Recipes

Peppermint Patties

  • Serves

    makes 3 dozen

PENNY DE LOS SANTOS

The recipe for this fondant-centered candy is based on one in the Candy Cookbook by Mildred Brand (Ideals, 1979).

What You Will Need

Ingredients

  • 2 12 cups sugar
  • 12 cup heavy cream
  • 12 cup milk
  • 2 tbsp. butter
  • 14 tsp. cream of tartar
  • 12 tsp. peppermint oil
  • 6 drops green food coloring
  • 2 12 cups semisweet chocolate chips, melted in a bowl

Instructions

Step 1

Stir together sugar, cream, milk, butter, and cream of tartar in a medium pot. Bring to a boil, without stirring; reduce heat to medium. Attach a candy thermometer to inside edge of pot; cook, without stirring, until it registers 236° (the soft-ball stage; see Cooking Sugar), 12–14 minutes.

Step 2

Pour sugar mixture onto a marble slab. Using 2 heatproof spatulas, scrape mixture back and forth to make a fondant, moving it across the marble quickly until it becomes thick and just cool enough to touch, 3–4 minutes. Toward the end, completely work in the oil and coloring.

Step 3

Gather fondant into a ball; knead until it resembles smooth dough, 3–4 minutes. (If it becomes powdery, work in a few drops of water.) Shape fondant into thirty-six 1 1⁄2"-wide disks, each about 1⁄3" thick. (Keep unshaped fondant covered while you work.)

Step 4

Working with one fondant disk at a time, dip them into chocolate using a fork; let excess drip off. Transfer to a wax paper–lined sheet pan. Let set in a cool spot. Serve immediately or store in an airtight container in a cool spot for up to a week.

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