HOMEMADE PEPPERMINT PATTIES

RECIPE SUBMITTED BY Patricia Stover

Peppermint Patties
1 1/2 sticks Blue Bonnet
2 boxes confectionary sugar
1 egg
Flavoring to taste – 7 to 8 drops peppermint oil
Add milk to thin if needed
Semi-sweet chocolate use squares (2 packages)
1/2 bar parafin wax
Mix oleo, confectionary sugar, egg, and flavoring. Shape into balls and flatten. 

Put chocolate squares and parafin wax in double boiler to melt. Test a few pcs until desired consistency. Dip each pattie into chocolate and place onto waxed paper. This is the way I was taught but you can just use the chocolate melts if you want.
You can add a few drops of red or green food coloring to the mixture to desired degree of color before dipping in chocolate. These are so creamy and delicious.

 

Also, refrigerate your patties until cold and only take out about 6 at a time to dip, leaving the rest cold until ready to dip. I use 2 wooden skewers to dip the patties, 1 to put into the pattie and the other 1 to help put it out onto wax paper. Then, I go back and gently dip the skewer in the chocolate to cover the holes. My sister calles me the 
“Big Dipper” because she says mine look prettier than hers. LOL

• Patricia Stover Also, you can add a few drops of either red or green food coloring to the mixture before dipping in chocolate.
• Serena Adkins Ellison My kids eat anything peppermint flavor..thanks
• Patricia Stover Then they will love these! We’ve been making them for at least 50 yrs. My cousin came down 1yr from New Jersey and he fell in love w/ them. She makes them and she likes me to dip them. This is old school w/ the paraffin wax; ya could actually just melt the choc drops now but we still do it the old way. LOL Just don’t put too much paraffin; we add some and then sample until we get the right amt. or it’s too waxy tasting.
• Patricia Stover Also, don’t make them too big cuz they are very rich.
• Patricia Stover By big, I mean not to thick.
• Donna Carano-Cooper You mean you mix WAX and CHOCOLATE? The you EAT that?
• Brenda Ronnie Johnson Patricia I do the old way too. I have done both but I prefer the paraffin and chocolate chips better. I also use this for my peanut butter balls and my chocolate covered cherries.
• Lynn McGinnis Guess I’m the lazy one here, I just buy the chocolate discs at the bakery supply store (I like them better than the ones that the craft stores carry) & melt them. They are smooth and creamy, but always harden just right.
• Brenda Ronnie Johnson I need to try those.
• Patricia Stover Donna Carano-Cooper, yes you can eat the wax mixed w/ the chocolate. This is the way we had to do it before “modern conveniences”. LOL
• Serena Adkins Ellison I use paraffin wax in the chocolate for my peanut butter balls too.. Brenda I would love to have your chocolate covered cherry recipe do you do it with the icing goo inside like the store bought ones?
• Brenda Ronnie Johnson yes, I will bring to church I don’t know how to post.
• Donna Carano-Cooper Thank you for answering.
• Serena Adkins Ellison that sounds awesome.. I just wanna try my hand at making them.. I want to make Patricias Peppermint Patties for the boys too.
• Patricia Stover Brenda Ronnie Johnson, you need to make copies of your recipes and me and Serena can post them for you. My son gave me an idea, take a picture of the recipe, then u don’t have to type it up.
• Brenda Ronnie Johnson Have not made them for a long time because my family likes the peanut butter balls.
• Patricia Stover yvw, Donna Carano-Cooper; anytime!
• Lynn McGinnis Serena, a hint on the Choc Covered Cherries. If you find a candy supply store and can buy the dry fondant, that makes the very best liquid part of the candy. Just add a little cherry juice & let it set up a few days. Totally liquid and not grainy at all. Usually the recipe comes with the dry fondant.
• Brenda Ronnie Johnson A friend and I did this one Christmas many years ago they were soooo good. I think they are a lot of work for what you get though.
• Serena Adkins Ellison Donna Carano-Cooper here is step by step pics of me making my peanut butter balls you can see the parafin wax in the photo .. you buy it in the baking isle at walmart on the top shelf where the cocoa and choc chips are.. add a little according to how much choc you are melting, and it makes it all glossy and sets up beautifulhttps://cookingwithserena.com/?p=103

  
• Donna Carano-Cooper Thanks!
• Lillian Dunford Bowen Ive made a many of theses Serena, use to make them every Christmas.and the almond joy ones to!!!!!
• Serena Adkins Ellison you have your almond joy recipe?
• Lillian Dunford Bowen Serena, I don’t have the recipe now lost it. But u put a can of sweeten condince milk, powered sugar,coconuts & pecans mix it all up. Roll it in a ball just like u do the peanut butter balls. Put the tooth picks in them too. Put in the freezer. Just liked u did yours. And they r out of this world… oh dip in cholate too. If u fix this let no no cause I haven’t fixed them in years!!!!!!!
• Cherie Antin Fasbinder Patricia Stover can’t wait to try these… are those 1 lb. boxes of powdered sugar?? do you ever use butter instead of margarine? I like the taste of real butter… and I think it’s healthier.
• Dawn Parkison Is oleo same as margarine, I honestly don’t know what oleo is?
• Cherie Antin Fasbinder Yes Dawn Parkison – our parents generation called it oleo, most people today say margarine… I use both and totally confuse people! LOL
• Dawn Parkison You know I have a church cook book that is at least 12 years old with recipes from a wonderful group of ladies one of which always says ‘oleo’ in her recipes and I didn’t know what she meant by that so thank you…….I thought she may of meant some kind of lard combo I’d never heard of!
• Patricia Stover yes, the powdered sugar is 1 lb. box or bag; I use real unsalted butter instead of margarine (oleo).