This is a fun, easy recipe that I've adapted for Here We Are after much testing and tasting! If you like the traditional York style peppermint patty, then you will enjoy making this eggless, homemade recipe.
These chocolate covered treats make a great gift in a pretty box or cellophane gift bag; are perfect for a refreshing, cool treat after a hot cup of tea or coffee; served as an after-dinner mint, or plated with a dessert. Or ANYTIME you feel like a treat of minty fresh goodness!!
❤ 1 Tbsp. Light Corn Syrup
❤ 1 Tbsp. Coconut Oil (let the solid oil melt at room temperature into liquid form)
❤ 4 Tbsp. Fat-Free Half 'N Half
❤ 1 teaspoon Lemon Juice (I used fresh lemon)
❤ 1 1/2 - 2 teaspoons Peppermint Extract (2 tsp. will make a very strong mint flavor, so go easy unless you like it revved up!)
❤ 1/2 teaspoon Vanilla Extract
❤ 3 3/4 cups Powered (Confectioner's) Sugar
❤ Melting Chocolate of your choice (I used Ghirardelli Dark Melting Wafers for Candy Making & Dipping, 12 oz. bag)
❤ Optional: Peppermint Candy Canes for decoration
1. Lightly beat corn syrup, coconut oil, half 'n half, lemon juice, peppermint extract, and vanilla together in a large bowl.
2. Working slowly using a fork, mix in about a cup of powered sugar to the wet ingredients. Continue until all sugar is combined.
3. Using your hands, work the peppermint "dough" or "nougat" into a ball. It is a very dry dough, so you may want to knead it a bit to get it to take shape. With a rolling pin, roll the dough on to a non-stick cookie sheet or on a silicone baking mat. The result should be thin but not breaking (when you handle the dough), so try for an even circumference of less than a 1/2 inch thick.
4. Freeze the dough for 30 minutes. I covered it with a sheet of wax paper to avoid condensation.
5. With a cookie cutter, make the shapes out of the nougat. (As you can see, I used heart-shaped cookie cutters for Valentine's Day, but round, oval, or square will work just fine, too.) Re-roll the excess until there is very little left. After 4 times re-rolling the dough, it made about 70 hearts in total. TIP: The smaller sized cookie cutter worked better when dipping into the melted chocolate.
7. While the shapes are re-freezing, prepare the chocolate for dipping.
8. Working quickly, dip the frozen shapes into the chocolate and place on wax paper to dry. TIP: The dipping process is a bit messy (but worth it!) so keep a bunch of the cut dough in the freezer as you dip small batches into the chocolate. NOTE: The dough becomes a bit flimsy in the chocolate but then firms up when cooled.
9. Decorate while chocolate is still a bit melted. I used regular candy canes and crushed them. TIP: Crush them in the bag - see picture - or else the candy shoots all over - LOL, I took one out of the wrapper to break and had to pick up pieces of candy cane everywhere.
Store in the refrigerator for up to 2 weeks - IF they last that long! Enjoy! BONUS: The kitchen smells great while you are making this recipe!!
#HASHTAG ALERT: If you use this or any of the Here We Are ideas, remember to take a picture and hashtag it on Twitter, Facebook, or Instagram using: #BetterBrighterEasier -- I'd love to see it and share it! Thanks! ~ Luci