These homemade candy cane peppermint patties are the perfect Christmas treat! And so easy to make, just prep the peppermint mixture, freeze, slice and dip!
These Homemade Candy Cane Peppermint Patties made the nice list this year. Did you? 😉
Peppermint patties are a sweet, but refreshing treat and these homemade ones will blow your socks off! The best part about making them yourself is that you control how much chocolate to dip them in. These babies have a thick coating of dark chocolate just how I like it!
These Homemade Candy Cane Peppermint Patties are great on their own or as part of a larger cookie/treat platter! If you are not hosting this year, they would make a great hostess gift or gift for a friend or co-worker!
You will start by beating together butter, corn syrup, evaporated milk, vanilla and peppermint extract, confectioners’ sugar and crushed candy cane to make the filling. Then you will roll them into logs, 1 inch wide, like the ones pictured above. Put those logs in the freezer to set 20-30 minutes before slicing them into patties!
Then it’s time to get dipping!
Dip each patty in a heavy coating of dark or semi-sweet chocolate! You could also use milk chocolate if you prefer, but generally peppermint pairs better with a darker chocolate.
The last step before putting them in the refrigerator to set, is to sprinkle them with a little more crushed candy cane!
They are best kept in the refrigerator until gifting or eating! They will keep up to a month in the refrigerator 🙂
1/2 cup unsalted butter, room temperature
1/3 cup light corn syrup
1 tbsp evaporated milk
1 tsp vanilla extract
1 tsp peppermint extract
3 1/2 cups confectioners’ sugar
1/2 cup + 2 tbsp crushed candy cane
2 cups dark or semi-sweet chocolate
In the bowl of an electric mixer fitted with blade attachment beat butter on high until smooth, scrape down the sides of the bowl with a rubber spatula
Add the corn syrup, beat until smooth
Add the evaporated milk, vanilla and peppermint extracts, mix
Add the confectioners’ sugar 1 cup at a time, mixing until fully incorporated and mixture starts to form a ball
Gently mix in 1/2 cup crushed candy cane
Roll mixture into a cylinder that is 1-inch in diameter
Put in the freezer for 20-30 minutes
Remove from freezer, reshape with your hands if it lost any of it’s roundness
Slice into patties that are about 1/2 inch wide
Fix patties to make sure they are all round
Melt chocolate in a double boiler until smooth
Prepare a baking sheet with a piece of parchment paper*
Using a fork or slotted spoon, dip patties into chocolate to coat completely
Allow any excess chocolate to dip off into the bowl and set patty on the parchment lined baking sheet
Sprinkle immediately with remaining crushed candy cane
Repeat for all patties**
Put baking sheet in the refrigerator to set at least 1 hour
Store patties in refrigerator for up to 4 weeks
*Depending on the size of your baking sheet you may need 2
**You may need to melt chocolate in 2 batches, a cup at a time, or re-melt the chocolate half way through
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