Homemade York Peppermint Patties

This homemade York Peppermint Patties Recipe thrilled my mint-loving kids! Dip cool minty rounds of filling in chocolate for a copycat treat.

My kids always requested peppermint patties for Halloween, so years later, when I finally made this Peppermint Patty Candy, they disappeared in a red hot minute!

Why You Must Make

• Even though these are no healthier than what you’d find in the candy aisle at the grocery store, when making your own you have control of the size and ingredients.
• They taste amazing!
• Plus, they are a fun weekend project with a delicious reward when you’re finished.

Reader Endorsements:

From Edie on Pinterest: These are phenomenal!!

And from Juliana: I love York’s and these were amazing!!! I wasn’t sure what to expect but I was blown away by how these tasted:) Even my mom who doesn’t really like York’s approved of these.

How To Make

Homemade York Peppermint Patties aren’t difficult to make, especially if you come to realize it’s awfully tough to make them look like they were made in a factory. Trust me on this! But they’re still a fun, tasty candy you can make at home.

1. Make the mint filling, then knead it until smooth.
2. Roll out the filling between parchment. Freeze.
3. Cut out rounds. Freeze.
4. Melt the melting wafers.
5. Dip the cold peppermint rounds into the chocolate using a fork, making sure both sides are coated.
6. Place back on the baking sheet, after letting excess chocolate drip back into the bowl, and let the chocolate cool.

Expert Tips

• Use powdered sugar to dust the rolling surface when making the peppermint filling.
• Be conservative with the peppermint extract. A little goes a long way. Do not use peppermint oil as it’s much more potent.
• Cut out your rounds with a biscuit cutter or round cookie cutter in whatever size you prefer. Smaller is easier to dip.
• For the easiest chocolate coating, use chocolate melts or wafers. They do not need to be tempered, like chocolate bars, to prevent the blooming or graying of the chocolate.
• If you have a candy dipping kit, the dipping fork can be drawn across the top of the patties to make a pattern for a little visual interest.
• Don’t worry if they don’t look perfect as the taste is what really matters!

Frequently Asked Questions

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• Swirled Peppermint Bark
• Peppermint Hot Chocolate
• Grasshopper Pie
• Layered Peppermint Bark Snowflakes
• White Chocolate Candy Cane Cookies
• More of the Best Dessert Recipes

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The Recipe:

York Peppermint Patty Recipe

Prep Time 1 hour

Additional Time 1 hour 15 minutes

Total Time 2 hours 15 minutes

Yield 24

A homemade version of York Peppermint Patties, a chocolate-coated mint candy.

Ingredients

• 2 ½ cups powdered sugar, divided
• 1 ½ tablespoons light corn syrup
• 1 ½ tablespoons water
• ½ teaspoon peppermint extract (not peppermint oil)
• 1 tablespoon butter
• 10 ounces dark chocolate melting wafers*

Instructions

1. On medium speed, beat 2 ¼ cups powdered sugar with corn syrup, water, peppermint extract, butter, and a pinch of salt with your stand mixer fitted with a paddle attachment.
2. Knead on a work surface dusted with remaining ¼ cup powdered sugar until smooth. Roll out between sheets of parchment paper into an 8-inch round (should be less than ¼-inch thick).
3. Place the round, including both sheets of parchment onto a baking sheet.
4. Freeze for about 15 minutes to allow the filling to firm up.
5. Remove the top sheet of paper and sprinkle the round with powdered sugar. Replace the top sheet, then flip round over and repeat sprinkling on the other side.
6. Cut out as many rounds as possible with your round cutter as you can, then place them on a parchment-lined baking sheet and freeze until firm. I used a 1 ¾-inch diameter cutter. Yield will vary if you go bigger or smaller.
7. Melt dark chocolate melting wafers following package instructions.
8. Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against the rim of the bowl if necessary, then return patty to the sheet.
9. Coat remaining rounds, rewarming chocolate if needed. Let patties stand until chocolate is set, about 1 hour.

Notes

*Or if you prefer, use 10 ounces of bittersweet chocolate. But you'll need to temper it so it won't bloom or get a white coating when it cools.

These candies store well in the refrigerator for up to a month. Place parchment between layers and store in an airtight container.

This recipe is adapted from Epicurious.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Candy Dipping Tools
• 
  Biscuit Cutters
• 
   French Rolling Pin
• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count

Nutrition Information:

Yield:

12

Serving Size:

2
Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 13mgCarbohydrates: 21gFiber: 1gSugar: 18gProtein: 1g

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