamy, intensely mint-flavored center enrobed in a shell of smooth, decadent dark chocolate. The “patty” part comes from their shape, usually round and flat, like a little coin of deliciousness. My recipe focuses on creating a filling that’s both firm enough to handle (no melty messes here!) and incredibly smooth, with a bright, authentic peppermint flavor that isn’t overpowering. The chocolate shell is crucial, of course – it needs to be good quality and set up beautifully. They’re a delightful departure from your typical cookie or cake, offering a unique textural experience with that satisfying *snap* when you bite into them.
Why you’ll love this recipe?
Honestly, there are so many reasons why this recipe has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the flavor. The combination of rich dark chocolate and cool, crisp peppermint is just divine. It’s not too sweet, not too minty – it’s that perfect balance that makes your taste buds sing. And speaking of taste buds, if you’re a fan of those classic store-bought ones, prepare to be amazed. This version is so much fresher and more vibrant. Secondly, the simplicity. I know “homemade” can sometimes sound intimidating, but I promise you, this is ridiculously easy. Most of the ingredients are pantry staples, and the steps are straightforward. You don’t need any fancy equipment, just a little bit of patience and a lot of enthusiasm. It’s honestly a lifesaver when I need a sweet treat without a huge time commitment. Then there’s the cost-efficiency. Buying good quality peppermint patties can add up, but making them yourself is incredibly budget-friendly, especially when you consider how many you get. Plus, they’re so versatile! While they’re perfect as a standalone treat, they’re also fantastic for gifting, adding to goodie bags, or even using as a fancy garnish on other desserts. What I truly adore about this recipe, though, is the nostalgia it brings. Every bite transports me back to my grandma’s kitchen, and that’s a feeling I just can’t replicate with store-bought goodies. It’s a hug in chocolate form!
How do I make homemade peppermint patties?
Quick Overview
The process for making these delightful peppermint patties is wonderfully straightforward. We’ll be creating a smooth, creamy mint filling that firms up beautifully, then enrobing it in tempered dark chocolate. The key is to get that filling just right – not too soft, not too hard – and to achieve a clean, even chocolate coating. You’ll mix the filling ingredients until smooth, chill it until firm enough to handle, shape it, and then dip it in melted chocolate. It’s a surprisingly quick process once you get the hang of it, making it perfect for those spontaneous dessert cravings or last-minute gifting needs.
Ingredients
For the Minty Filling:
2 cups powdered sugar, sifted (this is key for a smooth texture! Don’t skip the sifting!)
1/4 cup unsalted butter, softened (make sure it’s nice and soft, but not melted)
2-3 tablespoons milk or heavy cream (start with 2, add more if needed for consistency)
1 teaspoon peppermint extract (use good quality extract for the best flavor. You can adjust slightly based on your love for mint!)
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 find using chocolate meant for melting or baking gives the best results. Ghirardelli or Lindt are my go-to’s!)
1 tablespoon coconut oil or vegetable oil (this helps the chocolate melt smoothly and get that perfect sheen)
Step-by-Step Instructions
Step 1: Prepare Your Workspace
First things first, let’s get our ducks in a row. Line a large baking sheet or two with parchment paper. You’ll want plenty of space for your finished patties to set. Also, gather all your ingredients and tools so everything is within easy reach. This prep work might seem minor, but it makes the whole process so much smoother. Trust me on this one!
Step 2: Mix the Creamy Filling
In a medium mixing bowl, combine the softened butter and sifted powdered sugar. Start mixing on low speed with an electric mixer (or a sturdy whisk and some arm power!) until it starts to come together. It will look crumbly at first. Gradually add your milk or cream, starting with 2 tablespoons, mixing until you get a smooth, thick paste. It should be firm enough to hold its shape but still pliable. If it seems too stiff, add another teaspoon of milk at a time. Stir in the peppermint extract and that tiny pinch of salt. Taste it – this is your chance to adjust the mintiness! If it’s not quite minty enough for you, add another 1/4 teaspoon of extract. You want a nice, bright peppermint flavor.
Step 3: Chill the Filling
Now, cover the bowl with plastic wrap and pop it into the refrigerator for about 30-60 minutes. You want it to firm up enough so you can easily roll it into small balls and flatten them into discs, but not so hard that it becomes unmanageable. This chilling step is crucial for getting those neat, uniform peppermint patties. I usually check it after about 30 minutes and give it a good stir. If it feels too soft, back in the fridge it goes!
Step 4: Shape Your Patties
Once the filling is chilled and firm, take it out of the fridge. Scoop out about 1 tablespoon of the mixture at a time and roll it into a small ball. Then, gently flatten the ball between your palms to create a disc shape, about 1/2 inch thick. Don’t worry about them being perfectly round; a little rustic charm is lovely! Place the shaped patties onto your prepared parchment-lined baking sheet. If the mixture starts to get too soft as you work, pop it back in the fridge for another 10-15 minutes.
Step 5: Melt and Temper the Chocolate (or just melt!)
This is where the magic happens! Place your dark chocolate chips or chopped chocolate in a heatproof bowl. Add the coconut oil. You can melt this in a double boiler over simmering water, stirring constantly until smooth, or you can do it in the microwave in 30-second intervals, stirring well after each interval, until mostly melted. Then stir until completely smooth. If you’re feeling fancy and want that professional sheen and snap, you can temper the chocolate. This involves carefully heating and cooling the chocolate to specific temperatures. However, for a home cook, simply melting it smoothly with the oil will give you a delicious coating that sets up nicely. Just be sure it’s fully melted and smooth before dipping.
Step 6: Dip in Chocolate
Now for the fun part – coating! Take one shaped peppermint patty and carefully drop it into the melted chocolate. Use a fork or a toothpick to gently turn it, ensuring it’s completely coated. Lift the patty out of the chocolate, letting any excess drip back into the bowl. You can gently tap the fork on the edge of the bowl to help release extra chocolate. Carefully transfer the chocolate-coated patty back onto the parchment-lined baking sheet. Repeat this process with the remaining patties. If the chocolate starts to thicken too much, you can gently rewarm it in the microwave for a few seconds.
Step 7: Let Them Set
Leave the chocolate-coated peppermint patties on the parchment paper at room temperature until the chocolate is completely set. This usually takes about 1-2 hours, depending on your kitchen’s temperature. If you’re in a hurry or live in a warm climate, you can pop the baking sheet into the refrigerator for about 20-30 minutes to speed up the setting process. Just be careful not to leave them in too long, as condensation can form on the chocolate.
Step 8: Enjoy!
Once the chocolate is fully set and firm, your homemade peppermint patties are ready to be enjoyed! Carefully peel them off the parchment paper. They look so beautiful and professional, don’t they? The smell alone is intoxicating!
What to Serve It With
These homemade peppermint patties are so wonderfully versatile, you can enjoy them in so many ways! They truly are a treat for any occasion.
For Breakfast: While they’re decidedly a dessert, a single peppermint patty alongside a strong cup of black coffee can be an surprisingly invigorating start to the day. Think of it as a little treat to kickstart your morning. I’ve even crumbled one over plain yogurt with a few berries for a special breakfast indulgence.
For Brunch: Elevate your brunch spread by arranging a few of these on a pretty platter. They add a sophisticated touch and a burst of flavor after a hearty meal. They pair wonderfully with a mimosa or a sparkling elderflower cordial. For a fun twist, I sometimes lightly dust them with edible glitter for extra sparkle!
As Dessert: This is their natural habitat, of course! Serve them after dinner with a steaming mug of coffee or tea. They’re the perfect palate cleanser. They also make an excellent addition to a dessert buffet or alongside a slice of rich chocolate cake – because why not double down on the chocolatey goodness? My family loves them with a scoop of vanilla bean ice cream; it’s like a mini dessert explosion.
For Cozy Snacks: These are my go-to when I’m curled up on the couch with a good book or movie. They’re the perfect size for a satisfying sweet fix without being too heavy. They pair exceptionally well with a warm cup of hot chocolate or even a cozy glass of mulled wine during the holidays. My kids always ask for one (or two!) after school when they’ve had a busy day.
My personal family tradition is to have a small bowl of these out during holiday gatherings, and they always disappear first! They’re also a fantastic edible gift, packaged up in little cellophane bags tied with a festive ribbon. The smiles they bring are absolutely priceless.
Top Tips for Perfecting Your Peppermint Patties
Making these peppermint patties is pretty forgiving, but a few little tricks can take them from great to absolutely sensational. I’ve learned these through trial and error over the years, and I’m happy to share them with you!
Minty Filling Consistency: The most crucial part is getting the filling right. You want it to be firm enough to roll and shape, but not dry or crumbly. If it’s too soft, it will be a sticky mess to handle. If it’s too stiff, it will be hard to work with and might crack when you shape it. My advice is to start with the lower amount of milk/cream and add more only if absolutely necessary, a teaspoon at a time. It should feel like a thick, pliable dough. Don’t be afraid to chill it for a bit longer if it’s too soft to handle. Conversely, if it feels a little too firm after chilling, just let it sit at room temperature for 5-10 minutes.
Chocolate Coating Technique: For that smooth, professional finish, make sure your chocolate is completely melted and smooth before dipping. Using a good quality chocolate will make a huge difference here. If your chocolate seizes up or becomes clumpy, it’s usually due to a tiny bit of water getting into it. Don’t try to force it; it’s better to start over with fresh chocolate. When dipping, a fork or a dipping tool is your best friend. Let the excess chocolate drip off thoroughly before placing it on the parchment. A gentle tap on the side of the bowl can help with this. You can also use a toothpick, but make sure to pick it out carefully so you don’t leave a big hole.
Achieving a Clean Set: Room temperature is your friend when setting the chocolate. While you can refrigerate them to speed things up, I find that setting them at room temperature gives the most beautiful, non-sweaty finish. If you live in a very warm or humid climate, don’t skip the fridge step, but be mindful of condensation. Ensure your parchment paper is completely dry. A smooth surface for setting is also important to prevent any weird bumps on the bottom.
Ingredient Swaps & Adjustments: If you’re not a fan of dark chocolate, milk chocolate can be used, though the flavor will be sweeter. If you want a more intense mint flavor, you can add a drop or two of peppermint oil (be VERY careful, as it’s potent!) or slightly increase the peppermint extract. For a different kind of sweetness, you could experiment with a touch of vanilla extract in the filling. While I haven’t personally tried it, I imagine a swirl of green food coloring in the filling could make them visually striking, though I prefer the natural white of the minty center.
Troubleshooting Common Issues: If your patties are cracking when you shape them, the filling is likely too cold or too dry. Let it warm up slightly or add another tiny bit of milk. If the chocolate coating is uneven, it might be too thick; try adding a tiny bit more oil. And if they’re sticking to the parchment, make sure the chocolate is fully set before trying to peel them off. Patience is key!
Storing and Reheating Tips
Proper storage is key to keeping your homemade peppermint patties tasting as fresh and delicious as the day you made them. They’re quite stable, but a little care goes a long way.
Room Temperature Storage: Once fully set, you can store your peppermint patties in an airtight container at room temperature. They will keep well for about 1 to 2 weeks. Make sure they are completely dry before storing to prevent any moisture from affecting the chocolate coating. I like to place parchment paper between layers if I’m stacking them to prevent them from sticking together. They are perfect for keeping in a candy jar on the counter for easy access!
Refrigerator Storage: If your kitchen is particularly warm, or you prefer your treats a little firmer, you can store them in the refrigerator. Again, use an airtight container. They should stay good for about 2 to 3 weeks. Be aware that condensation can sometimes form on the chocolate when they come back to room temperature, so allow them to sit out for about 15-20 minutes before enjoying for the best texture and appearance.
Freezer Instructions: For longer storage, peppermint patties freeze beautifully. Wrap them individually in parchment paper or plastic wrap, then place them in a freezer-safe airtight container or a heavy-duty freezer bag. They can be frozen for up to 2-3 months. When you’re ready to enjoy them, transfer them from the freezer to the refrigerator for a few hours (or overnight) to thaw slowly. This prevents condensation from forming on the chocolate. Once thawed, you can let them come to room temperature for the best eating experience.
Glaze Timing Advice: The glaze, in this case, is the chocolate coating itself. It’s best to apply it when the mint filling is firm but not frozen. If the filling is too frozen, the warm chocolate might crack as it cools. If it’s too soft, the patties might not hold their shape. Ensure the chocolate coating is completely set before storing them, whether at room temperature, in the fridge, or in the freezer. If you ever decide to add a different kind of drizzle or topping *after* they’ve set, do so just before serving or storing to maintain its pristine look.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite recipe for homemade peppermint patties! I genuinely believe this recipe is a winner because it delivers on so many levels: incredible flavor, surprising ease, and that undeniable satisfaction of making something truly special from scratch. They’re a little burst of happiness, perfect for when you need a pick-me-up or want to share a sweet moment with loved ones. If you adore that classic chocolate-mint combination as much as I do, you really must give these a try. They’re worlds away from the store-bought versions and so much more rewarding. I find that baking (or in this case, candy-making!) is such a wonderful way to connect with our memories and create new ones, and these peppermint patties are a perfect example of that. They’re a testament to how simple ingredients can create something truly magical.
If you enjoy these, you might also love my recipe for chocolate-covered caramels or my easy no-bake chocolate cookies – they share that same spirit of delicious simplicity! I can’t wait to hear what you think after you make them. Please leave a comment below with your experience, any variations you tried, or how quickly they disappeared from your kitchen! Happy making!
Homemade Peppermint Patties
Ingredients
Method
- In a large mixing bowl, beat marshmallow cream, butter, and extracts until fully combined. Add in powdered sugar and mix on medium speed until well blended (may take a couple minutes for it to come together).
- Line a large baking sheet with parchment paper. Using about 1 Tbsp of filling, shape into a ball, then flatten it for the traditional shape. If wanting to make footballs, shape into a ball and then pinch the ends. Continue until all filling is used. Cover with saran wrap and freeze for about 2 hours (or overnight).
- Melt Ghirardelli chocolate wafers according to package directions. Using a toothpick, dip frozen peppermints into the chocolate. Tap until all the excess has dripped off and place back on the parchment paper. Repeat until all peppermints have been coated. These should set within minutes, because you are dipping them while still cold.
- If making footballs, melt white chocolate according to package directions. Pour into a small ziploc bag and cut the corner off. Pipe laces onto footballs. Sets within minutes! ENJOY!
- Store at room temperature in a covered container!
