Peppermint patties are a great way to end a meal or to simply have on hand to serve with tea or coffee. Kids of all ages love them!
The dough can be frozen, if you only want to make part of a batch you can put the rest in the freezer for up to six months.
Ingredients
- 350 ml sweetened condensed milk
- 8 tbsp (1/2 cup) melted butter
- 2 tbsp corn syrup
- 1-2 tsp peppermint extract
- 3 lbs (~11 cups) icing sugar
- green or red food colouring (optional)
The dough is much easier to work with when cold. Chill for ½ hour, then roll out and cut into desired shapes. Chill these again for ½ hour prior to dipping in the chocolate.
Chocolate coating
There are several ways to temper chocolate to create a firm coating. If you would prefer not to use paraffin wax for your cookies (as per the original recipe below), you can watch this video on the Globe and Mail website for instructions on how to
Melt 1-1 ½ large boxes of unsweetened chocolate together with approximately ¼ chocolate amount of paraffin wax (ie 4/5 chocolate to 1/5 wax). Dip the mints in the chocolate and place on wax paper. Best when kept cold.
Makes approximately 240 patties. You can also half the batch for 120.
