with Apple Box Boutique founder Leanne Playter Korsos
Being of certain 'Southern' sensibilities, sweet tea, biscuits and sweet treats have a hold on me. And although most rave-worthy recipes are top secret and rarely given up, sometimes something is just too good not to share.
This confection is not only scrumptious but SO pretty and perfect for a spring tea party or as a hostess gift.
Misty Minty Peppermint Patties
excerpt courtesy of Sweetpolita
"The process was really straight-forward, which isn’t always the case with candy-making, and is why I love this recipe so much. After mixing a rich and minty patty filling, I prepared and chilled the patties, then melted my Callebaut White Chocolate Couverture in a double boiler. I feel it’s so important that you use the best white chocolate for this recipe–it’s the gorgeous creaminess of the Callebaut white chocolate combined with the decadent filling that really makes these extraordinary.
Once I had the chocolate melted and sitting at about 80 degrees Farenheit, I divided it into 3 and tinted them to match the traditional Misty Mint Colours: petal pink, jadeite green, and orange creamsicle (Okay, it was simply pink, green, and orange, but I can’t seem to resist using frilly adjectives and descriptions!). What is it about this retro colour combination that makes me so happy?
I truly believe that biting into a gorgeous pastel peppermint patty tastes just that much better. You can make them any size you want, really, and serve them or package them up with a pretty ribbon... I have a feeling that I’m not the only one out there with fond... Misty Mint memories!"
Here’s the recipe:
Misty Minty Peppermint Patties
3 tablespoons (45 grams) unsalted butter, softened
1/4 teaspoon (1.25 mL) peppermint oil (ideally food grade oil rather than extract, see notes)
3/4 tsp (3.75 mL) pure vanilla extract
4 tablespoons (60 ml) evaporated milk
Method:Line a cookie sheet with aluminum foil and smooth. Set aside
In bowl of electric mixer fitted with paddle attachment, on slow speed, combine the butter, icing sugar, peppermint oil, vanilla, and evaporated milk. Once ingredients are incorporated, turn mixer up to medium high, mixing for about 2 minutes, until creamy. Cover and chill filling in bowl for about 30 minutes. Once chilled enough to roll balls of filling in your hand, roll 1.5″ balls and place on foiled cookie sheet. Using the palm of your hand, gently press down on each ball to create a patty. Refrigerate for another 30-60 minutes until firm and remove when you have your coating ready to go. (Filling recipe adapted from Joy of Baking)
Pastel Chocolate Coating:1 lb Callebaut White Chocolate Couverture, chopped.
In a double boiler (or bowl on top of a pot), bring water to boil. Once boiling, turn the stove off (keeping pot on element) and add your chopped chocolate. Stir with silicone spatula until nice and smooth. Remove from heat, wipe bottom of bowl, and set aside, stirring continuously while cooling. When almost cool, divide into 3 and tint each lot desired colour (I used very small amounts of gel colours: leaf green, electric pink, and electric orange). Once chocolate reaches 80-84 degrees F on a candy thermometer, you can start dropping patties in, one at a time, coating both sides, and removing carefully with two forks (or chocolate dipping fork). Place on cookie sheet to set. Once all patties are dipped and coated, set tray aside in a cool, dry place to set. Don’t refrigerate while setting.
- You can use peppermint extract in place of the oil, but you won’t get that intense mintiness that the concentrated oil gives. It’s still very minty!
- You can store the set patties in an airtight container in the refrigerator, with parchment or wax paper in between, for up to one month.
- Best stored chilled, and eaten at either room temperature or chilled.