Homemade York Peppermint Patties
This homemade York Peppermint Patties Recipe thrilled my mint-loving kids! Dip cool minty rounds of filling in chocolate for a copycat treat.
My kids always requested peppermint patties for Halloween, so years later, when I finally made this Peppermint Patty Candy, they disappeared in a red hot minute!
Why You Should Make This York Peppermint Patty Recipe
- Even though these are no healthier than what you’d find in the candy aisle at the grocery store, when making your own you have control of the size and ingredients.
- They taste amazing!
- Plus, they are a fun weekend project with a delicious reward when you’re finished.
From Edie on Pinterest: These are phenomenal!! And from Juliana: I love York’s and these were amazing!!! I wasn’t sure what to expect but I was blown away by how these tasted:) Even my mom who doesn’t really like York’s approved of these.
Frequently Asked Questions
What are Peppermint Patties?
In 1940, Henry Kessler introduced this confection at his York Cone Company in York, Pennsylvania. They were a regional candy until 1975 when the Peter Paul company launched them nationally.
A York Peppermint Patty is a round flat candy sold in a silver wrapper with a sweet, white, minty filling encased in dark chocolate. These chocolate mint candies are currently made by the Hershey company.
How Long Do Peppermint Patties Last?
Stored in the refrigerator in an airtight container, peppermint patties will stay fresh for at least a month.
Are Peppermint Patties Gluten-Free?
None of the ingredients in this homemade version should contain gluten, but check the packaging of your ingredients to make sure there’s no warning on the label about the potential of gluten contamination. The packaged, grocery store brand IS gluten-free.
Are Peppermint Patties Vegan?
York brand peppermint patties are not vegan, nor is this recipe since it contains butter.
How Do You Make Peppermint Patties?
Homemade York Peppermint Patties aren’t difficult to make, especially if you come to realize it’s awfully tough to make them look like they were made in a factory. Trust me on this! But they’re still a fun, tasty candy you can make at home.
- Make the mint filling, then knead it until smooth.
- Roll out the filling between parchment. Freeze.
- Cut out rounds. Freeze.
- Melt the melting wafers.
- Dip the cold peppermint rounds into the chocolate using a fork, making sure both sides are coated.
- Place back on the baking sheet, after letting excess chocolate drip back into the bowl, and let the chocolate cool.
Tips for Making and Ingredient Notes
- Use powdered sugar instead of sugar to dust the rolling surface when making the peppermint filling.
- Be conservative with the peppermint extract. A little goes a long way. Do not use peppermint oil as it’s much more potent.
- Cut out your rounds with a biscuit cutter or round cookie cutter in whatever size you prefer. Smaller is easier to dip.
- For the easiest chocolate coating, use chocolate melts or wafers. They do not need to be tempered, like chocolate bars, to prevent blooming or graying of the chocolate.
- If you have a candy dipping kit, the dipping fork can be drawn across the top of the patties to make a pattern for a little visual interest.
- Don’t worry if they don’t look perfect as the taste is what really matters!
More Mint Recipes You’ll Love:
- Mint Chocolate Lasagna from Amanda’s Cookin’
- Swirled Peppermint Bark
- Peppermint Hot Chocolate
- Grasshopper Pie
- Layered Peppermint Bark Snowflakes
- White Chocolate Candy Cane Cookies
- More of the Best Dessert Recipes
- 2 1/2 cups powdered sugar, divided
- 1 1/2 tablespoons light corn syrup
- 1 1/2 tablespoons water
- 1/2 teaspoon peppermint extract (not peppermint oil)
- 1 tablespoon butter
- 10 ounces dark chocolate melting wafers*
- On medium speed, beat 2 1/4 cups powdered sugar with corn syrup, water, peppermint extract, butter, and a pinch of salt with your stand mixer fitted with a paddle attachment.
- Knead on a work surface dusted with remaining 1/4 cup powdered sugar until smooth. Roll out between sheets of parchment paper into an 8 inch round (should be less than 1/4 inch thick).
- Place the round, including both sheets of parchment onto a baking sheet.
- Freeze for about 15 minutes to allow the filling to firm up.
- Remove the top sheet of paper and sprinkle the round with powdered sugar. Replace the top sheet, then flip round over and repeat sprinkling on the other side.
- Cut out as many rounds as possible with your round cutter as you can, then place them on a parchment-lined baking sheet and freeze until firm. I used a 1 3/4-inch diameter cutter. Yield will vary if you go bigger or smaller.
- Melt dark chocolate melting wafers following package instructions.
- Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against the rim of the bowl if necessary, then return patty to the sheet.
- Coat remaining rounds, rewarming chocolate if needed. Let patties stand until chocolate is set, about 1 hour.
*Or if you prefer, use 10 ounces of bittersweet chocolate. But you'll need to temper it so it won't bloom or get a white coating when it cools.
These candies store well in the refrigerator for up to a month. Place parchment between layers and store in an airtight container.
This recipe is adapted from Epicurious.
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Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 13mgCarbohydrates: 21gFiber: 1gSugar: 18gProtein: 1g
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