Custom made chocolate-plunged peppermint patties, with smashed sweet sticks over every patty, all in a little red pail.
Custom made peppermint patties have been on my pail rundown of things to make for a considerable length of time.
They are my mother's most loved treat. (I'm almost certain she keeps them in the cooler on the grounds that evidently solidified peppermint patties are wonderful and are more diligently to discover for clueless treat-chasing spirits)
A custom made roundabout mint patty that was simply plunged in chocolate, encompassed by mint patties prepared to be plunged.
You'd think I'd get familiar with my exercise at this point: custom made is in every case better.
All things considered scratch that. Hand crafted is typically better. I once attempted to make yellow mustard. It was revolting. Be that as it may, these peppermint patties? Certainly not revolting.
The peppermint mixture for the filling is brilliantly simple to work with and on the off chance that you have an extra fork and spread blade convenient, the plunging is a breeze, as well.
I kept these refrigerated, as the formula states, and despite the fact that it makes a bazillion, in the wake of gifting some to under pieces of our neighborhood, we experienced no difficulty eating up the rest.
Also try our recipe : CHRISTMAS COOKIE DIP #dessert
INGREDIENTS :
- 7 1/2 cups powdered sugar, sifted
- 1/3 cup evaporated milk
- 1/3 cup light corn syrup
- 3 tablespoons extra-virgin or refined coconut oil
- 1/4 teaspoon food-grade peppermint essential oil or 1 teaspoon peppermint extract (see note)
- 1 1/2 pounds bittersweet or semisweet baking chocolate, chopped
- In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.
- Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter.
- Reroll the scraps until all of the dough is used. Repeat with second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.
- Melt the chocolate (I use the microwave on 50% power and cook for 1-minute increments, stirring in between; I melt until it is mostly melted but there are still a few small lumps of chocolate - I stir these in until fully melted. This will help to avoid blooming on the set chocolate.)
- Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed.
- Sprinkle the dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.
Source : bit.ly/2W7T6ua
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