Peppermint Patties

Peppermint Patties
Peppermint Patties
Makes about 54
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  1. 2⁄3 cup milk
  2. ¾ cup unsalted butter
  3. 2 cups sugar
  4. ¼ teaspoon salt
  5. 1 teaspoon vanilla extract
  6. ½ teaspoon peppermint extract
  7. 3 (4-ounce) bars white chocolate, chopped
  8. 1 (7-ounce) jar marshmallow crème
  9. 1¼ cups finely chopped soft peppermints, divided
  10. 3 (4-ounce) bars bittersweet chocolate, melted
  1. Line a 13x9-inch baking pan with foil, letting excess extend over sides.
  2. In a medium saucepan, combine milk, butter, sugar, salt, vanilla extract, and peppermint extract over high heat, whisking often. Bring mixture to a rolling boil. Reduce heat to medium, stirring constantly, until mixture registers 234° on a candy thermometer. Remove from heat, and stir in white chocolate, marshmallow crème, and 1 cup candy. Immediately spread into prepared pan. Freeze for 2 hours.
  3. Using a 2-inch round cutter, cut fudge. Using two forks, dip rounds into chocolate, coating completely. Place in prepared pan; sprinkle evenly with remaining ¼ cup candy, and allow to set for 1 hour. Store in an airtight container at room temperature for up to 5 days.
From “Winter Refreshment” in the November/December 2015 issue of Victoria magazine.

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