![]() Try chopping them up and adding them to brownies, cookies, or cupcakes.Īnother fun variation is to change the flavor of extract to make different flavored centers. These are so tasty, I doubt they’ll last that long! You can also use them in baking recipes, just like you would store-bought patties. Store your homemade peppermint patties in an airtight container at room temperature for up to two weeks. ![]() The great thing about using Melting Chocolate Wafers is that they always set quickly at room temperature, and always produce a nice shiny coating! If desired, you can trim any uneven edges or “feet” from your candies once they’ve set. If they get too soft to dip, chill them briefly in the refrigerator until they’re firm again. Set the dipped peppermint patty onto a piece of parchment or waxed paper, and repeat the dipping process with the remaining peppermint patties. I think the flipping method is easier than pushing the candy down into the chocolate and then fishing it out again.) Let the excess coating drip back into the bowl. (I like to drop it in, put the fork under it, flip it upside down, and then flip it again so the fork is on the bottom and bring it up out of the coating. Use a fork or dipping tools to dip a patty completely into the melted coating. Melt in 30-second increments, stirring after every 30 seconds to prevent overheating. Melt the Melting Chocolate Wafers in the microwave. You should get about 36 candies from this recipe. ![]() Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. This also works for rolls of cookie dough!Ĭhill the candy until it is very firm, about 45 minutes. This will help keep the bottom from flattening as it sits in the refrigerator. To keep your candy round on the bottom, cut a slit in an old cardboard paper towel tube, and put the candy inside. This step is optional, but it’s a nice trick I’ve learned. Wrap it well in cling wrap and twist the ends so that it stays in place. Scrape the candy paste out onto a long piece of cling wrap, and form it into a thin tube, about 1 1/2 inch in diameter. If it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until it’s no longer sticky. When you touch it, it should be soft but not at all sticky. Turn the mixer speed higher and beat until the candy comes together and is light and creamy. Beat them with a paddle attachment until the mixture comes together.ĭon’t be alarmed if it looks like this at first–it will be dry and crumbly as you start mixing it. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.In a mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream. Stir until the chocolate is smooth and melted. Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Let the candies dry, uncovered, at room temperature for 3 hours. Arrange in single layers on the prepared baking sheets. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. ![]() Line 2 baking sheets with parchment paper.
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