York Peppermint Patty Recipe (Homemade Copycat)
A simple powdered sugar and condensed milk fondant sets up firm enough to hold its shape without cooking a sugar syrup, and freezing the discs before dipping keeps them cold and solid so the warm melted chocolate sets into a thin, snappy shell instead of melting the filling.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 75 min
- Servings
- 20
Ingredients
- 3 cups powdered sugar, plus more for dusting
- 1/3 cup sweetened condensed milk
- 1 tsp peppermint extract
- 1/8 tsp fine sea salt
- 2 cups dark or semisweet chocolate chips
- 1 tbsp coconut oil
Nutrition per serving
- Calories
- 171
- Protein
- 1g
- Carbs
- 31g
- Fat
- 6g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a large bowl, combine the powdered sugar, sweetened condensed milk, peppermint extract, and salt. Mix with a spatula, then with your hands, until it comes together into a stiff, slightly sticky dough. If it's too soft to hold a shape, work in more powdered sugar a tablespoon at a time.
- 2Dust a work surface and your hands with powdered sugar, then knead the dough briefly until smooth and no longer tacky.
- 3Roll the dough between two sheets of parchment paper to about 1/4 inch thickness.
- 4Cut rounds using a 2-inch round cutter and transfer them to a parchment-lined baking sheet, rerolling scraps as needed.
- 5Freeze the rounds for 30-40 minutes, until firm and cold all the way through.
- 6Melt the chocolate chips and coconut oil together in a microwave in 20-second bursts, stirring between each, or in a double boiler, until completely smooth.
- 7Working with a few frozen rounds at a time, drop each into the melted chocolate, flip to coat both sides, then lift out with a fork and let the excess drip off before setting on parchment.
- 8If desired, drizzle any leftover chocolate over the tops in thin lines for the classic patty look.
- 9Refrigerate the dipped patties for 15-20 minutes, until the chocolate shell is fully set and hard.
Tips & variations
- If the fondant feels too soft to roll after mixing, chill the whole batch for 10 minutes before rolling; warm hands and a humid kitchen both soften it fast.
- Swap peppermint extract for spearmint extract for a milder, less intensely minty center.
- For a red-and-white candy cane look around the holidays, mix a few drops of red food coloring into a small portion of the fondant and swirl it in before rolling.
- White chocolate makes a good coating too, though it sets slightly softer than dark chocolate.
Storage & reheating
Store finished patties in an airtight container in the refrigerator for up to 3 weeks, separating layers with parchment so they don't stick together. They can also be frozen for up to 2 months; thaw in the refrigerator before serving.
Tips from the Tulo kitchen
- A small offset spatula or two forks make it easier to flip the frozen discs in the chocolate without breaking them.
- If the melted chocolate starts to seize or thicken while dipping, rewarm it for 10 seconds and stir before continuing.
FAQ
Can I use peppermint oil instead of peppermint extract?
Yes, but peppermint oil is much more concentrated than extract, so use about a quarter of the amount and add it gradually, tasting as you go.
Why did my chocolate shell turn out streaky or dull instead of shiny?
Untempered chocolate that cools too slowly at room temperature can set with a dull, streaky finish; refrigerating the dipped patties right away, as this recipe does, helps the fat crystallize quickly for a glossier set.
Can I make these without a candy thermometer?
Yes, this recipe doesn't require tempering the chocolate or cooking a sugar syrup, so no thermometer is needed at any step.
Why is my fondant center too soft or sticky?
This usually means the powdered sugar to condensed milk ratio is off; work in more powdered sugar a tablespoon at a time until the dough holds together without sticking to your hands.