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Friday, November 25, 2011
A weekly collection of seasonal recipes
On the menu Today Holiday Candy
‘T
is the season to be slaving over a double boiler keeping one eye on a candy thermometer. Or not.Try out this recipe perfect for Christmastime that is not only simple, but beautiful to look at and delicious to eat.
Homemade Peppermint Patties
Photo by Jessica Eyre
Homemade Peppermint Patties 2 cups powdered sugar 1 1/2 tablespoons unsalted butter, softened 1/4 teaspoon peppermint oil (do not use peppermint extract, and be sure it is labeled for internal use)
1/4 teaspoon pure vanilla extract 2 tablespoons evaporated milk 9 ounces semi-sweet or bittersweet chocolate, coarsely chopped 1 tablespoon shortening
1. Line a cookie sheet with aluminum foil, smoothing out any wrinkles. Lightly dust the foil with powdered sugar. Set aside 2. In the bowl of your electric mixer, or with a hand mixer, beat on low speed the sugar, butter, peppermint oil, vanilla extract, and evaporated milk until combined. Increase the speed to mediumhigh and beat until very creamy, about 2-3 minutes. Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator to chill until firm enough to roll into balls, about an hour. 3. Roll the batter into 1-inch balls and place on the prepared pan. Lightly flatten each ball with the palm of your hand until the patties are about 1 1/2 inches in diameter and 1/3 inch thick. Cover and place in the refrigerator until the patties are firm, about one hour. 4. Melt the chocolate and shortening in a microwaveable bowl. Remove the patties from the fridge and dip, one at a time, into the melted chocolate, making sure both sides are completely coated with chocolate. Let any excess chocolate drip back into the bowl and then place the patties back on the foil. Work quickly as the chocolate will soften the patties. 5. Once all the patties have been dipped, return to the fridge to chill until firm, about 30-60 minutes. Store in the refrigerator in an airtight container, separating layers with parchment paper or waxed paper, for up to one month. Note: For a fun holiday twist, mix some food coloring into the batter for red and green mints. Yield: 25-30 patties. From: joyofbaking.com