Homemade Peppermint Candies
Laura Word (from Facebook)’s recipe, November 20, 2016 · The Tinfully Family
Ingredients
- 2¼ pounds powdered sugar
- 2 tablespoons butter, softened
- 3 teaspoons peppermint extract
- 3 tablespoons cream
- Coating
- 12 ounces chocolate wafers, melted
Method
- Mix all until blended.
- Work to soft but not sticky consistency, like play dough.
- Put onto clear wrap and form into a long 1 1/2 inch tube, wrapping it so it stays in place (or place inside an empty towel tube so the candy stays round, or use cookie d[o?]y[e?] so it stays round).
Coating
- Chill in refrigerator until very firm, then use a sharp knife to cut into 1/4-inch thick patties.
- Coat in chocolate melted in the microwave: 30 seconds, stir, then another 30 seconds; use a fork to dip.
- Drop a patty into the chocolate and flip it over.
- Lift it out with the fork from underneath and let the excess chocolate drip back into the bowl.
- Place on wax paper and repeat with the rest.
- If still soft, refrigerate and roll again to re-form, then let dry.
- Store in an airtight container; will keep up to 2 weeks.
- Or use the patties in brownies and cookies.
Posted to Facebook 11-20-16. Some words on the card are hard to read (extract, tube wrap, and the cookie item used to keep the candy round). Chocolate wafers set quickly at room temperature; a slurry that's too thin won't work well.
Words as written on the cards, units spelled out, nothing reworded. Read from the card by Tinfully.
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