Best Easy Mint Patties Recipes

CHOCOLATE COVERED MINT PATTIES

Steps:

• Combine corn syrup, butter, extract, salt, and food coloring in a medium size bowl. Stir until well combined.
• Stir in 1 cup of powdered sugar at a time until mixture is too stiff to stir.
• Add more powdered sugar and knead mixture until it no longer sticks to your hands, adding more powdered sugar as necessary.
• Roll into 1-inch balls and place on trays or baking sheets lined with waxed paper.
• Flatten with a flat-bottomed cup or your hand.
• Cover with another sheet of waxed paper and refrigerate for 60-90 minutes or until firm.
• Melt chocolate candy coating according to package directions.
• Dip the candies into the melted chocolate with a fork, tap off the extra, and place back on the waxed paper.
• Repeat until all candies have been coated.
• Let candies set up until chocolate is firm before storing in an airtight container.
• Candies can be frozen in single layers separated by waxed paper if desired.

PERFECT PEPPERMINT PATTIES

Steps:

• In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.

PARTY MINT PATTIES

Steps:

• In a small bowl, combine butter and corn syrup. Add 2 cups confectioners' sugar and extract; beat well. Stir in 1 cup confectioners' sugar. Turn onto a work surface sprinkled with remaining confectioners' sugar; knead until sugar is absorbed and mixture is smooth., Divide into three portions. Tint one portion pink and one yellow; leave remaining portion white. Shape into 3/4-in. balls; roll in sugar. Flatten with a fork. Let stand, uncovered, at room temperature for 1 day. Store in an airtight container.

PEPPERMINT PATTIES

Steps:

• In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
• In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.