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  • 5 cups powdered sugar

  • 3 Tbs. corn syrup

  • 3 Tbs. water

  • 2 Tbs shortening

  • 2 tsp. peppermint extract

  • 12 oz. semi-sweet chocolate

  • Crushed candy canes for garnish


In the bowl of a stand mixer combine the powdered sugar, corn syrup, water, shortening and peppermint extract. Mix until well combined and powdered sugar mixture starts to form a ball. Roll out peppermint patty filling  between two sheets of parchment or wax paper until 1/2″ thick. (If you try to roll it out on the counter it will stick).

Using a 2 ” round cookie cutter, cut out about 30 rounds of peppermint patty filling, rerolling the filling as needed to get 30. Lay the rounds on a parchment lined sheet tray and chill for at least 15 minutes.

While the peppermint patties are chilling melt 2/3rds of the chocolate over a double boiler. Remove from heat and stir in remaining chocolate. Using a fork carefully dip the peppermint patty rounds into the chocolate, scraping off excess chocolate on the side of the bowl. Lay on a parchment lined baking sheet. Repeat with remaining rounds. Garnish with crushed candy canes and allow peppermint patties dry at room temperature for about 1 to 2 hours.  Store in an airtight container in the refrigerator or at room temperature (if your house is not too hot). Will keep in the freezer for months.

Makes 30 peppermint patties.

Awesome recipe from Amanda Frederikson. 

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