Perfect for the holidays, these homemade peppermint patties are surprisingly easy to make! They require just a few ingredients and taste even better than the store-bought version.
When it comes to the world's best flavor pairings, I would have to say that chocolate and peppermint is the clear winner. With, of course, chocolate and peanut butter coming in very close at second place.
Ever since I was young, I have always been a big fan of anything chocolate/peppermint. Junior mints, peppermint mochas, Andes mints... what could be better?
This holiday season, I thought I would try my hand at making peppermint patties at home, and I honestly think these might be better than York peppermint patties. They are much easier to make than you would think, and they only require a few ingredients!
How to Make This Recipe
To make these homemade peppermint patties, here is all you need to do:
1. Cook the sugar mixture to 240°F. In a medium saucepan, combine the granulated sugar, water, and light corn syrup, stirring to evenly distribute the mixture. Cook the sugar mixture until it reaches 240°F, using a digital food thermometer to test the temperature. When it hits 240°F, pour it onto a sheet tray lined with a silicone baking mat.
2. Let the mixture sit for 5 minutes, then pour in the peppermint extract. Then, use a bench scraper to move the mixture around, cooling it off until it forms a firm, white-colored dough.
3. Pat the dough into a ½-inch thick circle. Using a circular cookie cutter, cut out circles in the dough. Transfer the circles to a sheet tray lined with parchment paper, and freeze the circles for at least 20 minutes.
4. Dip the frozen circles in melted chocolate, then top with sprinkles if desired. Freeze the peppermint patties for 20 more minutes, or until the chocolate completely sets. Store the peppermint patties in the freezer for up to 2 weeks.
Helpful Tools When Making This Recipe
In order to make these homemade peppermint patties, you are going to need a few tools. However, I use these items time and time again when baking, so I promise they are worthwhile investments. Here's what I recommend picking up:
- Digital food thermometer — when making this recipe, it's very important that the sugar mixture is cooked exactly to 240°F. A food thermometer like this one ensures accuracy and honestly makes your life easier.
- Pure peppermint extract — this can be tricky to find sometimes, but it is easy to buy online!
- Silicone baking mat — a good mat like this change your life. Believe me.
- Bench scraper — you can use these in so many different ways, so I promise you will get your money's worth out of one.
Common Questions About This Recipe
Sealed in an airtight container, you can store these peppermint patties in the freezer for up to 2 months. Good luck making them last that long, though!
It's really up to you! I personally think these peppermint patties taste best with semisweet or dark chocolate because the flavor contrasts well with the peppermint. However, you could definitely make them with milk chocolate as well.
Though I topped mine with sprinkles, you can also top these with crushed peppermint. Alternatively, you can always leave them plain as well.
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Homemade Peppermint Patties
- Total Time: 1 hour
- Yield: 10 patties 1x
Description
Perfect for the holidays, these homemade peppermint patties are surprisingly easy to make! They require just a few ingredients and taste even better than the store-bought version.
Ingredients
- 2 cups (400g) granulated sugar
- ½ cup (128g) water
- 2 tablespoons (35g) light corn syrup
- 1 ½ tablespoons (18g) peppermint extract
- 1 ½ cups (272g) semisweet or dark chocolate chips
Instructions
- Line a sheet tray with a silicone baking mat and set aside. In addition, line another sheet tray with parchment paper and set aside.
- In a medium saucepan, combine the granulated sugar, water, and light corn syrup, and stir to make sure everything is well-combined. Cook the mixture over medium-low heat until it reaches 240°F (115°C)—make sure to use a digital thermometer to get an accurate temperature! Once the mixture reaches 240°F, pour it onto the prepared sheet tray.
- Let the mixture sit for at least 5 minutes, then add in the mint extract.
- Using a bench scraper, start pushing the mixture from side to side to cool it off. Be careful because the mixture is very hot at this point! Continue manipulating the sugar mixture until it forms a white-colored, firm dough.
- Pat the dough into it forms a ½-inch thick circle. Using a circle cookie cutter, cut out circles and transfer them to the sheet tray with parchment paper. Freeze the circles for at least 20 minutes, or until they are firm and cold to the touch.
- Microwave the chocolate chips in 30-second increments until melted, stirring occasionally.
- Then, dip the frozen circles into the chocolate and set them back on the sheet tray to firm up. Top the peppermint patties with sprinkles or other toppings, if desired. Freeze the dipped peppermint patties for at least 20 minutes, or until the chocolate sets completely.
Notes
- As always with hot sugar mixtures, be very, very careful! You can easily burn yourself, so handle the sugar mixture with care. If necessary, let the mixture cool off for longer than 5 minutes before manipulating it with a bench scraper.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Sauté
- Cuisine: American
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