Number one son came by today to help me with a few things, and
he was immediately drawn to the cute container full of chocolate candies, and,
let's face it, who wouldn't be? He popped one into his mouth and exclaimed that
they were really good. I thanked him, and told him that I had made them. His
eyes widened; he couldn't believe that I had made something that looked so
professional, and was so delicious. Your friends and family are going to feel
the same. Make these. And then give them away as quickly as you can before you
eat them all yourself. Yep, they are that good.
This week I am partnering with Eagle, making great use of one
of my favorite products, Eagle Brand Sweetened Condensed Milk, wherein I hope
to provide you, each day, with enough ideas to allow you to create a lavish and
delicious dessert buffet for your holiday gathering, whatever that might be.
We're going to start off with a guaranteed crowd-pleaser, peppermint patties. I
first made peppermint patties years ago. It was a huge pain. I used a recipe
from a high-end gourmet magazine, and it was one heck of a lot of work. It was
frantic, trying to keep the filling from drying out, having to keep it covered
with a damp cloth, spray it periodically with a mist of water, and knead it off
and on. I vowed right then and there that I would never make them again. Thanks
to the people at Borden, there is a much easier way to do it. Thanks to my
adaptation of their recipe, it is child’s play!
Excruciatingly Easy Peppermint Patties
Adapted from a recipe on
eaglebrand.com
1 (14-ounce) can Eagle Brand sweetened condensed milk
1 tablespoon peppermint extract
6 cups confectioners’ sugar, plus additional for kneading
Green or red food coloring, if desired
1 (12-ounce) package semi-sweet
chocolate chips
1 tablespoon Crisco or coconut oil
In the work bowl of a stand mixer combine sweetened condensed milk, peppermint
extract, and food coloring (if desired). Add 6 cups of confectioners' sugar,
and beat on low speed until smooth and well blended. Turn mixture out onto a
work surface dusted with powdered sugar.
Knead to lightly form a smooth ball. Roll out dough on a confectioners’
sugar-dusted work surface to 1/4-inch thickness. Using a 1½-inch round cookie
or biscuit cutter, cut out as many rounds as you can from the dough; discard
scraps.
Allow medallions to dry for one and a half hours, turn over and let dry an
additional hour.
In a double boiler over simmering water, melt together chocolate chips and
Crisco or coconut oil, stirring until smooth. Dip each pattie into the
chocolate mixture, turning to coat, and place onto a parchment-lined baking
sheet to dry. At this point you can either sprinkle the tops with crushed
peppermint candy, or allow them to dry to later be decorated with green or red
candy melts as I have done here.
These taste like the real thing, everyone will love them. This recipe makes
approximately 60.
Disclaimer: I received compensation from Eagle Brand Milk to
create this post.
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