Homemade Peppermint Patties are the perfect winter confection – a dark chocolate coating surrounds a soft and sweet peppermint candy center. Making peppermint patties from scratch is easier than you think.
If you’ve never had a peppermint patty before, you may be missing out. A smooth and creamy soft peppermint patty is surrounded in a thin, crisp dark chocolate coating.
Peppermint patties are refreshing and rich at the same time. Plus, they’re small enough to enjoy just one as a tiny treat, or a handful in one sitting (we won’t tell!).
It’s as simple as making a sugar ‘dough’, rolling it into balls, flattening into a patty shape, then coating in melted chocolate wafers. You won’t believe how easy they are to make.
If you love mint and chocolate, you’ll be a fan of these homemade peppermint patties.
Dipping peppermint patties in chocolate
The most difficult part of making candy is probably the dipping. Here’s what I do.
Place the mint patty your bowl of melted chocolate, gently flip with a fork, then lift the candy out with the fork.
Gently tap your fork on the edge of the bowl to remove excess chocolate. To remove your peppermint patty, use a knife to gently slide the patty off the fork onto a lined baking sheet or plate.
This process ended with a happy accident. The fork created a bit of texture on the tops which I liked and left as is.
Chocolate melting wafers
For this recipe, I recommend grabbing a bag of dark chocolate melting wafers from your local grocery store. If I’m at my local grocer, my first choice is Ghirardelli. Their melting wafers always taste great and give me the perfect results.
If I have time to do some online shopping beforehand, my favorite melting wafers are Mercken’s. You can buy them online here or on Amazon. I’ve tried their dark, milk, and white chocolate melting wafers and highly recommend them all.
For this recipe, I would not recommend chocolate chips. When they harden, you won’t get that crisp candy coating unless you temper your chocolate first.
Easy Homemade Peppermint Patties
- 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 or parchment. Refrigerate discs for 30 minutes, or 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 peppermint 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 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.
- For this recipe, I would not recommend using chocolate chips. When they harden, you won't get that crisp candy coating unless you temper your chocolate first.