On the 7th day of Christmas, there was more peppermint and chocolate. In case you didn’t believe me when I said this is one of my favorite combinations, here’s more proof. Peppermint patties are one of those things I never thought about making myself, but along came Gourmet magazine’s December 2007 issue, and my Christmas treat-making has never been the same.
The bracing mint paired with the deep, bittersweet chocolate is a winning combination. Along with the sea salt caramels, I make these every year, and only at Christmas. Basically, you whip up a peppermint fondant, shape it into rounds, and dip them in chocolate. The original recipe calls for rolling them out and cutting them out with round biscuit cutters, but I found it’s a little easier to roll it into a (Pillsbury Cookie Dough-like) log and slice it. If you’re OCD about the patties being perfectly round, go for the cookie cutters, it’s the only way yours will be perfectly uniform. Alternatively, you can also roll the fondant into balls like truffles.
This is another candy recipe that doesn’t require a candy thermometer, so you have no excuse. Everyone loves homemade candy; what are you waiting for?