PEPPERMINT PATTIES
About 2 pounds; about forty-eight 2-inch patties
We love these refreshing candies. They taste even better when frozen and eaten cold.
Prepare:
- Fondant, using ½ cup heavy cream instead of water, or Quick Fondant
Once cooled and kneaded, flavor the fondant with:
- ½ teaspoon peppermint oil or 1 teaspoon peppermint extract, or to taste
Shape the fondant into thin 2-inch disks, place flat on a parchment-lined baking sheet, cover tightly, and refrigerate until firm, about 1 hour.
Temper:
- 1 pound semisweet, bittersweet, milk, or white chocolate
Remove the patties from the refrigerator and brush the tops with the melted chocolate. Return to the refrigerator until the chocolate has hardened, about 10 minutes. Remove from the refrigerator once more, flip the candies with a small offset spatula and brush the second side liberally with melted chocolate, allowing it to run down the sides a little. Return to the refrigerator until set. Store between layers of wax or parchment paper in an airtight container at room temperature for up to 10 days or in the refrigerator for up to 2 months.