Wow! These 'holidays' are flying by! Seems like it's not much of a holiday, every day is jam-packed! This morning my little man was brought to the vet to have his manhood removed- poor little guy. Tucker did just fine through the surgery. Post-operation instructions were to try and keep him as inactive as possible, but guess what happened when he got home? He went crazy! And I mean bouncing off the walls with energy crazy! However, I think after his energy burst the after-effects of the anesthesia started kicking in because he began acting pretty odd, not to mention falling asleep while he was sitting up, poor boy :p.
Back to these peppermint patties, if you thought making caramel sauce from yesterday was easy,
These are definitely a no-fuss and yummy treat. If you like the whole mint and chocolate combination, give these a try! The sweetness of the peppermint filling is nicely balanced by the bittersweet chocolate, and if you make the patties into bite-sized pieces, it's perfect!
Yield: depends on your size preference, anywhere from 20 to 40
3 1/2- 4 cups powdered sugar
1 1/2 tablespoons light corn syrup
2 tablespoon waters
2 teaspoons peppermint extract
2 tablespoon vegetable shortening, divided
8 ounces bittersweet chocolate, chopped
1/4 cup peppermint candies or candy canes, crushed
In the bowl of a stand mixer fitted with the paddle attachment, beat 3 1/2 cups of powdered sugar together with corn syrup, water, peppermint extract and 1 tablespoon vegetable shortening until just combined. The mixture should not be wet, and stiff enough that you will be able to form it without it losing it's shape. If the mixture is not firm enough, add powdered sugar 1/2 cup at a time until it becomes nearly crumbly (not quite that dry).
Dust a work surface with a small amount of powdered sugar. Empty the mixture onto work surface and knead and form into a ball. Shape dough into a log; how small or large you want the patties to be will determine the size of the log. I made mine about an inch in diameter and over a foot long. Wrap the log in parchment paper and refrigerate until firm, about 20-30 minutes.
Remove dough and slice into rounds using a sharp knife. If the dough begins to soften, refrigerate again or simply reshape the patties into a circle. Place rounds onto a parchment lined cookie sheet and freeze until firm, around 10-15 minutes.
While dough is chilling, melt chocolate in a microwave safe bowl in 30 second intervals. Stir thoroughly after each time in the microwave; mine took 3 bursts in the microwave. Combine 1 tablespoon shortening into the chocolate until melted completely. Cool the chocolate slightly.
Cover another baking sheet with parchment paper. Remove patties 3-5 at a time from freezer and submerge into melted chocolate. Coat quickly and allow excess chocolate to drip off. I used a fork to lift the patties out, but this did not prevent chocolate from ending up all over my left hand. Place patties on parchment paper and sprinkle with crushed candies.
Let patties stand until chocolate is set, about 1 hour at room temperature or 5 minutes in the fridge. Store in fridge, between wax paper in an airtight container.
Source: adapted from Blue Eyed Bakers