PEPPERMINT PATTIES RECIPE

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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.

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YORK Dark Chocolate Peppermint Patties. Choose a size: Current Size: 1.4 oz 2.4 oz; 2.4 oz, 18 count box; 3 oz, 5 pack; 5.3 oz bag; 10.1 oz bag;. The D in this product means Dairy and either contains dairy ingredients or has been processed on dairy equipment. Gluten Free. Gluten-free foods must contain less than 20 parts per million (ppm.

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Line baking sheet with parchment paper, set aside. In a medium mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, blend together the sweetened condensed milk, peppermint extract (Start with 1 ½ tsp. peppermint extract and add more to desired taste as needed!) and powdered sugar. Mix at a medium speed for 2-3 minutes or.

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Combine first 4 ingredients in a little bowl. (Best if the coconut butter is not melted.) In a separate bowl, combine last 4 ingredients. In candy molds or cupcake liners, spread out 1/2 of the chocolate, then portion the mint filling on top. Finally, cover with the rest of the chocolate and freeze until chilled.

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Combine the first three ingredients in the bowl of an electric mixer. Beat with a paddle attachment until fully combined. Roll the dough into 1 inch balls. Place on wax paper and gently flatten with your fingers into a disk. Allow to sit 2 hours, turning once halfway through.

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Sodium 10mg 0%. Total Carbohydrates 25g 9%. Dietary Fiber 1g 3%. Total Sugars 20g. Includes 20g Added Sugar 40%. Sugar Alcohols 0g. Protein 1g. Vitamin D 0mcg 0%. Calcium 0mg 0%.

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Peppermint Patties. net wt. 11 oz. 00034000028740. Nutrition . Ingredients . Allergens . Other. Information. we're sourcing ingredients from non-GMO crops (for example cane sugar).. The Hershey Company. YORK. Information confirmed for accuracy on . When you reach a SmartLabel™ page by scanning the QR code on a product package, you will.

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Roll thin with your rolling pin (about 1/4 - 1/3 of an inch. Use a 2 1/2 - 3″ circle cookie cutter to cut out circles of the dough. Prepare cookie sheets with wax paper or sheets of parchment paper. Place circles of dough on the cookie sheets. Place in freezer for 10 - 15 minutes to firm up.

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Using a fork, drop each patty into the chocolate, coat completely and tap the edge of the bowl to remove excess chocolate. Place back onto the lined baking sheet.

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Instructions. In a medium mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, blend together the sweetened condensed milk, peppermint extract and powdered sugar. Add food coloring at this step if you desire a color. Mix at a medium speed for 2-3 minutes or until mixture is smooth with no lumps.

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Chill. Place the prepared peppermint patties in the fridge for about 20 minutes to harden. Melt the chocolate. Fill a medium saucepan with about 1" of water. Place a heat proof glass or aluminum bowl on top of the pan so it doesn't touch the water. Gently simmer the water. Add the chocolate and coconut oil to the bowl.

PEPPERMINT PATTIES RECIPE

Peppermint Patties. net wt. 1.4 oz. 00034000003303. Nutrition . Ingredients. The D in this product means Dairy and either contains dairy ingredients or has been processed on dairy equipment.. The Hershey Company YORK Information confirmed for accuracy on . When you reach a SmartLabel™ page by scanning the QR code on a product package.

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Gently flatten the balls down into a thick disc shape. Place the tray into the freezer. Let the patties freeze for about an hour. When you are ready to dip, melt your almond bark in 30 second intervals in the microwave until all melted and smooth. Working quickly, dip the peppermint patties into the chocolate.

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1. Make the filling: Combine the condensed milk and extract. Gradually add the sugar. Form the dough into 1-inch balls and place on a lined baking sheet. Flatten to form patties and let dry. 2. Make the coating: Melt the chocolate and the shortening together on the stove. Dip the patties into the chocolate, one at a time.

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1 cup coconut butter. few drops peppermint oil. small amount of honey — optional. 2/3 cup — 1 cup dark chocolate. This recipe makes about 16 peppermint patties, if yours are the same size mine were. Combine the first 3 ingredients thoroughly. Then shape into 1.5" patties with your hands and place on a parchment-covered baking sheet.