Today I’ll share with you a no bake treat that is really easy to make, packed with minty flavor and has a colorful surprise inside.
I make these every year and everyone loves them. This year I made a double batch and it looks like I’m running low already!!! Though they look complicated at first, once you get the know-how, they are pretty easy to make.
I use good quality peppermint or mint extract when I make these, and remember less is more when it comes to mint, I’d say absolute maximum is 2tsp extract for this recipe if using oils be sure to use drops not teaspoons.
Candy Cane Peppermint Patties
3 tablespoons light corn syrup
3 tablespoons water
1 teaspoon pure peppermint extract / if you prefer more minty flavor, use more extract, I used mint extract and it worked well too, if you have peppermint oil, you can also use that, but be careful, oils may have stronger flavors/
20 ounces(about 570grams) tempered chocolate or dipping chocolate wafers
Food Gel Coloring: red
- Beat 5 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined.
- Divide filling dough into half, color one dough red, and second leave white.
- Form each filling into a snake shape and then roll it out between 2 pieces of parchment paper, dust bottom and top with more powdered sugar to prevent sticking.
- Starting with the white layer, loosen both wax papers on the bottom and on the top. Same with the red layer.
- Stack layers on top of each other. Flip the whole thing on a piece of plastic wrap dusted with powdered sugar.
- Roll both layered into a log. Chill in the freezer until firm, 30 minutes.
- Using a sharp knife cut small patties, place them on a tray lined with wax paper. If patties get soft, chill again until firm.
- Prepare the chocolate, using dipping fork dip each round into the chocolate, gently shake of the excess and place freshly coated patties onto the tray lined with wax paper. Once you are done with all the patties, put the tray into the fridge for 10 minutes for the chocolate to set.
Store mint patties in a cool place in an airtight container, layered, wax paper between each layer.