Pure Peppermint Pleasure

Nothing tastes like the bite of peppermint stinging your tongue. The cool flavor wraps your whole mouth in delight – and then when you inhale, somehow even the air tastes fresh and crisp. I developed this recipe for a kids' cooking class on candy, but there is nothing elementary about this recipe. While it’s a bit of a project, the reward is great! Enjoy this on a lazy weekend or when readying for the holiday season- you’ll be glad you did.

* Notice that my recipe calls for peppermint oil. You can use peppermint extract instead, but be sure you taste the peppermint filling and add extract as needed (it’s not quite as potent, in my opinion). Peppermint oil is available at specialty food stores- if you live in Seattle, Market Spice in Pike Place carries a good one.

Homemade Peppermint Patties
2 Teaspoons softened butter
¼ Teaspoon salt
1-2 Tablespoons Light Corn Syrup
1 ½ teaspoons Pure Peppermint Oil
2-3 Cups Powdered Sugar
10-12oz Good Quality Dark or Bittersweet Chocolate, for coating

To make the Filling:
In the bowl of an electric mixer, blend the butter, salt and 1Tablespoon of the corn syrup together. Add the peppermint, being careful not to splash the mixture. After scraping down the sides of the bowl, add powdered sugar, one cup at a time until thoroughly incorporated. After adding the 2 cups, allow the machine to run for at least 60 seconds to ensure blending. Now, check the consistency of the Peppermint mixture. You are looking for a solid paste that isn’t too sticky. If the mixture is too dry add up to 1 Tablespoon of corn syrup until mixture comes together, again allowing time to blend. If the mixture still feels sticky, use the extra cup of sugar to reach desired consistency. Ideally, you will find that allowing the beaters to run will cause the mixture to ball together like a dough.

Remove the mixture and turn out onto a flat surface. I use extra powdered sugar to be sure nothing sticks (like you would use flour when rolling cookies). Roll peppermint to about ¼ inch thick. Use a small round cookie cutter (or shape of your choice) to cut small circles. I use one that’s about 1 ½ inches in diameter. Place rounds on a non stick surface and store in the freezer until ready to dip.

To melt chocolate:
Tempering is a very important step when preparing chocolate. When tempered correctly, Chocolate contains a crystalline structure which creates a shiny surface and a solid snap when broken. The proper way to temper chocolate is an involved process. You can also achieve similar results in the microwave. Chop the chocolate into small pieces, almost shaving it off the bar, so that the pieces melt quickly. Place the chocolate in a microwave safe bowl, reserving about ¼ cup of the chocolate. In 30 second intervals, melt the chocolate, stirring between. Be careful to use residual heat, allowing the chocolate to sit for 15-30 seconds between each turn in the microwave. When chocolate is melted, add the extra ¼ cup of pieces, stir and allow to sit for a minute. You may need to heat for another 15-30 seconds, but be careful to only use as much heat as you need.

To cover in Chocolate:
Place a Silpat or waxed paper on top of a cookie sheet or flat surface. Working in batches of 6-10 pieces at a time, drop a frozen peppermint center into the warm chocolate. Use the tip of a fork or a butter knife to scoop the piece out. Let stand on edge of the bowl to rid of excess coating. Carefully place chocolate back onto the non-stick surface. This part will take some practice and different tools work well for different people.

After the tray is done, set to harden in the refrigerator for about 15-30 minutes before enjoying. While the peppermints are best fresh, they can be made ahead and stored in the fridge. I would recommend removing them from the fridge about 20 minutes before eating so they will not be overwhelmingly cold. These pair beautifully with tea or cocoa at the end of a nice dinner.