Homemade peppermint patties

From: Salt and Straw

serves

cooking time

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Prehead Oven
Ingredients
  1. 1/2 cup semisweet chocolate chip
  2. 2 tbsp unsalted butter
  3. 2 tbsp evaporated milk
  4. 2 tbsp light corn syrup
  5. 2 cups confectioners' sugar
  6. 2 drops peppermint oil (Seely's peppermint oil is our favorite)
  7. 6 drops red or green food coloring (optional, depending on how festive you're feeling)
What to do?
Line a sheet pan with parchment or wax paper.

In a double boiler, stir occasionally, completely melt chocolate chips. Remove from heat, but keep chocolate in double boiler. Spoon about half of the chocolate onto the lined sheet pan. use a regular or a pasty spatula to spread it out to form a round as thing as you can (about 1/16 of an inch thick). Let it cool until the chocolate has completely hardened, a few minutes.

In a separate small saucepan, combine the butter, evaporated milk, and corn syrup. Warm the mixture over low heat, stirring it occasionally, until it's warm to the touch and the butter is completely melted. Remove the pan from the heat and add about half of the confectioners' sugar. Stir with a sturdy spoon until smooth. Add the peppermint oil, food coloring(if using), and remaining confectioners' sugar and mix until you have a thick, smooth paste, about 3 minutes. Let it cool to room temperature.

You've got your cooled layer of chocolate. You've got your remaining melted chocolate and you've got your peppermint paste. Now, you just assemble: Evenly spread the peppermint paste over the chocolate layer, smoothing out an peaks and valleys. Pour the remaining melted chocolate over the peppermint and spread it out in an even layer. Put the peppermint sandwich(still on the sheet pan) in the freezer and chill it for about 1 hour.

Cut the chilled sandwich into irregularly shaped bite-site (1/4 to 1/2-inch) pieces. Use candy immediately or save it in an airtight container in the freezer for up to 3 moths.