York Peppermint Patties (Copycat)
Homemade copycat of the classic York Peppermint Patties — a cool, minty fondant center made from powdered sugar, evaporated milk and peppermint extract, dipped in a shell of smooth dark chocolate.
⏱️ Prep: 40 min🍳 Cook: 0 min🍽️ Makes 40
Nutritionper 1 patty›
92
Calories
1g
Protein
15g
Carbs
3g
Fat
Ingredients
| 900 g (7 1/2 cups) | powdered sugar, sifted |
| 80 ml (1/3 cup) | evaporated milk |
| 110 g (1/3 cup) | light corn syrup |
| 45 ml (3 tablespoons) | refined coconut oil |
| 1 to 1 1/2 teaspoons | peppermint extract |
| 680 g (24 ounces) | dark chocolate, finely chopped |
Instructions
- Using an electric mixer on low speed, beat together the powdered sugar, evaporated milk, corn syrup, coconut oil and peppermint extract until a soft dough forms. Divide the dough in two, form into disks, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Line a baking sheet with parchment paper and set aside. Sprinkle a clean work surface with powdered sugar, place one disk on the surface, sprinkle the top with powdered sugar and roll out to a 1/4-inch (6 mm) thickness. Using a 1 7/8-inch (4.5 cm) round cookie cutter, cut out circles and place them on the prepared sheet. Gather the scraps, re-roll and cut more circles until no dough remains. Repeat with the second disk. Place the sheet in the freezer until the rounds are firm, at least 30 minutes or overnight.
- When ready to dip, place the finely chopped chocolate in a heatproof bowl set over a small saucepan of barely simmering water. Stir occasionally with a rubber spatula until the chocolate is completely melted and smooth, then remove from the heat.
- Working with one round at a time, dip it into the chocolate using a fork and let any excess drip off before returning the patty to the parchment-lined sheet. Repeat with all the rounds and let set at room temperature, about 1 hour. Store in an airtight container in the refrigerator for up to 1 month.