I did it. And now you’re going to have to do it, too. It’s a natural consequence for those of you who follow this blog. You may be asking yourself exactly what I did and because you want to know, I’m going to show you, step-by step. I apologize in advance if you find yourself unable to fit into those cute holiday skinny jeans you were hoping to wear. I’m sorry if you were planning on eating just one, but ate 12… in an hour. However, I’m not sorry if this ridiculously easy recipe makes you look like Martha Stewart. I’m also not sorry if people gush over you because you were able to share some holiday cheer with friends and family. Let’s get one thing clear… people will think you’re more awesome than you already are and that is a good thing.
So let’s get started. We are going to make homemade peppermint patties and you’re going to follow along at home. Got it? Good.
| Homemade Peppermint Patties |
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Recipe type: Candy
Author:
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 32 pieces
Homemade Peppermint Candies
Ingredients
- 1 can sweetened condensed milk
- 5 1/2 cups powdered sugar, sifted
- 1 tablespoon peppermint extract
- 3 cups semisweet chocolate chips
- 3 tablespoons shortening
Instructions
- Add condensed milk, 2 cups of powdered sugar, and peppermint extract to a large mixing bowl. Mix everything on medium speed using the paddle attachment until all the ingredients are well incorporated. Add more powdered sugar, 1/2 cup at a time, until the dough is stiff but still pliable.
- Roll 3/4″ balls of dough between the palms of the hands.
- Press each ball down slowly and set the flattened disk on a flat cutting board or plate. Transfer peppermint disks to the freezer for no longer than 30 minutes. While the dough is chilling, temper the chocolate coating.
- Place chocolate chips in a microwavable bowl. Melt the chocolate in 30 second increments, making sure to stir after each time until chocolate is smooth. Stir in shortening to thin the chocolate. Remove patties from the freezer.
- Place a patty on the tines of the fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting each one on top of wax or parchment paper.
- Allow the chocolate coated peppermint patties to completely set up. This can be done quicker by placing the patties in the refrigerator. The peppermint patties are ready when they are dry to the touch. Enjoy!
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I get the sensation…..(ha ha remember those 70′s Peppermint Patty commercials?)
These look wonderful. One question. What I love the most about peppermint patties is the sound they make when I split them in half. Do your patties make the sound?
Would adding some little holiday sprinkles be possible? Can’t wait to try these (to add to holiday treat gifts), but I was thinking that some pretty holiday colors might be festive? Would it work to add them as the chocolate was cooling?
Hi Sue: As soon as you dip them and lay them on the paper, add your sprinkles.
after making these for the first time today.. one tip–be sure the dough is really firm before you roll and chill them.. mine took forever to be firm enough to dip. I didn’t have any trouble rolling them and flattening them, the problem came with the warm chocolate–they softened and didn’t keep their shape very well. otherwise–they are heavenly!
I’m going to try to make these for my mom! She loves peppermint patties
Loved this recipe! I need to try again though, mine kept melting when I dipped them in the chocolate and they did not look so pretty when I finished! But they did taste might good!!
Hi Jessie,
Make sure you freeze the patties before hand. You also might want to make sure the chocolate sauce is not too hot before dipping them.
I made these on Friday for a dinner party we hosted. They are so gosh darn good! Time consuming to dip them in chocolate but easy to make. And what a pay off. Loved them, thank you.
Will the dough hold for a few days in the fridge? Can I make the peppermint patty part ahead of time then roll, flatten and dip them in chocolate a few days later?
Tina: Shape the dough into disks before refrigerating. Cover with plastic wrap. Hope this helps.
OMG, I just made these. They are so divine, I’m going to have to get rid of them fast or run the risk of eating them all myself. Thank you for a fantastic recipe; I’m going to add it to my annual holiday treat menu.
I made these tonite,however i substituted vanilla for peppermint extract as I forgot to buy it. I dipped the patties in mint chocolate chips and my daughter said they tasted very minty. delicious and easy and the perfect Christmas gift!! Thanks.
I just wanted to let you know that I made these yesterday and the fact that they did not turn out as lovely as yours did not stop me from eating way too many. I also made the peppermint bark and I’m begging you to take pity on me and my too tight jeans and not post anymore recipes until after the holidays.
Hey Alice, I’m going to attempt to make these for a party tonight. This might be a silly question, but do I measure the powdered sugar then sift it? Or sift a bunch, and then measure 5 1/2 cups of the pre-sifted sugar?
Thanks!
Mixed success with these…I wish I had read Lydia comment about making sure they are firm, firm before going into the freezer..mine hit the chocolate and melted. And, the recipe I had originally seen on the website calls for 4 1/2 cups of powered sugar…did this change? I left them in the freezer for longer (3 hours!) and dipped them in the chocolate fast! Didn’t set up quite as lovely as the picture but are they delish! Took them to a dinner party as gifts and no one ate the hostess’ dessert! Oops!
Just made these today! So good, so easy. There may not be enough to give out as gifts!
How many ounces of condensed milk?
Oh my word. This is my favorite candy. You really shouldn’t have taught me how to make my own. (Yes, you should’ve.) Two words: elastic waistbands.
Lovely, easy and fast! They also look oh so pretty.
Just made these again (with peppermint extract this time instead of mint), and they are FABULOUS! I found it helpful to reheat the chocolate once or twice (just 15 seconds in the microwave) when the chocolate was getting a bit thick/gummy. Also, I found it easier to work with the peppermint discs if left most of them in the freezer and dipped the discs in the chocolate in small batches. I am really proud of the results this time, and am so grateful to you for the fantastic recipe! I may try to make another batch this afternoon with raspberry extract (and a drop of red food coloring) instead of peppermint.
Great recipe! Thanks for sharing.
My dough was too sticky to handle. Any clue what I did wrong? It tasted about right, but was impossible to handle.
Hi Ann: Not sure what happened but you could do one of two things. You could either add a little bit more powdered sugar or you can refrigerate the mixture for 30 minutes and try rolling them.
Alice..you continue to rock my world! First your fab plum jam, now this! My daughter just told me how she’s impressed with me…”They taste so good!” They were super easy..so glad that I followed your advice and made the mints super cold before the chocolate dip..I only had artificial peppermint extract (HOW did that get into my cupboard?!) so I had to double the flavoring for minty perfection..Thank you for becoming part of my new Christmas tradition!
Can I use butter for the shortening? I don’t have any Crisco.
These are awesome. I made them and gave them away as gifts and everyone loves them. So simple too. I also posted about this on my blog.
http://mangoesandlemons.blogspot.com/2010/12/homemade-peppermint-patties.html
Thanks again for the fab recipe.
These are fantastic in taste. i tried it too but it burns from high gas.
Hi,I Just made peppermint patties.much easier recipes,HERE is my mines.3/4cup sweetened conds milk,11/2 of peppermint extract,and 3 to 4 cups. Of powered sugar.mix. all toghter roll into 1inch ball flattened in palm of hand .let dry two hours turn over once an hour.melt chocolate chips with one tablespoon of crisco.dip patties let chocolate set.
These look so easy and delish!
8 ounce can condensed milk?
Do you use sweetened condensed milk? The only other option I found at my (large, big-box) grocery store was evaporated milk, there was no unsweetened condensed milk.
These are so delicious!! Thanks for the great recipe. I’ve tried other peppermint patty recipes in the past, but these are by FAR the best!
These look delicious! Do they need to be stored in the refrigerator?
It is going to be my daughter’s birthday next month and I will be cooking and I would love to include this recipe on the menu… I think the kids would love this in replacement to the traditional cupcakes. God, now I am excited.
Great website! I love homemade projects in the kitchen. Thanks!
I think you’ve made some really interesting points. Not too many people would actually think about this the way you just did. Im really impressed that theres so much about this subject that’s been uncovered and you did it so well, with so much class. Good on you, man! Really great stuff here.
Thank you for this recipe! My 5 year old son enjoyed making them with me, especially rolling them into balls and flattening them!
Wow! So glad Amanda highlighted these. My daughter is going to be begging me to help her make these – thank you!!
These look delish.
Just a question on storage… How long do they last in an airtight container & do they need to be refrigerated?
Also, do they freeze well?
Hi Mary,
They will keep for quite awhile in both the refrigerator and freezer.
Can you make these with different flavor extract? I bet banana would be tasty? They look so yummy!
Hi Amy: Yes, you can make them with coconut extract, almond extract, and whatever flavors you fancy.
Works well to substitute raspberry or orange or lemon or strawberry or….I use the lorann oils and they are yummy. Peppermint is always a favorite too. Yours are beautiful.
Whoa! I thought they were going to be much harder to make! You just made me overcome my mental fear of these little things. Thank you.
These are my hubby’s favorite. They look amazing!
These look gorgeous. Would it be ok to sub butter for the shortening? There’s no shortening here!
Hi Avanika: No, you do not want to use butter. Shortening works as a thinning agent. You could also make these using extra virgin coconut oil or try melting the chocolate on its own and coat them that way. But I don’t recommend butter at all.
These look amazing. How long do they stay fresh?
Stephanie: I don’t know because they never last very long in our home! But since it has condensed milk, I would store them in an airtight bag or container in the refrigerator or freezer.
I made these yesterday, they are delicious. I followed all the directions step by step but started having problems about half way through coating them in the chocolate. The cremes were getting soft, chocolate setting up etc. but re- microwaved the chocolate a couple of times so of course that helped. Then I was interupted by visitors so I had to down tools. I didn’t get back to finishing them until today, and oh so much easier. I didn’t re-freeze the cremes as they had dried a little overnight, so just dipped and layed on a baking tray to dry. They have ended up the nicest and better looking ones of all the ones I made. Thank you for the lovely recipe.
THANK YOU AGAIN…so much for such quick replies.
Thanks again,
I made them…and oh my gosh….they were so easy and fast to make.
I will have to say, next time I make them I think I will make them more of a bite size, maybe a quarter or nickle size instead of a sm cookie size.
I might try Wilton’s chocolate because I found my Nestle chocolate melted a little too fast while holding them. Then again…I guess if I make them little bite sizes, there wont be time for the chocolate to melt.
Fantastic recipe.
I make little shamrocks with green royal icing on a cookie sheet layered with a sheet of wax paper. I let them dry on wax paper and them gently peeled them off and layed them on top of the peppermint patty for St Patricks Day. They looked really cute.
Ansa
Made these the other day, half the batch were peppermint, the other half were strawberry. I love the idea of using condensed milk for the filling, I’ve wanted to make strawberry creams for ages. I topped the mint ones with chocolate sprinkles and the strawberry ones with a small red sugar star and will serve them at my niece’s 1st birthday party. Thank you for such a simple recipe.
How perfect that just yesterday I was wondering, “hmmm…. I wonder if I can make peppermint patties” and then today I just happened to stumble across this page. Yay!! Can’t wait to make these, but of course I’ll have to send most of them to work with my husband.
I am hositng a baby shower in June and was wondering wether white chocoate or almond bark would be best to use AND how could I tint the white chocolate/bark without it seizing up?
Thanks!
Hi Jen: Yes, you can use white or chocolate bark. As far as tinting the chocolate, you need to buy color paste specifically for chocolate. However, I would highly recommend using tinted candy coating wafers. They come in all sorts of colors and work beautifully.
I made these yesterday and they’re fabulous! To suit my own preference, I made a few adjustments– I used about 6 cups of pwdr. sugar to get a firmer patty and I added an extra 1/2 Tbl of the peppermint extract. I also omitted the shortening and used dark chocolate chips instead of semisweet. The result was so delicious that I almost wish I didn’t know how to make these! Thank for posting this!
I made these last weekend, and they were wonderful! They tasted just like York peppermint patties! I ended up using almost 6 cups of sugar – you have to keep mixing until the dough is almost too stiff to mix. I added about 2 tablespoons of the peppermint extract to make sure the mint flavor was not overpowered by the chocolate. Then I froze the uncoated dough balls overnight. I think the key to coating them evenly is to make sure the chocolate is thin enough – make sure it is completely melted and hot, and definitely add the shortening. I also pulled the un-coated patties out of the freezer a few at a time so they wouldn’t soften prior to coating them with chocolate.
Thanks for this simple and awesome recipe!
Good Day all, I don’t usually submit feedback, but I had to mention this fresh post. I’m for sure going to register you in my bloglist for regular updates. Thank you for keeping this community active!
Hmm..I made these and they just didn’t taste like I was expecting. Not as good as the ones you can buy in the store. However, I couldn’t find anything BUT imitation peppermint and am wondering if that was why they didn’t come out as good as expected. They were okay, people I gave them to as gifts said they were good..but also said they didn’t taste like the storebought. Do you think the lack of the good stuff was the issue?
Ohhh..thought! What about using peppermint schnapps? How do you think that would work?
These sound amazing. I want to make them for my Royal Wedding afternoon tea. Can you please tell me the size of the condensed milk can. 250 ml or 125 ml. Thank you
Hi Cheryl, the can size is 14 oz. I don’t know the conversion but I”m sure you could look for a conversion chart online.
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