No really, it stinks. And, it’s well known that peppermint patties are the most effective method of breath-freshening.
Well, not actually, but they’re certainly the most tasty! A few weeks ago we made you all some tasty, minty patties, and it was surprisingly easy! We basically just tossed everything into a mixer and ran it on high until the ingredients formed a peppermint patty-like paste (yum…). We formed the paste into balls and flattened them with the bottom of a drinking glass, froze them for an hour, and dipped them in chocolate. Voila–York’s finest, for (possibly) a fraction of the cost!
The dipping technique was something of which we were particularly proud. Rather than placing the patty in a slotted spoon or just sort of dropping it into our cauldron of bubbling, liquid chocolate, we took two forks and grasped the patty, then dunked it and set it free to dry (see the photo for this)! It’s a great method of dipping pretty much anything that needs to be coated in something else.
And here’s the recipe below! A final note on the condensed milk–we went to the little corner market in the square for all our ingredients, so the selection of canned items was severely limited. What was in plentiful supply, however, was coffee creamer, a surprisingly effective replacement for condensed milk in this recipe.
2 cups (240 grams) confectioners (powdered or icing) sugar
1 1/2 tablespoons (20 grams)unsaltedbutter, softened
1/4 teaspoon peppermint oil(make sure it is labeled for internal use) (do not use peppermint extract)
1/4 teaspoon pure vanilla extract
2 tablespoons (30 ml) evaporated milk
8 ounces (240 grams) semi sweet or bittersweet chocolate, coarsely chopped
1 tablespoon (12 grams) shortening
Line a cookie sheet with aluminum foil, smoothing out any wrinkles.
Lightly dust the foil with confectioners sugar (powdered or icing).
In the bowl of your electric mixer, or with a hand mixer, beat (on low speed) the sugar, butter, peppermint oil, vanilla extract, and evaporated milk until combined. Increase the speed to medium-high and beat until very creamy (about 2-3 minutes). Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator to chill until firm enough to roll into balls (about an hour).
Roll the batter into 1 inch (2.5 cm) balls and place on the prepared pan. Flatten each ball with the palm of your hand until the patties are about 1 1/2 inches (4 cm) in diameter and 1/4 inch (.6 cm) thick. Cover and place in the refrigerator until the patties are firm (at least one hour, or even overnight).
Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate, making sure both sides of each patty are completely coated with chocolate. (You can use 2 forks or a chocolate dipping fork.) Let any excess chocolate drip back into the bowl and then place the patties back on the foil. Once all the patties have been dipped in the chocolate, return to the refrigerator to chill until firm (30 – 60 minutes). Store in the refrigerator in an airtight container (separate layers with parchment paper or wax paper) for up to one month.
lmnzest 