This month for the Secret Recipe Club I was assigned the charming blog Feeding Andy, written by Peggy. When she began blogging the site was called My Fiance Likes It So It Must Be Good!, and after a beautiful wedding earlier this year she renamed it Feeding Andy. Congratulations, Peggy and Andy!
Peggy is currently studying Culinary Arts in Louisville, Kentucky, and she brings her growing skills and creativity to every recipe she shares. In addition to cooking, she’s an accomplished photographer; her gallery on FoodGawker is gorgeous and well worth a look.
Right now Peggy has a standout recipe for Steak Roulade with Caramelized Onions, Bacon and Cheese that had me drooling as soon as I saw it. Her instructions are clear and approachable despite her professional training, so her recipes are accessible even to home cooks.
While browsing Peggy’s site I bookmarked many recipes before choosing to make her Homemade Peppermint Patties. I’ve made chocolate-covered peppermints before but not recently, and this was the perfect excuse to revisit them. The Artist was excited to help—he volunteered to fetch ingredients and was thrilled that peppermint patties were on the menu, one of his favorite treats.
I experimented a bit and substituted the shortening in the filling with the thick cream from a can of coconut milk. If you try this, be aware the coconut cream has more liquid than shortening, so the filling will be stickier and you may need more confectioners’ sugar to reach a workable consistency. I nearly doubled the sugar to firm the dough enough for rolling and cutting.
If you use coconut cream, expect a very sticky dough. Use a Silpat or parchment on the bottom and parchment on top when rolling. Dust generously with confectioners’ sugar as you would when working with homemade marshmallows to prevent sticking and to make cutting smoother. A small offset spatula is extremely helpful when moving pieces around during assembly.
I froze the patties longer than the recipe suggests to ensure they were firm enough for dipping. If you follow the original directions, they won’t need as much time. When rolling and freezing, I found it easier to place the parchment on the baking sheet with the sheet’s backside up so the paper slides on and off more smoothly.
Tempering the chocolate—melting, cooling, and gently reheating—takes a little effort but yields a glossy coating with a satisfying snap, just like professional candies. Use a candy thermometer to monitor the temperature and keep the chocolate warm and fluid by moving the bowl back and forth over the pan of hot water as needed.
Two simple tools make dipping much easier: a chocolate dipping fork (or a regular fork if you don’t have one) and a small offset spatula. The dipping fork helps submerge and lift the patties cleanly, and the offset spatula is perfect for adjusting and transferring pieces.
These peppermint patties are a lovely addition to holiday gift tins, party dessert tables, or anytime you crave the classic peppermint and chocolate pairing. Thanks to Peggy for a wonderful recipe—and for giving me an excuse to make one of The Artist’s favorites!
Happy Chocolate Monday—have a fabulous week!
Jane’s Tips and Hints:
If you’re making these for gifts or a party, double the batch. Once coated and fully set, store the patties in an airtight tin with layers separated by waxed paper. Keep refrigerated and bring out about 30 minutes before serving so they soften slightly.
Gluten-Free Tips:
These candies are naturally gluten-free. Check that the chocolate you use is not processed in a facility that handles gluten-containing products if you need to avoid cross-contact.
- Peppermint Filling
- 2-1/4 cups confectioner’s sugar plus 1/4 cup for kneading and rolling
- 1-1/2 tbsp light corn syrup
- 1-1/2 tbsp water
- 1/2 tsp pure peppermint extract
- 1 tbsp shortening
- Pinch salt
- Chocolate Coating
- 10 oz semisweet or bittersweet chocolate, coarsely chopped
- Beat 2-1/4 cups of the confectioner’s sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer at medium speed until just combined.
- Transfer to a surface dusted with the remaining 1/4 cup of confectioner’s sugar and knead until smooth. Add more sugar if needed to prevent sticking.
- Place the dough on a sheet of parchment or a Silpat, cover with a second sheet to protect your rolling pin, and roll into a 7–8 inch round about 1/4 inch thick. Slide onto a baking sheet and freeze until firm, about 15 minutes.
- Remove the top sheet and sprinkle the round with confectioner’s sugar. Replace the top sheet, flip the round, and sprinkle the other side with sugar.
- Cut as many 2-inch rounds as possible and transfer to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Gather scraps, reroll, freeze, and cut more rounds.
- Make Chocolate Coating: Melt 3/4 of the chocolate in a metal bowl set over a saucepan of barely simmering water. When melted, remove from heat and stir in the remaining chocolate until smooth. Cool until a thermometer reads 80°F.
- Return the water to a boil, remove from heat, and set the bowl of cooled chocolate over the pan, reheating until the thermometer reads 88–91°F. Remove from heat—this tempering gives a glossy finish and a good snap.
- Balance a peppermint round on a fork and submerge in the melted chocolate, ensuring it is fully coated. Lift out, let excess drip off, and return to the parchment or Silpat.
- Coat remaining rounds, rewarming the chocolate to 88–91°F as needed. Let patties stand until chocolate is set, about 1 hour, or refrigerate to speed the process. Store in an airtight container with layers separated by waxed paper; keep chilled and bring to room temperature for 30 minutes before serving.
- Yield: Makes about 2 dozen 2-inch candies
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