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Easy Creamy Homemade Peppermint Patties Recipe for Perfect Holiday Treats

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These homemade peppermint patties are creamy, fresh, and coated in a smooth chocolate shell, perfect for holiday treats or anytime you want a minty sweet fix.

Ingredients

Scale
  • 3 cups (600g) granulated sugar
  • 1/2 cup (120ml) light corn syrup
  • 1/2 cup (120ml) water
  • 2 tablespoons (28g) unsalted butter, softened
  • 1/4 cup (60ml) heavy cream
  • 1 to 1 1/2 teaspoons peppermint extract
  • 1/2 teaspoon vanilla extract (optional)
  • 12 ounces (340g) bittersweet or semi-sweet chocolate chips
  • 1 tablespoon (14g) vegetable shortening (optional)

Instructions

  1. Line a large baking sheet with parchment paper or a silicone mat and set aside.
  2. In a heavy-bottomed saucepan, combine granulated sugar, light corn syrup, and water. Stir gently to combine without splashing sugar on the pan sides.
  3. Place the saucepan over medium heat and attach a candy thermometer. Bring the mixture to a boil without stirring. Let it reach 238°F (114°C) – the soft ball stage, about 10-12 minutes.
  4. Remove the pan from heat immediately when temperature hits 238°F (114°C). Stir in softened unsalted butter and heavy cream carefully as the mixture will bubble vigorously.
  5. Transfer the hot syrup to a large mixing bowl. Beat the mixture with a wooden spoon or electric mixer until creamy, thick, and opaque, about 7-10 minutes.
  6. Stir in peppermint extract and vanilla extract (if using) gently to keep the creamy texture.
  7. Allow the mixture to cool slightly until manageable but still pliable. Pinch off small portions (about 1 tablespoon or 15g each), roll into balls, then flatten into discs about 1 1/2 inches (4 cm) wide. Place on the prepared baking sheet.
  8. Refrigerate the patties for at least 1 hour to firm up before dipping.
  9. Melt chocolate chips with vegetable shortening in a double boiler or microwave-safe bowl until smooth and glossy.
  10. Using a fork or dipping tool, coat each chilled patty in melted chocolate, allowing excess to drip off. Return dipped patties to the parchment-lined tray.
  11. Let the patties sit at room temperature or refrigerate until the chocolate shell is firm, about 30 minutes.

Notes

Be patient during the beating stage to achieve a creamy, thick filling. Use a candy thermometer for best results or the cold water test as a fallback. Chill patties well before dipping to prevent melting chocolate. Adding vegetable shortening to chocolate helps achieve a glossy, firm shell with a snap. Store patties in an airtight container in the fridge for up to two weeks or freeze for up to three months.

Nutrition

Keywords: peppermint patties, homemade peppermint patties, holiday treats, peppermint candy, creamy peppermint filling, chocolate coated candy

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