I see that look on your face and I know what you’re thinking.
Thought 1: Hey! What’s with all of the peppermint, do you know you just posted no less that 4 peppermint recipes in a row?
Thought 2: And seriously, you just posted peppermint patties, like, 5 days ago and these are totally the same thing. Get it together!
Response: Yep, you’re right, but there’s a reason!
First, peppermint patties were on my 30x30 list because peppermint patties are amazing and I love them. But as I set out researching the refreshing minty goodness that is a peppermint patty, I found 2 types of recipes. One was the peppermint patty recipe I already posted. That one is corn syrup based and makes a firm patty. So much so that I became a bit concerned that they’d be too firm and dry (they totally weren’t by the way).
The other recipe, seen below, is butter based. It’s a looser, creamier, almost nougat-like candy. In a side by side comparison (yes, I made these on the same day), I loved them both, but the corn syrup based peppermint patty looked and tasted closer to my favorite patty.
But since I loved this one as well, I thought I’d share it as well, but under the name of “Peppermint Cream”. The center of the peppermint cream is smooth and melts in your mouth. The buttery flavor shines through reminding me of a butter mint.
Getting back to the abundance of peppermint recipes lately, the day I made both types of patties, I also made the candy cane truffles, because I had leftover melted chocolate and I’m not one to waste. And those delicious peppermint “Oreos?”, well that was just good luck! You can only imagine my surprise and delight when my recipe swap recipe was peppermint based!
*Be careful when measuring the peppermint extract. Peppermint extract is quite strong. When too much is used in a recipe (any recipe), it can taste almost medicinal.
*This recipe is easily doubled or tripled for even more minty deliciousness.
*When dipping candy in chocolate, I like a richer, more robust chocolaty flavor, so I add just a bit of extra dark chocolate to fill out the flavor profile.
Inspired by About.com
½ tbsp unsalted butter, softened
1/8 tsp peppermint extract
2-3 drops vanilla extract
1 tbsp cream
2/3 cup powdered sugar
2 oz semi sweet Baker’s chocolate
1 ½ oz Lindt Extra Dark Chocolate (85% cocoa)
In a medium bowl, stir together the butter, peppermint extract, vanilla extract, cream, and 1/3 cup powdered sugar. Stir until smooth and combined. Add the remaining 1/3 cup powdered sugar and stir until combined. The mixture should have the consistency of the stiff frosting or peanut butter. Cover the bowl with plastic wrap and place in the refrigerator for 20 minutes or until the mixture is firm.
Line a baking sheet with waxed paper. Remove the filling from the refrigerator and use a spoon to scoop out small amounts of filling (about a teaspoon or so). The filling will be quite firm and will seem dry, but it will mold nicely once it warms up a bit. Roll the filling in your hands to create desired shape, then place the candy onto the prepared baking sheet. Place the baking sheet back into the refrigerator to keep the candies cold.
Meanwhile, melt the semi sweet and extra dark chocolates together in a double boiler or the microwave. Remove a few candies at a time from the refrigerator and dip immediately in the chocolate, allowing the excess to drip off. Place the dipped chocolates onto a separate baking sheet that has been lined with waxed paper to harden.
Once the chocolate has hardened completely, place the peppermint creams into an airtight container in the refrigerator for storage.
Makes 15-20 candies