1 egg white 4 cups powdered sugar 1/3 cup light corn syrup 1/2 teaspoon peppermint oil or extract cornstarch for dusting 1 package (16 ounce size) semi-sweet chocolate chips
In a medium bowl, beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this.
Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.
Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
Chill the peppermint patties until firm, about 30 minutes.
218 calories, 7 grams fat, 42 grams carbohydrates, 1 grams proteinper serving. This recipe is low in sodium.
I have done this recipe now for 2 years - it always turns out good. As for Affinity - no offense - just because you are a certified pastry chef does not make you a candy maker- it did not say to sift the powdered sugar-just measure - just like my Mom told me to do when I was young.
Nov 10, 2011
This is delicious! I wish the recipe was given by weight though, i sifted the powdered sugar to make it come together smoother and I ended up with a cup more than I needed... But I had already measured out 5 cups. Volume is way too vague for confections like this; I put in 4 1/2 cups sifted powdered sugar and they were too soft to dip in chocolate, even frozen. So I rolled them into balls and made little droplets. It worked fine if I used spoons, but they melted around my dipping fork, even though my chocolate was down around 89 degrees Fahrenheit... I'm a certified pastry chef, so I like to think I know what I'm doing. :P
Dec 16, 2010
These taste just like the real thing!! The only suggestion is that instead of rolling out the dough and using a cutter, just roll into balls and flatten. This was much easier than trying to roll it out and then get them up without ruining the shape.
Dec 14, 2010
rwwright16 Member since: December 14, 2010
I agree with the review by Mo, less chocolate. The 1 beaten egg white to 4 cups of powdered sugar looks daunting but it does come together and they taste like the original. Make sure you roll the dough thin.
Nov 27, 2009
Absolutely delicious! They taste like real York Peppermint Patties. I would recommend putting only a thin layer of chocolate over the mint dough, the chocolate takes over. Next time I make them it will have a very small layer of chocolate.
Feb 26, 2006
great site with some great recipes. Can't wait to try some !!!!
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