Homemade peppermint patties have a soft, cool mint center and a snappy dark chocolate shell, just like the ones in the silver wrapper. Powdered sugar, sweetened condensed milk and peppermint extract make the filling. Roll it out, cut circles, freeze, and dip. They are a lovely Christmas gift and taste fresher than store-bought.
Why You’ll Love It
- Four ingredients.
- No oven.
- Cool, creamy centers.
What You Need
- 3 1/2 cups powdered sugar
- 1/2 can (7 oz) sweetened condensed milk
- 1 1/2 tsp peppermint extract
- 12 oz dark chocolate melting wafers
How to Make Homemade Peppermint Patties
- Beat the powdered sugar, condensed milk and peppermint extract into a smooth, stiff dough.
- Roll between two sheets of parchment to 1/4 inch thick.
- Cut 1 1/2-inch circles and freeze 30 minutes.
- Melt the dark chocolate in 30-second bursts, stirring until smooth.
- Dip each frozen circle, let the extra drip off and set on parchment.
- Chill 15 minutes until firm.
Tips
- If the dough is sticky, add a little more powdered sugar.
- Keep the circles frozen until the moment you dip them.
- A few crushed candy canes on top look festive.
Serving and Storing
Keep in the fridge up to two weeks.
Frequently Asked Questions
Can I use mint extract?
Peppermint extract gives the clean York flavor; mint extract tastes like spearmint.
How many does it make?
About 30 patties.
Can I use milk chocolate?
Yes, but dark chocolate is closest to the original.
Homemade Peppermint Patties
Cool, creamy peppermint centers dipped in dark chocolate. These homemade peppermint patties taste like the York candy and take four ingredients.
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Ingredients
- 3 1/2 cups powdered sugar
- 1/2 can (7 oz) sweetened condensed milk
- 1 1/2 tsp peppermint extract
- 12 oz dark chocolate melting wafers
Instructions
- Beat the powdered sugar, condensed milk and peppermint extract into a smooth, stiff dough.
- Roll between two sheets of parchment to 1/4 inch thick.
- Cut 1 1/2-inch circles and freeze 30 minutes.
- Melt the dark chocolate in 30-second bursts, stirring until smooth.
- Dip each frozen circle, let the extra drip off and set on parchment.
- Chill 15 minutes until firm.
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