Homemade Peppermint Patties Recipe

Course: candy, chocolate, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 2

Chill: 30

Total Time: 3

Servings: patties

Calories: 239kcal

Author: Becky Hardin

These homemade peppermint patties are soft, creamy, and perfectly minty with just 4 ingredients: sweetened condensed milk, powdered sugar, peppermint extract, and chocolate. Easy to shape and dip, these chocolate mint candies are perfect for holiday gifting!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Stand Mixer

Ingredients

¾ cup sweetened condensed milk
2 teaspoons peppermint extract
4 cups powdered sugar
24 ounces dark melting chocolate

Instructions

In a large mixing bowl, using a hand mixer, beat together the sweetened condensed milk, extract, and half of the powdered sugar.
¾ cup sweetened condensed milk, 2 teaspoons peppermint extract, 4 cups powdered sugar
Once it becomes a paste, add in the remaining powdered sugar. Continue beating together until it is no longer wet. It will thicken and become a stiff dough. It should be completely dry without being sticky.
Spoon a tablespoon of filling and roll into a ball. Place each ball onto parchment paper, and then press down to shape into a round patty, about ¼-inch in thickness.
Allow the patties to sit at room temperature to dry out, for 2-3 hours.
Once the patties are done drying, in a medium bowl, microwave half of the dark chocolate for about 90 seconds. Stir the chocolate until it is smooth and creamy. If the chocolate is not completely melted, return the bowl to the microwave and add an additional 30 seconds as needed.
24 ounces dark melting chocolate
Using a fork, dip the patties, one at a time, into the melted chocolate, completely covering each piece. Gently return the dipped patty to the parchment paper until the chocolate sets. Repeat with remaining patties and chocolate.

Notes

Yield: This recipe makes approx. 28 (2-inch) patties.

*You can substitute 3 cups of semisweet chocolate chips, mixed with 1 tsp vegetable oil, to dip the patties, but the coating will be softer. While dark chocolate is my personal favorite and the most traditional to use here, you can really substitute it for any chocolate you'd like.

Use room temperature ingredients. Cold sweetened condensed milk can make the filling seize up and harder to mix smoothly.
Sift the powdered sugar to prevent lumps and helps create a smooth, creamy peppermint filling.
When making the filling, I used the paddle attachment, but mixer beaters will work too. I have made these using a fork, although as the filling thickens, it is very hard to combine.
Start with 1½ teaspoons of peppermint extract, then taste before adding the rest—peppermint strength can vary by brand.
Don't try to rush the drying process. It may take some patience, but you really need to let the patties dry so their consistency is perfect.
Let the chocolate cool slightly (to about 88-90°F) before dipping so the coating sets evenly and stays shiny.
If your kitchen is warm, keep half the patties refrigerated while you dip the others to prevent melting.
Tap the fork lightly on the bowl’s edge to let excess chocolate drip off before transferring patties to parchment paper.
Package these patties up in cute baggies or festive tins around the holiday season. They make adorable gifts!

Storage: Store homemade peppermint patties in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 4 months.

Nutrition