I love York Peppermint Patties and Junior Mints! Mint in general around the holiday season is a staple at our home. In fact on our kitchen table I have a little jar of the Brach’s chewy peppermint mints (also a family tradition). Yet, I had never taken the time to make my own, so I set out on an adventure to make my own York Peppermint Patties. So happy I did, yet so mad at the same time. As these are oh, so good and this batch makes about 60. It took a lot of self-control to not eat the whole batch. This recipe is easy to make and even better to eat. Another holiday treat from my kitchen to yours
- 7 1/2 cups powdered sugar, sifted
- 1/3 cup evaporated milk
- 1/3 cup light corn syrup
- 3 tablespoons extra-virgin or refined coconut oil
- 1/4 teaspoon food-grade peppermint essential oil or 1 teaspoon peppermint extract (see note)
- 1 ½ cups of dark chocolate dipping candy bark, I use Chocomaker, I get this from Hobby Lobby.
- **You can also use Make N’ Mold brand or try 1 1/2lbs of bittersweet or semisweet baking chocolate, chopped
- Crushed peppermint candies for sprinkling, optional
- Note: The recipe calls for either food-grade peppermint essential oil or mint extract. Whichever you use, you'll want to add more of either if needed - so taste the filling before rolling, cutting and dipping. I used about 3 teaspoons peppermint extract for a more potent peppermint taste.
In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.
Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter, I used the dispenser from my kids Tylenol box it worked perfectly (it was a new one).
Reroll the scraps until all of the dough is used. Repeat with second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.
Melt the chocolate. (I use the microwave on 50% power and cooked for 1-minute, stirred when done and then had to melt for another 30 seconds. I melt until it is mostly melted but there are still a few small lumps of chocolate - I stir these in until fully melted. This will help to avoid blooming on the set chocolate.)
Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed.
Sprinkle the dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.
Kids review: They were beyond excited when they came come and saw them on the table! They love these mints. The only disappointment came when I only let them have one. The rest we are saving for gifts.
Adapted from Mel’s Kitchen Café