Friday, December 17, 2010
Peppermint patties recipe
I saw this over at www.titus2.com, and have copied it below. I really love me some York Peppermint Patties. These look great....but can you REALLY eat paraffin wax and not die? Someone try it and report back!
1 package powdered sugar (2 lbs.–but you’ll end up needing more)
8 ounces cream cheese
Peppermint extract flavoring-several drops
Chocolate Coating12 ounces chocolate chips
1/3 bar paraffin wax (??)
The cream cheese needs to be somewhat soft so that it can be blended easily in the mixer. Mix the powdered sugar, cream cheese, and peppermint extract until thoroughly mixed. The peppermint extract you’ll want to use “to taste.” If you want a stronger peppermint flavor, you can go heavier on the drops, but if you want a lighter flavor, you can do that too. It’ll be important to taste the “dough” to make sure it’s the flavor you want. You will probably need more powdered sugar than the recipe calls for. The dough must be quite thick, since it needs to be firm enough to dip into chocolate.
While you’re mixing up the dough, melt the chocolate chips and wax in a double broiler over another pan of simmering water. Stir occasionally until the chocolate and max are completely melted. I think I often make a batch and a half of the coating to have enough.
Roll out the peppermint “dough” to desired thickness. I find a vitamin lid the size I want it to be, and after washing it, use it to cut out my patties. You may want to cut out one or two and try dipping it to see if the dough is thick enough. If it’s not, you’ll need to add more sugar. Line cookie sheets with wax paper. Dip patties into the melted chocolate with a choice of three items: cake decorating flower nail (my favorite choice!), a fork, or a toothpick. Place the dipped patties on the wax paper, and when the pan is full, stick the pan into the freezer to help the patties harden. After they’ve been in the freezer for 15-20 minutes, remove the pan from the freezer and place in containers. Most of us prefer our patties to be kept in the freezer, because we like them hard, but some may prefer to store them in the fridge.