Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (18 page)

4.
Remove from heat and stir in the peppermint extract.

5.
Pour mixture into the baking pan. Refrigerate overnight or until firm.

6.
Turn out onto a clean baking sheet. Using a sharp knife, cut into 1-inch squares. Wrap in foil, dust in
confectioners’ sugar, or dip in chocolate as in steps 7 to 9.

7.
Line a couple of baking sheets with parchment or wax paper.

8.
Melt and
temper the chocolate
or melt coating chocolate.

9.
Dip the squares in the chocolate with a dipping fork, coating completely. Place dipped pieces on baking sheets to set for 1 hour before serving.

Yield:

About 48 mints

Storage:

Store in an airtight container in a cool, dry place for up to 2 weeks.

General Description:

With their thin, dark chocolate shells covering a pure white, mint-flavored filling, peppermint patties are as refreshing as crisp winter air
. These small, puck-shaped candies are beloved for their intense peppermint flavor, as well as the contrast between the crisp chocolate coating and the soft, creamy center. Recipes for peppermint patties vary; some have a true fondant filling, whereas others call for mixing confectioners’
sugar and butter or whipped egg whites and confectioners’ sugar. However, the filling should always be smooth and give easily under the bite, never hard or liquid.

History:

The most famous version of this candy is the York Peppermint Pattie, with its iconic silver foil wrapping. It was originally produced in 1940 by the York Cone Company in York, Pennsylvania, hence its name. The first peppermint patties had firm centers, but today the centers are soft.

Serving Suggestions:

Peppermint patties are a Christmastime classic, but wrapped in brightly colored foil they make a welcome addition to the Halloween candy bowl. Use heart-shaped cookie cutters for Valentine’s Day mints.

Candy-Making Notes:

It’s best to use a good-quality peppermint oil, because mild extracts will not provide the trademark intense minty flavor for which these candies are known.

Recipe:

1.
Line two baking sheets with parchment paper.

2.
In a stand mixer with the whisk attachment, whisk the egg white on medium speed until it is stiff and forms peaks.

3.
Slowly add the confectioners’ sugar while whisking on medium speed.