Monday, December 17, 2012

Peppermint Patties

I have caught the Pinterest bug.  There is no denying it, that website can suck hours from my week, and I justify it by saying, "It's better than Facebook.  I get all kinds of great ideas on there!"

And that is true.  I am never angry after looking at Pinterest.  (Same can't be said of FB.)  I haven't played any games that wasted a half an hour of my day (or more!).  (Same can't be said of FB.)  And I find lots of amusing or delicious things to make or do, even if I rarely have the time to do or make them (Probably because I'm wasting too much time on FB!)

And here is my proof.  This recipe came from Pinterest.  Well, that is where I found it initially.  And it is a Pinterest worthy recipe.  Cool, minty, yummy, and incredibly like a real York peppermint patty, but better, because I made them!

Peppermint Patties

3 cups confectioners sugar, separated
1 ½ tablespoons light corn syrup
2 tablespoons water
1 teaspoon peppermint extract
1 tablespoon vegetable shortening
8 ounces bittersweet chocolate, chopped
1 ½ teaspoons vegetable shortening
1 candy cane , crushed (optional)

In mixing bowl, beat 2 1/2 cups confectioners sugar, corn syrup, water, peppermint extract and 1 tablespoon vegetable shortening until well combined.

Place a sheet of wax or parchment paper on your countertop. Pour 1/2 cup confectioners sugar on wax paper. Add mixture from mixing bowl on top of powdered sugar and work in with your hands by kneading and smooshing ingredients together. (This can be quite sticky, you may want to spray your hands with baking spray before starting to knead dough together.) Knead dough until smooth and powdered sugar is completely worked in. Dough should no longer be sticky but is still pliable. Shape dough into a log about 2 inches by 8 inches long. Wrap tightly in parchment paper and freeze until very firm, at least 1 hour.

Prepare a baking sheet by lining it with parchment paper. Remove dough and slice into rounds with a sharp knife. Place rounds onto parchment lined baking sheet. Use your fingers to flatten and make the discs round. Place baking sheet in the freezer and freeze until the rounds are very firm, at least 2 hours (or overnight).

When ready to dip the peppermint rounds, place chocolate and 1 1/2 teaspoons vegetable shortening into a double boiler pan over hot (but not boiling) water. Over low heat, stir chocolate and shortening until completely melted. Turn heat off on stovetop.

Line another baking sheet with parchment. Take a few patties from the freezer at a time. Dip one at a time into chocolate and coat completely. Allow excess to drip off and place on parchment lined baking sheet. Sprinkle with crushed candy cane if desired. Repeat until all peppermint patties are coated.

Let patties stand until chocolate is set, about 1 hour. Store at room temperature in an airtight container between layers of wax paper. If kitchen or house is hot, store in refrigerator.

Here is a picture of the middle:
 Looks delicious, doesn't it?  It is!

Only 5 more recipes until Christmas!

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