Ingredients for York Peppermint Patties
- 1 large egg white
- 1 ½ cups powdered sugar
- Light Corn Syrup
- Peppermint Extract
- 1 tablespoon cornstarch, for dusting
- Semi Sweet Chocolate Chips
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How to Make York Peppermint Patties
- In a medium bowl, beat the egg white with an electric mixer until stiff peaks form.
- Gradually add the powdered sugar, continuing to beat on medium speed until combined and smooth.
- Add the corn syrup and peppermint extract (or oil). Mix with the electric mixer for 1 minute, then use a spatula or your hands to knead until the mixture forms a smooth dough.
- Lightly dust a clean work surface with cornstarch. Roll out the peppermint dough to ¼-inch thickness.
- Using a 2 ½-inch biscuit cutter (or a clean can), cut out approximately 20 circles of peppermint dough.
- Place the peppermint circles on plates or cookie sheets lined with parchment paper. Refrigerate for at least 45 minutes to firm up.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely smooth. Alternatively, melt the chocolate chips in a double boiler over low heat, stirring frequently.
- Once the chocolate is melted and smooth, dip each chilled peppermint patty into the chocolate, ensuring it's fully coated.
- Use two forks to lift each patty from the chocolate, gently tapping the forks against the bowl to remove excess chocolate.
- Place the coated patties onto waxed paper or parchment paper.
- Refrigerate the peppermint patties for at least 30 minutes to allow the chocolate to set completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
149g
Fat
20g
Carbs
14g
