Christmas Peppermint Patties Recipes

Steps:

• In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.

Steps:

• In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
• In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

Steps:

• Stir together the butter and corn syrup together in a small bowl. Add 2 cups powdered sugar and peppermint extract, 1/2 teaspoon at a time until you reach desired flavor. Mix until well combined.
• Stir in an additional cup of powdered sugar.
• Turn bowl onto a cutting board sprinkled with another half a cup of powdered sugar. Knead the mixture until sugar is absorbed and is completely smooth, adding additional powdered sugar if needed.
• Divide dough into three portions. Leave one portion white, and set aside. Tint one portion red with the red food gel and one portion green, and knead separately (about 5 minutes or so) until color is consistent. FOR DYING - Start with a little amount of the food coloring gel at first, and add more after kneading if you want more color. I used a toothpick and dipped it about 1/4-inch into the red food coloring gel, and then stuck the toothpick into the dough ball that I wanted tinted red (and did the same for the portion to be tinted green). And I kneaded it until the color was consistent and smooth throughout.
• Pinch off pieces and shape into 3/4-inch balls and roll in granulated sugar. Flatten gently with a fork.
• Let candies stand, uncovered, at room temperature for 1 day. Store in an airtight container.