Powerfully peppermint creamy center coated in rich, dark chocolate that snaps perfectly with each bite! Use a 1″ round cookie cutter for the classic shape, or go for something more festive.
- 3/4 cup sweetened condensed milk (a little more than half a can, you can eyeball it)
- 2 teaspoons of peppermint extract
- 1/2 teaspoon vanilla extract
- 4 cups powdered sugar (plus extra for rolling out)
- 1 cup semi-sweet 60% chocolate chips
Prepare your work station
- Create a sanitized work space and dust liberally with powdered sugar. I layer sheets of cling wrap onto my counters and use as a workspace.
- You will also need a landing area for your patties. Line a baking sheet with parchment or wax paper where you will place your cutout patties.
- In a mixing bowl, combine the sweetened condensed milk with the extracts. With a hand mixer (personal preference, stand mixer works too), mix together until the extracts are well incorporated.
- Add the powdered sugar in portions until your reach the perfect “dough” consistency. You may need to add a little extra.
- Turn out onto a sanitized work space that has been dusted with powdered sugar. Knead the dough, adding dashes of powdered sugar as needed if dough gets “melty” and too soft. You want a consistency that will hold firm shape. See videos.
- Coat a rolling pin in powdered sugar and roll out dough to 1/4 inch thick. Using a cookie cutter of your choice, cut out dough and place onto prepared baking sheet. If the pieces loose shape, you will have need to rework the dough with more powdered sugar.
- Place the baking sheet in the freezer for 20 minutes for the shapes to chill and harden.
Tempered Chocolate Coating
- Put 2⁄3 of the chocolate chips into a microwave-safe bowl and melt for one-minute, for 20 second intervals, stirring in between each interval. Chocolate should be near completely melted.
- Remove from microwave and stir. Temperature should be between 100-110°F. If necessary, reheat for 10-second intervals.
- Add remaining chocolate in small amounts while stirring. Be sure that the pieces are completely melted before adding more.
- The chocolate will thicken and become cool, shiny, and smooth as you continue stirring and “seeding” it by adding additional small amounts. When it has reached the range 84-91°F, the chocolate will be tempered and ready to work with.
- Using a fork, drop each patty into the chocolate, coat completely and tap the edge of the bowl to remove excess chocolate. Place back onto the lined baking sheet. Repeat until all patties are finished. They should successfully harden at room temperature, but feel free to place into the fridge or freezer for a few minutes for instant gratification.
- Once completely hardened, wrap each piece in foil to achieve the York look, and store at room temp or in the fridge.
Tempering chocolate is a much better way to coat candy. You can use the shortcut of adding shortening or coconut oil, but the chocolate will not fully harden to a “hard snap”. It will still melt under a warm finger.