|
Peppermint
Patties: Line a cookie sheet with aluminum foil, smoothing out any wrinkles.
Lightly dust the foil with confectioners sugar (powdered or icing).
In the bowl of
your electric mixer, or with a hand mixer, beat (on low speed) the sugar,
butter, peppermint oil, vanilla extract, and evaporated milk until combined.
Increase the speed to medium-high and beat until very creamy (about 2-3
minutes). Transfer the batter to a bowl, cover with plastic wrap, and place in
the refrigerator to chill until firm enough to roll into balls (about 30 - 60
minutes).
Roll the batter
into 1 inch (2.54 cm) balls and place on the prepared pan. Flatten each ball
with the palm of your hand until the patties are about 1 1/2 inches (4 cm) in
diameter and 1/3 inch (1 cm) thick. Cover and place in the refrigerator until
the patties are firm (about one hour).
Chocolate Coating:
Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of
simmering water. Remove the patties from the refrigerator and dip, one patty at
a time, into the melted chocolate, making sure both sides of each patty are
completely coated with chocolate. (You can use 2 forks or a chocolate dipping
fork.) Let any excess chocolate drip back into the bowl and then place the
patties back on the foil. Once all the patties have been dipped in the
chocolate, return to the refrigerator to chill until firm (30 - 60 minutes).
Store in the refrigerator in an airtight container (separate layers with
parchment paper or wax paper) for up to one month.
Makes 25 - 30
patties.
Sources:
McGee, Harold. 'On
Food and Cooking'. A Fireside Book. New York: 1984.
Rosen, Michael J.
'Baking From The Heart'. Broadway Books. New York: 2004.
Wilson, Dede. 'A
Baker's Field Guide to Holiday Candy & Confections'. The Harvard Common
Press. Boston: 2005.
http://www.hersheys.com/products/details/york.asp |
Page loading ... Please wait.
