Put fall colors on display with these delicious, easy-to-make no-bake Candy Corn Peppermint Patties. This popular confection is filled with creamy peppermint filling and enrobed in dark chocolate. Surprise your family and friends with my fall version of favorite peppermint candy.
updated from 2012
HOW TO MAKE CANDY CORN PEPPERMINT PATTIES
Today I’m going to show you how to make Candy Corn Peppermint Patties. I’ve been making homemade peppermint patties for years. Especially around the Holidays, I make the 4th of July Patriotic and Candy Cane Peppermint Patties. I prepare them ahead of time and give them away as part of my seasonal gift baskets.
PREPARE PEPPERMINT FILLING
- Powdered Sugar
- Corn Syrup or Invert Sugar Syrup
- Shortening or Butter ( there are several better for your shortening options,and to make them vegan, use a vegan butter or shortening)
- Peppermint Extract or Concentrated Peppermint Oil
- Dark Chocolate
- Concentrated Gel Food Coloring: orange and yellow
Peppermint filling is super simple to prepare. Combine all the ingredients in the bowl and form a thick white dough. If it appears dry, knead in a few drops of water.
Divide dough in 3 equal portions. Color 2 pieces with yellow and orange gel food colors. Leave one portion uncolored. Don’t use liquid colors, they are not strong enough and they will also dilute the dough.
Roll out each piece of dough between 2 sheets of wax paper or food wrap. Roll it out to about 1/12-inch (about 2 mm) thick. To prevent dough from sticking use powdered sugar or a little bit of starch or both.
Layer rolled-out peppermint dough on top of each other. Start with yellow, pick up the orange dough, and hold the wax paper or food wrap with a rolled-out piece of dough. Most of the time, dough sticks slightly to the material. Carefully invert it onto the yellow layer. Peel the wax paper/food wrap. And repeat with the final, white dough. Gently run a rolling pin over three stacked layers to make them even, and make them stick. Cover and chill for 30 minutes.
CUT OUT CANDY CORN PEPPERMINT PATTIES
Use a 1.5-inch ( about 3 cm) round cookie cutter and cut out as many round as possible. Chill them for 20-30 minutes, or until firm enough to dip in chocolate.
DIP IN CHOCOLATE
To enrobe candy corn peppermint filling rounds you can use chocolate candy melts, or dark tempered chocolate. I prefer using real chocolate, but if you are in a pinch candy melts will work, too. I like Merckens or Ghirardelli Melting Wafers.
Use a fork to hold each peppermint round as you dip it into the chocolate. Rest coated peppermint patties on a parchment/wax paper and let the chocolate set. Then remove confections from the paper and store them in the fridge, in an airtight container, layered between parchment sheets.
HOW LONG DO HOMEMADE PEPPERMINT PATTIES LAST?
Homemade peppermint patties last for up to two weeks in the fridge and three months in the freezer.
MAKE THESE DELICIOUS FALL INSPIRED RECIPES
- Simple Decorated Fall Cookies
- Homemade Pumpkin Puree
- Cranberry Wine Hand Pies
- Pumpkin Cut-Out Cookies with Maple Frosting
- Pumpkin Rice Krispie Treats via Cooking Classy
Candy Corn Peppermint Patties
CANDY CORN PEPPERMINT PATTIES
- 4½ cups confectioners sugar (540 grams) divided
- 1/2 cup powdered sugar (60 grams) for dusting
- 3 tbsp light corn syrup or invert sugar syrup
- 3 tbsp water
- 1 tsp pure peppermint extract If you have peppermint oil, you can also use that, but use only a few drops, oils are very concentrated.
- 3 tbsp butter or shortening
- 1/4 tsp fine table salt
- 20 oz tempered dark chocolate or dipping chocolate wafers about 570grams Dipping chocolate wafers, such as Merckens.
- Food Gel Colorings: yellow and orange
CANDY CORN PEPPERMINT PATTIES
- Into a bowl pour powdered sugar (4½ cups, 540 grams), corn syrup, or invert sugar syrup (3 tablespoons), room temperature water (3 tablespoons), peppermint extract (1 teaspoon), shortening (3 tablespoons) and salt (1/4tsp)
- Using paddle attachment beat at medium speed until combined. Turn the white dough onto a work surface dusted with powdered sugar. Knead with your hands until smooth.
Color with Food Colors
- Divide peppermint dough into three equally big sections. Color them with yellow and orange get colors, and leave one section white.
Candy Corn Pattern
- Shape each piece of dough into a log of the same length. then press each log down to form a thick rectangle. Roll each piece of dough out between two pieces of parchment paper or food wrap. Dust the parchment paper with additional powdered sugar if needed. You should have 3 layers: white, orange and yellow.
- Layer white, orange and yellow layer on top of each other.
- Using a rolling pin, roll it over to even out the surface so the stacked dough is evenly thick throughout. I like my patties fairly thin, about 3/16 of an inch (about 4mm).
- Chill the dough covered for 30 minutes.
- Cut out as many rounds as possible using a small cookie cutter. Make sure you cut them closely so you don’t have a lot of scraps.
- Gently gather scraps, don’t knead them. Roll out the dough and make marbled patties.
- Chill cut out patties until hard.
Dip in Chocolate
- Layer a tray with wax paper.
- Have dipping fork ready ( or a medium size meat fork).
- Temper dark chocolate. See the notes.Alternatively, melt the dipping chocolate wafers, dip each chilled peppermint patty in the chocolate, and then nest it on the tray lined with wax paper. Once you are done dipping, let the chocolate set. If it's too warm, return the tray with chocolate-coated patties to the fridge. Let set for 5 minutes.
- Store in the cool, dry place, in the airtight container, layered between pieces of wax paper.
Candy Corn Peppermint Patties Video Tutorial
This post was originally publish on September 5th, 2012. On August 20th, 2022 I updated this post with new photos, step-by-step instructions.