Day 2, 2015: CHOCOLATE-COATED MINT PATTIES

Company’s Coming: Home For the Holidays :  by Jean Pare

Baked for your tasting pleasure by Sue Aldred. You can sample these chocolate bits of heaven today at the Rosa M. Harvey Middleton and Area Library.

Just as good as the store-bought patties, but better because you made them at home!

3 ½ Tbsp. flour

6 Tbsp. milk

3 cups icing sugar

1 tsp. peppermint extract 

1 ½ cups milk (or dark) chocolate, melted with ¼ bar paraffin wax

Mix flour and milk in a small saucepan until smooth. Stir constantly on medium heat until boiling and very thick. Remove from heat.

Add icing sugar and peppermint flavouring. Mix well. Let stand for five minutes. Turn onto surface dusted with icing sugar. Knead until smooth, adding more icing sugar as necessary, until no longer sticky. Divide into 2 equal portions. Shape each portion into a log, 1 inch in diameter. Cover with plastic wrap. Let stand at room temperature overnight. Cut into ¼ inch slices, re-shaping as necessary. Place on ungreased baking sheets. Let stand, uncovered, for about an hour, turning at halftime, until dry.

Heat the chocolate and paraffin wax over simmering water, stirring occasionally, until melted. Dip patties into chocolate (see tip below), allowing excess to drip back into melted chocolate. Place on foil or waxed paper-lined baking sheets. Let stand at room temperature until firm. Makes about 5 dozen mint patties. Enjoy and Happy Holidays!

Tip: For best results when dipping candies into chocolate, be sure the candy is room temperature. Place candy on a fork and lower candy into chocolate to cover completely. Lift, allowing excess to drip back into the melted chocolate.

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