Admittedly, making homemade peppermint patties sounds crazy considering how you can buy them. I’ll definitely do these again! Just about anybody can make Pink Peppermint Patties. The results are vastly superior to bought ones (read: mmmm FRESH). I will go so far as to call them “foolproof,” as long as you don’t count slopping melted chocolate all over your arms as a mistake because you can lick it off. Not a problem in my book.
In the bowl of a stand mixer, beat together sugar and butter. In a small bowl, stir together the vegetable oil, vanilla, cream and peppermint essence. With the mixer running on low, drizzle in the liquid and blend until batter is coloured pink and is firm. Remove batter from bowl and make a ball, wrap in plastic wrap, flatten to a disk and refrigerate one hour.
Once chilled, remove from the refrigerator and, using your hands, quickly roll chunks of the dough into approximately 2.5cm balls, place on a wax paper-lined baking tray. Dip your clean fingers into icing sugar and flatten the balls to approx. half a centimetre inch thick. Place in freezer for one hour.
In the top of a double boiler, melt chocolate. Drop dough disks one at a time into the chocolate, turn with a fork to cover with chocolate, lift with the fork, scrape the bottom on the side of the pan and place back on the waxed paper. Refrigerate until chocolate is firm, at least an hour. Keep refrigerated. Makes 15 to 20 sweets.
This recipe was edited by Allrecipes.com.au staff to include measures and ingredients more familiar to Australian and New Zealand home cooks.