Mrs. York

You can just call me Mrs. York, as in, York Peppermint Patties. They are my favorite candy and I decided to make them for the holidays this year.

I think I have tried making them before and failed...I can't remember how my attempt failed but I remember throwing most of the filling out. Maybe it didn't stiffen too much. Eh.

Not this time. These. Are. Perfect. After dipping the first one a slow smile came over my face. These would certainly wow my family and friends. The chocolate was smooth. The middle was cool and minty. The balance of chocolate and mint was perfect. The looked gorgeous!

I didn't temper my chocolate. I didn't do anything to the chocolate other than melt it. I used Ghirardelli dark chocolate bits. Yum.

Oh...and I didn't have a 1 inch cookie cutter (I just ordered a set of round cutters from Amazon) so I used a shot glass. Worked perfect.

I will definitely make this again and again.


Peppermint Patties
Source: Gourmet Magazine
Yield: 3-4 dozen

2 1/2 cups confectioners sugar, divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 T shortening
10 ounces 70%-cacao bittersweet chocolate, coarsely chopped

Make filling:
Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.

Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.

Temper chocolate and coat filling:
Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.

Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.

Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.