Gilly’s Corner is where delicious dreams come true!
While Peppermint Patties may seem like a winter indulgence, to me they are always in season. Growing up, my family constantly had two types of candy in our house: peppermint patties and candy corn. While after 18 years of candy corn I have grown to hate the sight, smell and taste, I have become increasingly devoted to peppermint patties. Naturally, I decided that there must be a way to improve upon the store bought ones, so I scoured the web and some baking magazines and found some recipes. They are much easier to make than I had expected. This past week I was feeling a little homesick, and I decided to make some for myself. They offered the perfect balance of refreshing minty-ness and indulgent chocolate. These are definitely a must-try.
- 2 tablespoons softened butter
- 2 teaspoons peppermint extract
- 2 tablespoons heavy cream
- 2 ¼ cup powdered sugar
- Combine the butter, peppermint extract, cream and sugar. It will be crumbly at first but will start to come together the more you mix
- Once the mixture because light and fluffy, but not sticky, take it out of the bowl. It should be very stiff and will feel like play doh
- Roll into a long log (1.5 inches in diameter) and then refrigerate for 45 minutes
- Cut the dough into thin rounds about ¼ inch thick
- Dip the rounds into the melted chocolate using a fork and place on a sheet of wax paper to dry
- Chill the patties briefly until firm