Perfect Peppermint Patties

 Here's a recipe for

Perfect Peppermint Patties, combining a creamy and refreshing peppermint center with a rich chocolate coating:

Ingredients:

• For the Peppermint Filling:

  • 4 cups confectioners' sugar (powdered sugar)
  • 3 tablespoons butter, softened
  • 2 teaspoons peppermint extract (pure, not peppermint oil)
  • 1/2 teaspoon vanilla extract (optional)
  • 1/4 cup evaporated milk

• For the Chocolate Coating:

  • 2 cups semisweet chocolate chips
  • 2 tablespoons shortening (or vegetable oil)

Instructions:

1. Make the Peppermint Filling:

   • In a large bowl, using an electric mixer (or by hand), cream together the softened butter and confectioners' sugar until light and fluffy.
   • Add the peppermint extract and vanilla extract (if using) and mix well.
   • Gradually add the evaporated milk, one tablespoon at a time, until the mixture reaches a stiff, spreadable consistency. You may not need all the milk.

2. Chill the Filling:

   • Scrape the peppermint filling onto a large sheet of parchment paper.
   • Shape it into a flat rectangle, about ½ inch thick.
   • Cover the filling with another sheet of parchment paper and refrigerate for at least 1 hour, or until firm enough to cut.

3. Cut the Filling:

   • Once chilled, remove the top layer of parchment paper.
   • Using a sharp knife and a ruler as a guide, cut the chilled peppermint filling into squares or desired shapes.

4. Prepare the Chocolate Coating:

   • In a heat-resistant bowl set over a pot of simmering water (ensure the bowl doesn't touch the water), melt the chocolate chips and shortening together, stirring occasionally, until smooth and glossy.
   • Alternatively, you can use the microwave method: Heat the chocolate chips and shortening in short bursts (15-30 seconds) at reduced power, stirring well in between, until melted and smooth.

5. Coating the Peppermint Patties:

   • Using a fork or dipping tool, carefully dip each chilled peppermint patty into the melted chocolate, ensuring complete coverage.
   • Gently tap the fork against the rim of the bowl to remove excess chocolate.
   • Hold the patty over the bowl for a few seconds to allow any remaining chocolate to drip off.

6. Setting and Storing:

   • Place the chocolate-coated peppermint patties on a baking sheet lined with parchment paper.
   • Refrigerate for at least 30 minutes, or until the chocolate coating is firm.
   • Store leftover peppermint patties in an airtight container in the refrigerator for up to a week.

Tips:

• Use high-quality peppermint extract for the best flavor.
• If the peppermint filling seems too dry, add a little more evaporated milk, one teaspoon at a time, until it reaches the desired consistency.
• If the chocolate coating gets too thick while melting, you can add a teaspoon of vegetable oil to thin it slightly.
• For a fun twist, you can sprinkle crushed candy canes or chopped peppermint candies over the wet chocolate coating before it sets.
• You can also experiment with different types of chocolate for the coating, such as milk chocolate or white chocolate.

Enjoy making and savoring these delicious Perfect Peppermint Patties!