Peppermint Patties

Name: Peppermint Patties
Total time: PT0D0H0M
Yield: makes 3 dozen
Ingredients: 2 1 ⁄ 2 cups sugar; 1 ⁄ 2 cup heavy cream; 1 ⁄ 2 cup milk; 2 tbsp. butter; 1 ⁄ 4 tsp. cream of tartar; 1 ⁄ 2 tsp. peppermint oil; 6 drops green food coloring; 2 1 ⁄ 2 cups semisweet chocolate chips, melted in a bowl

Serves
makes 3 dozen

PENNY DE LOS SANTOS

The recipe for this fondant-centered candy is based on one in the Candy Cookbook by Mildred Brand (Ideals, 1979).

What You Will Need

Medium Pot
Candy Thermometer
Marble Slab (Unless you have a Marble Counter Top)
2 Heatproof Spatulas
Wax Paper
Cookie Sheet

Ingredients

2 ¹⁄₂ cups sugar
¹⁄₂ cup heavy cream
¹⁄₂ cup milk
2 tbsp. butter
¹⁄₄ tsp. cream of tartar
¹⁄₂ tsp. peppermint oil
6 drops green food coloring
2 ¹⁄₂ cups semisweet chocolate chips, melted in a bowl

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Instructions

Step 1

Stir together sugar, cream, milk, butter, and cream of tartar in a medium pot. Bring to a boil, without stirring; reduce heat to medium. Attach a candy thermometer to inside edge of pot; cook, without stirring, until it registers 236° (the soft-ball stage; see Cooking Sugar), 12–14 minutes.

Step 2

Pour sugar mixture onto a marble slab. Using 2 heatproof spatulas, scrape mixture back and forth to make a fondant, moving it across the marble quickly until it becomes thick and just cool enough to touch, 3–4 minutes. Toward the end, completely work in the oil and coloring.

Step 3

Gather fondant into a ball; knead until it resembles smooth dough, 3–4 minutes. (If it becomes powdery, work in a few drops of water.) Shape fondant into thirty-six 1 1⁄2"-wide disks, each about 1⁄3" thick. (Keep unshaped fondant covered while you work.)

Step 4

Working with one fondant disk at a time, dip them into chocolate using a fork; let excess drip off. Transfer to a wax paper–lined sheet pan. Let set in a cool spot. Serve immediately or store in an airtight container in a cool spot for up to a week.

Stir together sugar, cream, milk, butter, and cream of tartar in a medium pot. Bring to a boil, without stirring; reduce heat to medium. Attach a candy thermometer to inside edge of pot; cook, without stirring, until it registers 236° (the soft-ball stage; see Cooking Sugar), 12–14 minutes.
Pour sugar mixture onto a marble slab. Using 2 heatproof spatulas, scrape mixture back and forth to make a fondant, moving it across the marble quickly until it becomes thick and just cool enough to touch, 3–4 minutes. Toward the end, completely work in the oil and coloring.
Gather fondant into a ball; knead until it resembles smooth dough, 3–4 minutes. (If it becomes powdery, work in a few drops of water.) Shape fondant into thirty-six 1 1⁄2"-wide disks, each about 1⁄3" thick. (Keep unshaped fondant covered while you work.)
Working with one fondant disk at a time, dip them into chocolate using a fork; let excess drip off. Transfer to a wax paper–lined sheet pan. Let set in a cool spot. Serve immediately or store in an airtight container in a cool spot for up to a week.