Copycat York Peppermint Patties are so easy to make at home. A York Peppermint patty has a rich Dark chocolate coating over an incredible creamy peppermint center that is perfectly sweet. You might even call it a refreshing sensation. This chocolate candy is a great recipe for a DIY dark chocolate candy.
Peppermint lovers are going to love this easy homemade peppermint patties recipe!
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Table of Contents
What makes York Peppermint Patties so good?
York Peppermint Patties are a popular candy with a unique refreshing and satisfying flavor. Here are some reasons why they are so good:
- Smooth texture: The filling of a York Peppermint Patty is smooth and creamy, which creates a pleasant mouthfeel when you bite into it. The texture is also firm enough to hold its shape but not so hard that it’s difficult to chew.
- Bold peppermint flavor: The peppermint flavor of a York Peppermint Patty is strong and refreshing, which makes it a great pick-me-up when you need a little boost. The flavor is also balanced by the sweetness of the chocolate coating, creating a perfect balance of sweet and minty.
- High-quality chocolate: The chocolate coating on a York Peppermint Patty is made with high-quality ingredients, which gives it a rich and satisfying flavor. The chocolate is also thick enough to provide a substantial layer around the filling, which helps balance the strong peppermint flavor.
- Portable size: York Peppermint Patties are small and individually wrapped, which makes them a convenient and portable snack. They are easy to carry in a pocket or purse and can be enjoyed on the go.
Overall, the smooth texture, bold peppermint flavor, high-quality chocolate, and portable size make York Peppermint Patties a beloved candy many people enjoy.
Why You Should Make Homemade Peppermint Patties
York Peppermint Patties are iconic among mint chocolate lovers everywhere. If you are a fan of York Peppermint Patties, these mint patties are delicious and easy to make. The natural flavor of peppermint sets these treats apart. Rich dark chocolate covers a minty melt-in-your-mouth sweet center. These homemade peppermint patties are also great for putting in a pretty box and giving as a gift.
Making candy from scratch is easy. You know exactly what’s in the recipe when you prepare food at home. You can eliminate preservatives and ingredients you cannot pronounce. Best of all, you don’t even need to start your oven to enjoy this minty kick. Your taste buds are going to love these York peppermint pattie sweets. Bite-size chocolate candy doesn’t get any better than this!
York Peppermint Patties History
In the 1920s, Henry C. Kessler founded the York Cone Company in York, Pennsylvania. It should come as no surprise that they made ice cream cones.
However, in 1940, Kessler decided to create a firm, crisp peppermint candy, that would be quite different from the “gummy” peppermint candies that were then being sucked on. In fact, each pattie was tested for crispness:
“It was a snap test. If the candy didn’t break clean in the middle, it was a second.”
Scrumptious York Peppermint Patties became so popular that the York Cone Company soon gave up making ice cream cones altogether. The current incarnation of York mints is made by Hershey. It’s not quite as crisp as the original, but it’s just as tasty. The Hershey company has done well to carry on this iconic candy. I know you are going to love this homemade peppermint patty recipe.
York Peppermint Patty Ingredients
Here’s a list of what you need:
- Powdered sugar – gives the candy its sweetness. This sugar is also known as confectioner sugar
- Corn syrup – adds a smooth texture to the patties. If you don’t want to use corn syrup, some grocery stores sell Golden Cane Syrup which is made out of sugar cane.
- Butter – adds a nice flavor and helps to make the sugar bind very nicely together.
- Peppermint extract – for the classy mint flavor
- Dark chocolate – to coat the patties, if you desire, you could use milk chocolate instead of dark chocolate. You can use either high-quality chocolate wafers or good-quality chocolate chips.
- Vegetable shortening – for a lovely glossy chocolate coating.
What is the Best Kind of Sugar to Use?
I use sugar made from sugar cane. Not all sugar is made from sugar cane. Some of it is made with sugar beets. My personal experience with making homemade York Peppermint Patties the patties have a better texture when I use cane sugar.
How to Make York Peppermint Patties
- Sift the powdered sugar.
- Add powdered sugar, corn syrup, butter, and peppermint extract in a medium-sized bowl.
- Blend with a stand mixer with the paddle attachment until smooth.
- Portion the mint mixture into bite-sized dough balls and place on wax paper resting on a cookie sheet.
- Refrigerate the balls for 20 minutes.
- With the bottom of a glass, press the balls into patties.
- In a double boiler, melt the chocolate and shortening.
- Drop the peppermint patties into the melted chocolate.
- Flip the peppermint pattie over to coat on all sides with a fork. Shake off excess chocolate.
- Place the dipped peppermint patties on either a silicone mat, parchment paper, or waxed paper lined baking sheet to dry.
You can top the candies with sprinkles if desired.
Frequently Asked Questions
The inside of a York Peppermint Patty contains confectioner’s sugar, peppermint extract, corn syrup, and vegetable shortening, this recipe uses butter instead of shortening.
This candy is low in sodium and low in fat. While they aren’t extremely healthy due to the content of the sugar, they can be enjoyed in moderation. These dark chocolate peppermint treats are gluten-free.
No, york peppermint patties are not low carb.
Yes, you can freeze peppermint patties. When frozen and stored properly, they will last up to 1 year in the freezer. Note the chocolate may discolor when frozen and thawed.
Recipe Notes
Sift the sugar to ensure it is light and fluffy before blending it with butter, peppermint extract, and corn syrup.
After blending this, portion the mint candy into bite-sized pieces rolled into balls. Refrigerate the balls while melting the chocolate.
Melt the chocolate in a double boiler on the stove. Make sure the water in the double boiler is only at a simmer. You do not want the steam or water drops to get into the chocolate. If it does, your chocolate will seize and not be smooth.
You can melt the chocolate in the microwave. Place all chocolate in a microwave-safe bowl and heat the chocolate for 30 seconds. Remove the chocolate, stir, and repeat until all of the chocolate has melted.
How to Store Homemade Peppermint Patties
To enjoy these bite-size sweets, be sure to place them in an airtight container. I recommend storing them in the refrigerator.
You can take some out of the fridge to let them get to room temperature before enjoying the candy.
For longer storage, place the patties on a baking sheet and freeze them. Once frozen, transfer them to a freezer-safe container or plastic freezer bag.
Make This York Peppermint Patty Recipe for Homemade Gifts
I hope you give this homemade peppermint patty recipe a try. These mighty candies are a rich snack that is perfect for any special occasion: Easter baskets, work celebrations, Christmas stockings, Halloween candy bowls, or even Valentine’s Day gift bags.
Whether you enjoy these minty delights for a quick snack or another occasion, I know you will love this easy-to-make recipe.
Love to make candy? Try these recipes!
- Almond Brittle
- Homemade Twix
- Pecan Brittle
- Peppermint Bark Recipe
- Reese’s Peanut Butter Eggs Recipe
- Rocky Road Candy Bar
- Sees Fudge Recipe
- Truffle Candy
Favorite Chocolate Recipes
- Chocolate Coke Cake
- Chocolate Peanut Butter Pie
- Chocolate Syrup
- Mrs Fields Chocolate Chip Cookies
- Swiss Hot Chocolate
Check out my easy candy recipes and the best DIY recipes here on CopyKat!
Copycat York Peppermint Patties
Ingredients
- 4 cups powdered sugar
- ⅓ cup corn syrup
- ⅓ cup butter
- 4 or 5 drops peppermint extract
- 8 ounces dark chocolate
- 1 tablespoon vegetable shortening
Instructions
- Sift the powdered sugar.
- In a medium-sized bowl add powdered sugar, corn syrup, butter, and peppermint extract. Blend with a mixer until smooth.
- Portion the mint candy into bite-sized balls. Refrigerate the balls for about 20 minutes.
- When you ready to dip the patties, press them with the bottom of a glass.
- In a double boiler, melt the chocolate and shortening. Stir to combine.
- Drop the peppermint patties into the melted chocolate, flip over, and then place the dipped peppermint patties on either a silicone mat or waxed paper to dry.
- Store these in an airtight container.
Cynthia Bliss
Do you store these in the refrigerator or at room temp?
Stephanie Manley
Please store these in the refrigerator.
Nancy Paul
Why is my peppermint go to sticky roll?
Stephanie
I am sorry Nancy I don’t know what happened.
Sue
Is the filling mixture supposed to be crumbly texture? I’m wondering if I missed a measurement of something it’s more like what you see when making pastry dough. I proceeded to make into balls and am awaiting to see how it turns out.
Stephanie
This should not be crumbly, I am going to guess that the powdered sugar may have been packed when you measured it, it sounds like the ratio was off a bit.
Rick
Actually, Cooks Illustrated DOES NOT suggest that cane sugar is any different from beet sugar. Your remarks in support of your sponsor are false. In a blind taste test, people are unable to tell the difference in sugars by themselves, let alone when the sugar is used in a recipe.
Stephanie
I did find that quote in one of my books of Cooks Illustrated, I will follow up with that soon. Here is another resource that speaks to the difference in flavor of the sugar.
https://www.business-standard.com/article/news-ani/beet-sugar-vs-cane-sugar-here-s-which-one-is-healthier-119010600330_1.html#:~:text=Beet%20sugar%20has%20an%20earthy,uniform%20product%20than%20beet%20sugar.
Delaney
Do you use melted butter?
Stephanie
You don’t need to softened butter works just fine.
Denise
I made them They were perfect….. I use peppermint oil and two to three drops didn’t make a difference. So are use more like 8 to 10 and I thought that was good. Thank you everybody love them!
Ralph Joyce
OMG! I have to limit myself to 4 a day, every day, 365 days a year! My absolute favorite!
Nite Loon
Mom has made chocolate mints since the 70’s: 1c. powdered sugar 1-2. t’s of water as needed. Chill & then roll into balls flatten & dip in chocolate. So can you please explain EXACTLY why you need the corn syrup and the butter??!!
Stephanie
Sure, I am happy to explain why. The butter adds a great flavor, and it helps to make the sugar bind very nicely together. The corn syrup adds to the smooth texture of these. I am so happy you have a Mom to cook to well for you. I bet you have lots of great recipes from her.
Marilyn Lund
Your Nutrition Label doesn’t say the size of serving. How many pieces are in a serving?
Cathy Thelen
What can I use as a replacement for vegetables shortening and corn syrup?
copykat
For corn syrup I would use golden syrup, it is a sugar cane based syrup. For the vegetable shortening, you could use chocolate melts, or swap out the vegetable shortening for coconut oil. The coconut oil does not work as well.
Kitty
Hi Stephanie,
I am a confectioner. May I suggest using 2-3 drops of peppermint oil (to taste) instead of peppermint extract? You will get a more accurate peppermint flavor. Thanks!
Stephanie
Kitty, I was a little nervous to put that in there, because I am afraid people will take the non-food grade type of oil and use it.
Kitty
Good point. I didn’t think about that. You are correct, it might cause some confusion. Thanks!
Marty
Can you use peppermint essencial oil instead of extract?
Stephanie
Yes, as long as it is food grade oil. Please review the bottle’s wording.
Janene Velez
Can I use Stevia instead of confectioners sugar?
Stephanie
Does Stevia have a powdered version available? The powdered sugar is essential to the structure of these.
Melissa
I know this comment was a long while ago, but to those wondering, Stevia *is* a light powder. It’s not quite as fine as confectioner sugar, but is very very lightweight in a weight: volume ratio — either equal to or perhaps even lighter than conf sugar, but very comparable. I use stevia every day in my iced almond milk lattes, so I buy the bulk size bag of the Walmart Great Value store brand of stevia for around $8, I’ve already substituted it in muffins and some cookies and it’s actually made the recipes even better and measures 1:1 for reg sugar.
When I try this recipe I plan to first “spin” the stevia into a finer powder using my Ninja, then sift it through a flour sifter to measure 1:1. I’ll definitely update you on whether it works! It would be great to get the firm-turned-creamy texture and crisp mint flavor I love with much less sugar!
I also plan to use more mint extract than called for, just to get that true “whoosh” of mint that York gave us in the commercials for decades! 😉