Copycat York Peppermint Patties are so easy to make. Dark chocolate covers a minty sweet center. These homemade peppermint patties make a great gift recipe and are so easy to make.
This blog post is sponsored by Imperial Sugar, all opinions are my own.
Everyone loves chocolate, and these homemade peppermint patties can be made in no time at all. I love making candy from scratch. There is something good knowing that when you prepare food at home, you know exactly what is in the recipe, and you can eliminate preservatives and ingredients you can not pronounce.
I personally love Imperial Sugar, it is sugar made from sugar cane. Not all sugar is made from sugar cane, some of it is made by sugar beets. Cooks Illustrated states that sugar made from sugar cane has more flavor and it is better to use when making sugar cookies.
This recipe for homemade York Peppermint Patties is super easy to make, for this recipe, I am using confectioner’s sugar, butter, corn syrup, peppermint extract, dark chocolate, and vegetable shortening. If you wanted to make your peppermint patties with milk chocolate you could substitute the milk chocolate if desired.
For this recipe, I like to sift the sugar to make sure it is light and fluffy before blending it with the butter, peppermint extract, and corn syrup. After blending this together, I portion the mint candy into bite-sized portions. I refrigerate this while I carefully melt the chocolate.
For this recipe, I love to use dark chocolate, I heat it up with a water bath on the stove. I simply add a tablespoon of vegetable shortening to get a lovely glossy chocolate coating.
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Copycat York Peppermint Patties
You are going to love how easy it is to make York Peppermint Patties at home with this easy copycat recipe.
- 4 cups confectioner's sugar
- 1/3 cup corn syrup
- 1/3 cup butter
- 4 or 5 drops peppermint extract
- 8 ounces dark chocolate
- 1 tablespoon vegetable shortening
Sift confectioners sugar.
In a medium-sized bowl add confectioner's sugar, corn syrup, butter, and peppermint extract. Blend with a mixer until smooth.
Portion the mint candy into bite-sized balls. Refrigerate for about 20 minutes. When you ready do dip the patties press them with the bottom of a glass.
In a double boiler melt the chocolate and shortening. If you do not want to use vegetable shortening you may substitute coconut oil or butter. Vegetable shortening gives the best results.
Drop the peppermint patties into the melted chocolate, flip over, and then place the dipped peppermint patties on either a silpat mat or waxed paper to dry.
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