Homemade Peppermint Patties

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Merry Christmas Eve!

I wanted to share one more peppermint-chocolate recipe with you before Christmas! Tis the season for peppermint-chocolate and homemade candy 🙂

These peppermint patties adapted from Mel’s Kitchen Cafe are great! The recipe uses natural ingredients, including refined coconut oil and honey, and makes a refreshing peppermint center, rich chocolate coating, and an out of this world candy texture!

Candy is a super simple dessert you can make without needing to bake. The first time I made chocolate candy, it was a gift to Chris for our first Valentine’s Day <3.  I made homemade peanut butter cups with natural peanut butter and rich dark chocolate. Neither of us had ever eaten homemade candy before and it was love at first bite 🙂

My first batch of these peppermint patties went so fast I actually had to make them again just to get a few photos before they disappeared! I made the first batch with corn syrup, but in the second batch I tried honey instead because I don’t usually keep corn syrup around my kitchen. I totally couldn’t tell the difference.  It was yummy peppermint and chocolate all the way through.

Mel mentions that you can use olive oil, but after reading her extensive, compelling explanation of coconut oil I was totally sold on giving it a try! So I bought coconut oil for the first time (I found it in the organic section at my grocery store) and was super impressed with how well it works for the recipe.  Coconut oil is solid at room temperature, which helps keep the candy solid as you eat it. I’m excited about finding more yummy uses for the coconut oil, and making more candy 🙂

I’ve found the trickiest part of any candy recipe is melting the chocolate. You want to melt it on really low heat, stirring often, allowing the last chips to be melted by the already melted chocolate, away from the heat.  If your melted chocolate is a bit too thick for coating the patties, try thinning it with a little light tasting olive oil. Don’t use cream or butter, which  add water to your melted chocolate, causing it seize up and become frosting. This may or may not have happened with my first batch of chocolate….

Once I got the technique down for melting the chocolate and coating the patties it was actually pretty easy to coat the patties, and my only problem in the world was chocolate-covered fingers 🙂

I multiplied the peppermint by a factor of 8, just like with the frosting for my peppermint chocolate cupcakes. I thought it was much more refreshing without being too minty. Definitely taste the peppermint insides as you are making them, and add peppermint to taste. Tasting is a fun job anyway!