Homemade Halloween Peppermint Patties
- 3 3/4 cups confectioners' sugar, plus more for dusting
- 2 1/4 tablespoons light corn syrup
- 2 1/4 tablespoons water
- 3/4 teaspoon pure peppermint extract (use more if you like)
- 1 1/2 tablespoons vegetable shortening (preferably trans-fat free)
- food coloring
- 1 tablespoon butter
- 15 ounces dipping chocolate wafers, such as Mercken’s
Beat sugar with corn syrup, water, peppermint extract, shortening and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with confectioners' sugar until smooth. Divide minty filling into three equal parts. Add yellow to one part, orange to another and leave the last white.
Roll Out Fillings
Roll out each filling individually, like a pie crust, between two pieces of parchment paper. Layers should be fairly thin. If filling is too sticky to work with, dust on a bit of powdered sugar. Make sure filling layers are similar in thickness.
Stack all three layers on top of each other, starting with yellow, following with orange and ending with white. Cover the assembled layers with parchment paper and chill for 10 minutes.
Cut Out Rounds
Once chilled, use a small round cookie cutter to cut rounds; mine was 1 inch in diameter. Place cut outs onto a tray lined with wax paper and chill until firm.
Dip in Chocolate
Melt the chocolate wafers and dip each 3-layer round into the chocolate, using a large dipping fork or a meat fork (works great!): Submerge a chilled minty round into the melted chocolate, lift it gently with the fork. Shake off excess and place freshly coated patties onto the tray lined with wax paper. Cool tray in the fridge for 10 minutes to harden the chocolate. Store mint patties in a cool place in an airtight container, layered with wax paper between each layer.