I am addicted to chocolate, and I will readily admit that. I would love to wake up in Hershey Pennsylvania every morning smelling the sweet aroma rising from the factories making the single best ingredient in the world. I am so excited to order my mounds of chocolate wafers this year to make pounds of chocolate goodness!! Not that I needed another chocolate recipe, but I have found one in the November's issue of Family Fun that I will add to my holiday recipe collection this year. My husband does not really share my passion for chocolate, but he does love peppermint patties....so, I will give it a go...Enjoy!
* 2 tablespoons plus 1 teaspoon water
* 1 tablespoon light corn syrup
* 1 teaspoon fresh lemon juice
* 1 teaspoon peppermint extract
* 1 (1-pound) box confectioners' sugar (3-3/4 cups)
* 1 tablespoon shortening
* 10 to 12 ounces semisweet or bittersweet chocolate chips
* 6 hard mint candies (we used Starlight), crushed in a ziplock bag with a rolling pin
1. In the bowl of an electric mixer, stir together the water, corn syrup, lemon juice, and peppermint extract, then sift in half the confectioners' sugar. Add the shortening. Beat on medium, then slowly sift in the remaining confectioners' sugar until the mixture is well combined.
2.Knead the mixture into a ball (it will be very stiff; if necessary, add 1/2 teaspoon water to make it workable). Use the bottom of a glass pie plate to apply firm, even pressure to flatten the ball between sheets of waxed paper into a circle about 9 inches in diameter and 1/4 inch thick. Lay the waxed-paper-covered disk on a cookie sheet and freeze it until it's firm, about 15 minutes.
3. Place the frozen disk on a cutting surface and remove and reserve the waxed paper. Cover a cookie sheet with parchment. With a small round cutter (ours was 1-1/4 inches), cut out circles from the disk, then place them on the cookie sheet. Gather the scraps into a ball, use the pie plate and waxed paper to flatten it again, and cut more circles until the entire disk is used up. Freeze the circles for 10 minutes.
4. Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water. Coat the patties one at a time: balance each on a fork and dip it (use another fork as needed to flip the patty in the chocolate), then shake off any excess chocolate before returning the coated patty to the parchment. Sprinkle each patty with a bit of crushed mint candy. Add more chocolate to the double boiler as necessary until all the patties are coated.
5. Harden the finished patties in the refrigerator for at least an hour, and preferably overnight. Store them in an airtight container in the fridge, layered between sheets of waxed paper, for up to one month. Include tags with your gifts instructing recipients to keep the patties refrigerated. Makes 5 dozen.
This weeks recipe can be found here: http://familyfun.go.com/recipes/peppermint-patties-939301/
Friday, November 12, 2010
Posted by at 9:56 AM