Holiday spirit is a relative term, isn’t it? In my family, the holidays aren’t really a big deal but I’ve always done my best to convince myself otherwise. Holiday baking — these peppermint patties — is only one way I bring the holiday spirit.
When my brother and I were kids, we celebrated Christmas and Hanukkah in big ways but as we grew up, I think my parents lost interest in the celebratory nature of holidays.
Somewhere down the line we stopped acknowledging Hanukkah altogether and Christmas became another day on the calendar – a day when grocery stores are closed and you don’t have to go to work.
Before you cue the violins, I’m not telling you this as a sordid tale of Holidays Gone Wrong, I’m not exactly deprived.
I’m grateful for that.
I’m telling you this because sometimes holiday spirit doesn’t come so naturally.
As we grow up, whether we’re 22, 42 or 62, sometimes we have to create our own traditions in order to feel whatever it is we’re supposed to be feeling every December: reflection, nostalgia, appreciation for the good in your life and the people who you care about.
When I saw that Alice had posted a recipe for homemade peppermint patties, I absolutely had to try them out myself.
Sometimes I see recipes on other blogs and feel inspired to try my own, to make my own version of a similar recipe.
Well, this time, I followed the recipe precisely and was rewarded with a batch of peppermint patties that could put York to shame.
Nothing says holiday more than the combination of peppermint + chocolate…actually, nothing says winter more than the combination of peppermint and chocolate so this recipes is definitely one worth trying if you need to conjure a little last minute holiday cheer.
- 1 can of condensed milk
- 5½ cups powdered sugar, sifted
- 1 tablespoon peppermint extract
- 3 cups semisweet chocolate chips
- 3 tablespoons shortening
- In a large mixing bowl, combine condensed milk, 2 cups of powdered sugar and peppermint extract. Mix everything on medium speed (if you're using a stand mixer, use the paddle attachment) until all the ingredients are well incorporated. Add more powdered sugar, a half cup at a time, until the dough is pliable like firm modeling clay.
- Roll ¾″ balls of dough between the palms of the hands. Press each ball down slowly and set the flattened disk on a flat cutting board or plate. Transfer peppermint disks to the freezer for no longer than 30 minutes. While the dough is chilling, temper the chocolate coating.
- Place chocolate chips in a microwavable bowl. Melt the chocolate in 30 second increments, making sure to stir after each time until chocolate is smooth. Stir in shortening to thin the chocolate. Remove patties from the freezer.
- Place a patty on the tongs of the fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting each one on top of wax or parchment paper.
- Allow the chocolate coated peppermint patties to completely set up. This can be done quicker by placing the patties in the refrigerator. The peppermint patties are ready when they are dry to the touch.