If you’re like me, you make your food from scratch whenever possible. The best part is that you know exactly what ingredients go into your food. You also get the satisfaction of creating something new. My Easy Homemade Peppermint Patties are the perfect winter treat, plus they’re fun to make from scratch. With sweet mint filling and a hard chocolate exterior, it’s hard to eat just one! But don’t worry, this batch makes plenty for sharing.
I love peppermint patties, and one day I took a look at the ingredients on the back. To my surprise, it didn’t seem like it would be too complicated to make my own from scratch. It’s as simple as making a sugar ‘dough’, rolling it into balls, flattening into a patty shape, then coating in melted chocolate wafers. I couldn’t believe how easy they were to put together.
For me, the most difficult part is always the dipping. I dip the mint patty into the melted chocolate, gently flip with a fork, then lift the candy out with the fork. I then gently tap on the edge of the bowl to remove excess chocolate, then using another fork or a knife I will slide the candy onto a piece of wax paper or parchment to harden.
This process ended with a happy accident. The fork created a bit of texture on the tops which I ended up liking and embracing. Some were a bit messier than others – I must admit I am NOT a master at candy making! But they still taste good, which is the most important part. If your candies look a bit messy on the tops, adding sprinkles is a great way to cover up imperfections.
A dark chocolate coated candy with a creamy mint filling.
- 2 tablespoons unsalted butter - room temperature
- 1/4 cup light corn syrup
- 1 teaspoon peppermint extract
- 2 cups confectioner's sugar
- 12 ounces dark chocolate melting wafers
In a bowl, add butter, corn syrup, and peppermint extract. Stir to combine. Add confectioner's sugar and mix until a dough forms. If dough is very sticky, add up to another 1/4 cup of confectioner's sugar.
Dust hands with additional confectioner's sugar. Roll dough into small balls (about 2 teaspoons each in size). Flatten ball with your hands into a small disc (about 1/4" thickness) and place onto a baking sheet lined with wax paper. Refrigerate discs for 30 minutes, until firm.
In a microwave safe bowl, microwave melting wafers in 30 second increments, stirring every 30 seconds, until melted and smooth.
Gently place each disc one at a time in the melted chocolate. Flip over with a fork, then gently remove from chocolate, tapping on the edge of the bowl to remove excess chocolate. Slide candy off fork and back onto wax paper lined baking sheet.
Allow to cool and harden at room temperature for 30 minutes, or 10 minutes in the refrigerator. Store in a sealed container at room temperature.