Easy Homemade Peppermint Patties made with butter, powdered sugar, corn syrup and extract! Soft peppermint filling dipped in dark chocolate for a tasty treat perfect for the holidays!
Homemade Peppermint Patties
Peppermint Patties are candy made from a simple recipe of butter, powdered sugar, corn syrup and peppermint extract. I dipped mine in dark chocolate then sprinkled some with chocolate jimmies. The result? Incredible homemade peppermint patties that taste even better than York Peppermints!
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They’re softer, have better flavor and hello, in under an hour you have an entire tray of peppermint candies! They’re perfect for parties or gifts. Customize them with different colored sprinkles, white chocolate, add coloring to the mint candy.
How can you make a Peppermint Patty recipe?
Homemade peppermint patties are made by mixing together 4 simple ingredients: butter, powdered sugar, corn syrup and peppermint extract. I like to use a stand mixer simply because it makes the recipe come together faster and the dough is evenly mixed, but you can stir it, then knead with your hand if you’d like. No rolling out or cutting the dough into shapes, simple pinch off a section, roll it in your hand then slightly flatten it. That’s it! Place patties in the freezer to chill, then cover in chocolate.
What’s that 3 pronged fork you use to dip your peppermint patties?
The 3 pronged fork I use to dip each peppermint patty is a handy Wilton Dipping tool. It’s part of a 3 piece set that make it so incredibly easy to dip candy in chocolate.
Homemade Peppermint Patty ingredients
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1/4 cup softened butter
1/3 cup light corn syrup
1-2 tsp peppermint extract*
3 cups powdered sugar
2 cups dark dipping chocolate: I just have found that dipping chocolate is so much easier to use than chocolate chips
chocolate jimmies, if desired
How to make Copycat York Peppermint Patty candy
HOMEMADE PEPPERMINT PATTIES Recipe
Easy Homemade Peppermint Patty recipe with just a handful of ingredients! Copycat York Peppermint Patties but BETTER. Simple soft, sweetened mint candy covered in chocolate for a delicious, easy peppermint patty candy.
Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.
Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.
Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you’d like.
Store in an airtight container, refrigerate if preferred but it’s not necessary. Yields 40 mints.
Video
Notes
*Add 1 teaspoon peppermint extract, then mix until well combined. Taste dough. If you’d like them to be stronger, add an additional 1/2 to 1 teaspoon extract. You can also use 2 drops of peppermint essential oil instead or even 2 teaspoons mint extract for a more subtle mint flavor. Think Andes Mints as opposed to Starlight mints! Yum.**When making candy like this I really find that dipping chocolate just works best. You can purchase Ghirardelli Melting Wafers at most grocery stores. I buy my melting chocolate in bulk on Amazon. If you really want to use chocolate chips instead, I suggest melting 1/2 a tablespoon of shortening or 2 tsp coconut oil in with the chocolate chips, to thin it out and make it easier to dip the candy.
Melting chocolate in the microwave is easy if you go slowly. Always use a glass or ceramic bowl and chocolate that’s not old. To melt 1 cup of chocolate chips I’d begin with 1 minute in the microwave. After the 1 minute, let chocolate sit for 2-3 minutes. Then, gently stir and see if chocolate begins to melt smooth. If it’s still really solid, add 20 seconds in the microwave, then let it sit again.
Often chocolate looks like it’s not melted when it really is, and you don’t know for sure until you gently stir it. If your chocolate melts but it’s too thick to work with, try adding 1/2 teaspoon of coconut oil or shortening, then letting it melt and stirring it in.
Can you freeze homemade York Peppermint Patties?
Yes, you can freeze these homemade York peppermint patties! Ensure the chocolate has fully set so that they don’t stick. Then store the peppermint patties in an airtight container. My favorite airtight containers are Snapware. I’ve found that when I use Snapware, the foods generally stay fresh for at least 3-4 days longer than when you use regular tupperware. You can freeze peppermint patties for 4-5 months in air tight containers! If you simply want to freeze them in a ziplock bag, just plan on freezing them for 4-6 weeks, so that they don’t develop frost burn. Be sure to thaw peppermint patties on the countertop.
Peppermint Patties made from scratch with a handful of ingredients! Easily combine butter, sugar & peppermint then dip in chocolate for these tasty treats!
ABOUT US
I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...
GOLDEN SYRUP
“I love Lyle’s Golden Syrup. It’s not as strong as honey can be,” says New York City-based pastry chef and cookbook author Karen DeMasco. The British pantry staple has a light, buttery flavor and can be substituted one-to-one for corn syrup. It also happens to have the same chemical properties of corn syrup so itcan be used in candy making. Taken from the article below.
I tried making these…but it turned out to be a huge sticky mess! is there a difference between golden corn syrup and light corn syrup other then color? I also used Margarine…perhaps Real butter would turn out better? Not sure what went wrong! lol
I did a little research and yes, it looks like Crown Lily White corn syrup is the same as light corn syrup so it should work well for this recipe. I haven’t been to Canada so I don’t know for sure where you can buy this, but in the US, corn syrup is generally found either in the baking aisle or near the maple syrup at all major grocery stores.
I made these yesterday and I had to write a review because they are awesome! My favorite candy is Junior Mints and I felt like the middle was like a Junior Mint but with the thicker chocolate, it felt more gourmet. It is sticky to work with but as you tap it while forming it, it does come off your fingers. I would recommend freezing the filling more like 45 minutes. I froze mine for 25 minutes and the mints in the middle of the tray were still a little soft and started to melt in the chocolate. Seriously a 5 star recipe!
I’m so glad you liked them Danielle! Maybe I’ll adjust the freeze recommendation- I froze them in my deep freeze, so maybe it’s a bit colder? At any rate, I appreciate your comment and am super happy that you enjoyed them!!
I’m looking for a recipe to make the filled peanut clusters. Could you leave out the extract and add vanilla to do this or do you have a different recipe. Thanks
I work in construction, and cooking is a little hobby of mine when I have time. These looked so easy and tasty I had to try them. They turned out perfectly! I used milk chocolate and slightly less than 1tsp peppermint for a light taste. I topped it with black sanding sugar, and it looks and tastes like it came from a confectioner. Really great recipe!
Absolutely delicious. Took me some time as I have a very old mixer which wasn’t cooperating. Definitely love them. I made a batch of peppermint and lemon peppermint. Both a huge hit.
Thank you. I make hundreds of cookies at Christmas time and give them away. So many look forward to this. I so enjoy doing this. My grandchildren look forward in helping me
i actually made 4 batches of these at Christmas time, they turned out awesome. i left trays in my deep freezer until i was ready to dip them and i used dark corn.. syrup because that was what i had on hand.. now i’m making some for St pattys day.. adding green food coloring of course 🙂 Thank you for the recipe..
HI, I made these tonight and the recipe was fun and soooo tasty! The one problem I had was that I had to add at least a 1/2 cup more powdered sugar. I thought it was a good consistency but the longer it sat as I was making the patties, it turned sticky again. I was hesitant to add more powdered sugar because I didn’t want them to taste weird or become hard.
Any tips or suggestions?
Can I ask if you live in a dry or humid climate? I’m in the middle of a desert- I wonder if that had something to do with it?? I’ve easily made these 12+ times in the past year and never have to add more powdered sugar, but I wonder if its because it’s so dry here?? Mine is almost like play dough- slightly sticky to touch, but it doesn’t stick to your hands, a spoon, etc and can easily be held and worked with. Let me know!
Gloria Z says
Is there something I could substitute for the corn syrup??? I’m allergic to corn products.
Jessica says
I’ve not tested these out, but here are a few ideas- https://www.thebalance.com/light-corn-syrup-substitute-1388889
Janet Lambert says
GOLDEN SYRUP
“I love Lyle’s Golden Syrup. It’s not as strong as honey can be,” says New York City-based pastry chef and cookbook author Karen DeMasco. The British pantry staple has a light, buttery flavor and can be substituted one-to-one for corn syrup. It also happens to have the same chemical properties of corn syrup so itcan be used in candy making. Taken from the article below.
http://www.epicurious.com/expert-advice/how-to-substitute-corn-syrup-article
Sandy DanielsSd says
I just made them but I’m having a problem getting them off the paper after freezing. What did I do wrong?
Jessica says
What paper did you use Sandy?
Christine says
Here’s one that uses sweetened condensed milk instead of corn syrup.
http://www.food.com/recipe/peppermint-patties-101027
Rob says
Lundburgs Brown Rice syrup works great as a sub for corn syrup.
Jessica says
Thank you Rob!!
Jim says
Agave syrup?
Jessica says
Sure! That’d work well!
C says
I tried making these…but it turned out to be a huge sticky mess! is there a difference between golden corn syrup and light corn syrup other then color? I also used Margarine…perhaps Real butter would turn out better? Not sure what went wrong! lol
Jessica says
Hmmm- I’ve never used golden corn syrup before- it’s actually a completely different type of product than light corn syrup. http://bakingbites.com/2008/09/corn-syrup-vs-golden-syrup/
C says
I’m in Canada..the only kind I seem to find is golden, or Lily White corn syrup…
Nellie says
Golden syrup is a different product than light corn syrup, but I did a little research and it looks like Lily White corn syrup should work perfectly!
Melanie says
Margarine is literally about one molecule away from being plastic. If a recipe calls for butter, then yes, you need butter – not plastic.
Connie Daum says
Margarine has a lot of water in it. In candy making that can make a big difference.
Lillian says
Is crown lily white corn syrup the same as light corn syrup. Where can I buy light corn syrup in Cansda.
Lillian
Nellie says
I did a little research and yes, it looks like Crown Lily White corn syrup is the same as light corn syrup so it should work well for this recipe. I haven’t been to Canada so I don’t know for sure where you can buy this, but in the US, corn syrup is generally found either in the baking aisle or near the maple syrup at all major grocery stores.
westd4653@ugcloud.ca says
xxx
Jen D says
Just made these and substituted sugar water for corn syrup. They came out wonderful!
Jessica says
So good to know- thank you!!
Valerie Sims says
What is Corn syrup? I am in UK and never heard of it.
Elizabeth says
I’d like to know the exact ratio of water to sugar that you used! Thanks!
Pam says
How much sugar in water ?
Danielle says
I made these yesterday and I had to write a review because they are awesome! My favorite candy is Junior Mints and I felt like the middle was like a Junior Mint but with the thicker chocolate, it felt more gourmet. It is sticky to work with but as you tap it while forming it, it does come off your fingers. I would recommend freezing the filling more like 45 minutes. I froze mine for 25 minutes and the mints in the middle of the tray were still a little soft and started to melt in the chocolate. Seriously a 5 star recipe!
Jessica says
I’m so glad you liked them Danielle! Maybe I’ll adjust the freeze recommendation- I froze them in my deep freeze, so maybe it’s a bit colder? At any rate, I appreciate your comment and am super happy that you enjoyed them!!
Joyce Lange says
I’m looking for a recipe to make the filled peanut clusters. Could you leave out the extract and add vanilla to do this or do you have a different recipe. Thanks
J L King says
I work in construction, and cooking is a little hobby of mine when I have time. These looked so easy and tasty I had to try them. They turned out perfectly! I used milk chocolate and slightly less than 1tsp peppermint for a light taste. I topped it with black sanding sugar, and it looks and tastes like it came from a confectioner. Really great recipe!
Jessica says
I’m so glad you enjoyed them!! 🙂
Kara miller says
Mine turned out super sticiky. ANY suggestions on how to make it firmer? It has to be spooned out.
Jessica says
I’d add more powdered sugar until it’s a thicker dough.
Sandy Gagne says
Absolutely delicious. Took me some time as I have a very old mixer which wasn’t cooperating. Definitely love them. I made a batch of peppermint and lemon peppermint. Both a huge hit.
Jessica says
Oh my- lemon peppermint! Such a great idea! Sounds like you need a new mixer from Santa this year! 😉
Iris says
How long do they keep?
Jessica says
They are good for a long time! Refrigerated about 2-3 weeks, a good 10-14 days on the countertop, making sure it’s relatively cool of course!
Mandy L Herter says
Can you freeze them? I just made a double batch for teacher gifts and am a bit early.
Jessica says
Yes! Freeze them- or even just refrigerate them. They’ll be perfect!
Cindy says
I made these and I also had to add extra powered sugar to make them not so sticky…
Eileen says
Thank you. I make hundreds of cookies at Christmas time and give them away. So many look forward to this. I so enjoy doing this. My grandchildren look forward in helping me
Jessica says
These are perfect for holiday treat plates!!
Mama Mel says
i actually made 4 batches of these at Christmas time, they turned out awesome. i left trays in my deep freezer until i was ready to dip them and i used dark corn.. syrup because that was what i had on hand.. now i’m making some for St pattys day.. adding green food coloring of course 🙂 Thank you for the recipe..
Jessica says
So glad to hear you’re enjoying the recipe!!
Melissa says
My filling turned out like a tan colour
Jessica says
Did you put a tan extract in? Or use dark corn syrup?
Laurie says
CAN I use margarine instead of butter
Jessica says
I imagine it’d be just fine!
Marilyn says
Wondering if I could substitute cocoanut oil for the butter?
Jessica says
You can- coconut oil is more oily than butter so you might have to add more powdered sugar to get the correct consistency. Just FYI!
Marilyn says
Thanks! I will give that a try. BTW is made the original recipe the other day, they turned out just right and they were a big hit!
Haley says
Could we use other extracts instead of just peppermint? Like lemon or orange or candy cane little things like that?
Jessica says
Sure, I don’t see why not!
Christine says
I just made them with orange extract and yellow and red food colour to make the perfect orange hew. They turned out perfect.
Jessica says
So fun!!
Kelli says
Would these freeze well between now and Christmas? ????
Jessica says
They absolutely would!!
Crissy says
Is your butter salted or unsalted?
Jessica says
I always use salted butter. I just like the flavor better!
Lois Perks says
HI, I made these tonight and the recipe was fun and soooo tasty! The one problem I had was that I had to add at least a 1/2 cup more powdered sugar. I thought it was a good consistency but the longer it sat as I was making the patties, it turned sticky again. I was hesitant to add more powdered sugar because I didn’t want them to taste weird or become hard.
Any tips or suggestions?
Jessica says
Can I ask if you live in a dry or humid climate? I’m in the middle of a desert- I wonder if that had something to do with it?? I’ve easily made these 12+ times in the past year and never have to add more powdered sugar, but I wonder if its because it’s so dry here?? Mine is almost like play dough- slightly sticky to touch, but it doesn’t stick to your hands, a spoon, etc and can easily be held and worked with. Let me know!
Robert says
THANK YOU for calling them JIMMIES and not sprinkles.
Jessica says
🙂 I have a vast array of sprinkles. And Jimmies. I have to differentiate them somehow! I’m just glad people know what I’m talking about!
Laurene Monet says
I noticed that too..yay she said “Jimmies!!” Are you from Boston? I can’t wait to make these in all different flavors!
Jessica says
I’m actually from the west coast, but I’ve always known them as Jimmies too!