Peppermint Patties

This classic candy is always a crowd-pleaser and, since the patties keep well, you can keep them on hand for whenever the urge strikes.

MAKES: about 30 patties

PREP TIME: about 30 minutes

CHILLING TIME: at least 2 ½ hours

COOKING TIME: 5 minutes

INGREDIENTS:

FILLING:

• 2 ½ cups icing sugar, sifted
• 2 Tbsp white corn syrup
• 2 Tbsp whipping cream (35%)
• 2 Tbsp coconut oil, melted
• 1 tsp peppermint extract
• ½ tsp vanilla extract
• Blue gel food colouring (optional)
• Green gel food colouring (optional)
• Additional icing sugar for dusting

COATING:

• 2 cups bittersweet chocolate chips
• 1 Tbsp coconut oil
• Icing
• ½ cup icing sugar, sifted
• 2 ½ tsp water

INSTRUCTIONS:

1. For the filling, stir together the icing sugar, corn syrup, cream and coconut oil in a large bowl. Using an electric mixer, beat on low speed for 1 minute. Stir in the peppermint extract and vanilla extract.
2. Tint the filling an icy blue-green by beating in 2 drops of blue colouring for every 1 drop of green (if using) until the desired colour is reached.
3. Shape the filling into a disc. Wrap it tightly in plastic wrap and refrigerate for 30 minutes.
4. Line a large baking sheet with parchment paper and set aside. Generously sprinkle a clean work surface with icing sugar.
5. Roll out the filling on the prepared work surface to ¼-inch thickness, dusting with more icing sugar as necessary. Cut out patties using a 1 ½-inch cookie cutter, rerolling the scraps until all the filling is used. Place the patties on the prepared baking sheet. Put the baking sheet in the freezer for at least 1 hour.
6. For the coating, melt the chocolate and coconut oil in a medium bowl set over a saucepan of gently simmering water. Stir until smooth.
7. Using two forks, dip each patty in the melted chocolate. As each patty is coated, lift it out with a fork, letting any excess chocolate drip off. Slide the coated patty back onto the baking sheet, scraping chocolate from the base of the patty with the fork. Let cool at room temperature for at least 1 hour or until set.
8. For the icing, whisk together the icing sugar and water in a small bowl until smooth. Using the tines of a fork or a piping bag fitted with a fine tip, drizzle the icing decoratively over the patties. Let the patties stand at room temperature until the icing is set. (The peppermint patties can be refrigerated in an airtight container for up to 2 weeks.)

BAKING DAY SECRETS:

• Leave the bowl of chocolate over the simmering water as you dip the patties to prevent the chocolate from thickening too much.