Grammy's Recipe Book Desserts
Peppermint Patties
- Prep
- 1 hr
- Cook
- 5 min
- Rest
- 30 minfreeze, then let the chocolate set
- Total
- 1 hr 35 minstart to eating
Times are our estimates for Grammy's recipe, with unhurried prep.
As written
Word for word from her page, with her spelling and line breaks. [?] marks a word we couldn't read.
[in red ink]
Peppermint Patti
1/4 cup softened butter
1/3 cup light corn syrup
1-2 tsp pep extract
3 cups powdered sugar
2 cups dark dipping choc.
Combine first 3 mixer for 3 min
Remove & break off and roll into
a ball and flatten slightly put on
pan with waxed paper when finished
place in freezer for 10-15 min
Melt choc in micro for 1 min 20 sec
let sit for an additional minute
Remove - gently stir
Remove patties from freezer
Yield approx 40
Peppermint Patti
1/4 cup softened butter
1/3 cup light corn syrup
1-2 tsp pep extract
3 cups powdered sugar
2 cups dark dipping choc.
Combine first 3 mixer for 3 min
Remove & break off and roll into
a ball and flatten slightly put on
pan with waxed paper when finished
place in freezer for 10-15 min
Melt choc in micro for 1 min 20 sec
let sit for an additional minute
Remove - gently stir
Remove patties from freezer
Yield approx 40
Grammy's recipe
Her recipe, typed out to cook from: her amounts and her words, with abbreviations spelled out and the steps numbered.
Ingredients
- ¼ cup softened butter
- ⅓ cup light corn syrup
- 1–2 teaspoons peppermint extract
- 3 cups powdered sugar
- 2 cups dark dipping chocolate
Method
- Beat the butter, corn syrup and peppermint with a mixer for 3 minutes, then beat in the powdered sugar.
- Break off pieces, roll each into a ball and flatten slightly. Put them on a pan lined with waxed paper.
- When finished, freeze 10–15 minutes.
- Melt the chocolate in the microwave for 1 minute 20 seconds, let it sit another minute, then stir gently.
- Take the patties out of the freezer and dip them in the chocolate.
Modernized
A present-day cookbook version, with missing steps filled in. These are suggestions, not her words.
Ingredients
- ¼ cup (½ stick) butter, softened
- ⅓ cup light corn syrup
- 1–2 teaspoons peppermint extract (start with 1)
- 3 cups powdered sugar, plus more for dusting
- 12 ounces dark chocolate, chopped, or dark melting wafers
- 1 teaspoon coconut oil (if using chopped chocolate)
Method
- Beat the butter, corn syrup and peppermint for 3 minutes. Add the powdered sugar gradually and beat until it forms a smooth dough. Taste, and add more peppermint if you like.
- Dust your hands with powdered sugar. Roll tablespoon pieces into balls and flatten them into 1½-inch patties on a sheet lined with waxed paper.
- Freeze 15–20 minutes, until firm.
- Melt the chocolate with the coconut oil in 30-second microwave bursts, stirring each time.
- Dip each cold patty on a fork, tap off the excess, and set it back on the waxed paper.
- Chill until set. Keep in the refrigerator.
Ideas to play with
Twists and variations to try. Suggestions, not hers.
Dark vs. milk
Dip half in dark and half in milk chocolate and see which the family likes best.
Christmas look
Top each with a pinch of crushed candy cane before the chocolate sets.
Tinted centers
Add a drop of green food coloring to the filling for St. Patrick’s Day.
Orange creams
Swap the peppermint for orange extract and a little zest.