While not required, it does help keep peppermint patty rounds from falling apart as you dip them into the hot, melted chocolate. Several hours or-my preference-overnight in the freezer is even better.įreezing them again for about 20-30 minutes after you have cut out the rounds is also helpful. Freezing the filling for 45 minutes to 1 hour will help when it comes time to cut out the peppermint patty rounds. Cold is key! Keeping the peppermint patty filling cold for as long as possible will help you throughout this process. Then enjoy! Keep them stored in the refrigerator or (better option) freezer. Place in the refrigerator or freezer for about 15-20 minutes to let the chocolate set. Repeat until you've covered each peppermint patty round in the chocolate. Carefully place it on a baking sheet lined with wax paper. Lift up, then gently tap the fork on the edge of the bowl a few times to allow any excess chocolate to drip back into the pan. Working as quickly as possible, with a fork or candy-making tools, take a peppermint patty round and dip it in the melted chocolate. Stir, then microwave once more for 45 seconds to 1 minute. Stir a little, then microwave for 1 minute at full power. Place the chocolate chips, coconut oil, or vegetable shortening into a medium or large microwaveable bowl. Keep them in the freezer until you're ready for the chocolate dipping. Freeze the rounds for another 20-30 minutes in the freezer. This is optional but a step I highly recommend. Mine are from a set of 10 Ateco circle cookie cutters. I found that using a 1.5-inch size circle cookie cutter works best. You'll need a circle cookie cutter or something similar to cut out the peppermint patty rounds. Chill the dough in the freezer for 45 minutes to 1 hour. Generously sprinkle powdered sugar over a sheet of wax paper, then the peppermint patty filling, topped with a little more powdered sugar, and another sheet of wax paper. Roll out, then chill the peppermint patty filling. Add in the evaporated milk and the peppermint and vanilla extracts. Beat together the powdered sugar and softened unsalted butter over low speed. A stand mixer is my preference for making the creamy peppermint filling. Scroll down to the homemade peppermint patties recipe card for the full recipe. Here's a brief overview of how to make these copycat York peppermint patties. You can use this as an optional topping for the peppermint patties. The coconut oil will help give it a little more shine after the chocolate has set. Both will do a good job of thinning the chocolate. You'll need one 12-ounce bag of chocolate chips. Just ½ teaspoon is needed to help round out the peppermint and chocolate. I used McCormick's brand, but use what you can find. I used a 4-ounce can of evaporated milk-the smallest I could find-so with the remaining amount, I chose to make another batch of peppermint patties. Not to be confused with heavy cream or sweetened condensed milk. This will help make it easier to blend in with the other ingredients. Only three tablespoons are needed, but ensure it's softened to room temperature. Set aside some extra powdered sugar for coating the rolling pin, wax paper, and circle cookie cutter. If measuring by cup instead of a scale, ensure it's firmly packed. Below is the list of all the ingredients you'll need to make these delicious homemade peppermint patties!
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