Ingredients
Filling
- 7 cups powdered sugar
- ½ cup evaporated milk
- ⅓ cup corn syrup
- 2 teaspoons peppermint extract
Chocolate Coating
- 3 cups dark chocolate chips
Instructions
- Make the peppermint dough: In a large mixing bowl, slowly whisk together the powdered sugar, corn syrup, evaporated milk, and peppermint extract until a dough forms and begins to pull away from the bowl's sides.
- Knead and chill: Use your hands to shape the mixture into a ball. Coat it in a little extra powdered sugar to prevent sticking, then place it back in the bowl and chill in the refrigerator for 30 minutes.
- Roll and cut shapes: Roll the chilled dough out onto a flat surface to about ¼-inch thickness. Use a 3-inch round cookie cutter or glass to cut out circles and arrange them on a baking sheet lined with parchment or wax paper.
- Freeze the discs: Place the peppermint discs in the freezer and chill for 30 minutes to firm up before dipping.
- Melt the chocolate: About 5 minutes before the discs are ready, melt the dark chocolate chips in a microwave-safe bowl. Heat at half power for 45 seconds, stir, then continue heating in 45-second intervals stirring between, until fully melted and smooth.
- Dip the patties: Using a fork, dip each peppermint disc into the melted chocolate, making sure it is fully coated. Place the coated patties back onto the parchment-lined baking sheet.
- Final chilling: Return the chocolate-coated patties to the freezer for an additional 30 minutes to set the chocolate before serving.
Notes
- Chilling times are important to ensure the patties hold their shape and the chocolate coating sets properly.
- If the peppermint dough is too sticky, dust your hands and rolling surface with additional powdered sugar.
- You can substitute semi-sweet chocolate for dark chocolate if preferred.
- Store finished patties in an airtight container in the refrigerator to keep the filling firm.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Candy
- Method: No-Cook
- Cuisine: American
