This peppermint patty candy tastes like the classic treat you know and love: a cool, minty center wrapped in smooth dark chocolate. It’s simple to make, refreshingly sweet, and perfect for sharing. You don’t need special tools or candy thermometers—just a bowl, a spoon, and a little patience.
Make a batch for holidays, gifts, or a quick after-dinner bite. Once you try homemade, you might not go back to store-bought.
Why This Recipe Works
These patties rely on a simple, reliable peppermint fondant made from powdered sugar and a touch of cream. It sets up firm enough to dip in chocolate but melts quickly on the tongue.
A bit of butter keeps the centers creamy, while corn syrup or honey adds smoothness and prevents graininess. The chocolate shell balances the sweetness with a hint of bitterness. It’s an easy, forgiving recipe with consistent results.
What You’ll Need
- Powdered sugar – The base of the mint center.
It dissolves easily and creates a smooth texture.
- Unsalted butter – Adds richness and keeps the center soft.
- Sweetened condensed milk or heavy cream – Binds the sugar and creates that creamy bite. Condensed milk gives a slightly denser texture; cream makes it lighter.
- Corn syrup or honey – Helps prevent crystallization and keeps the filling pliable.
- Peppermint extract – The star flavor. Use a good-quality extract.
- Vanilla extract – Rounds out the mint and softens any sharp edges.
- Salt – Just a pinch to balance the sweetness.
- Dark or semisweet chocolate – Chips or chopped bars for coating.
- Coconut oil or cocoa butter (optional) – Thins the chocolate for smoother dipping.
How to Make It
- Make the mint base. In a mixing bowl, combine 3 cups powdered sugar, 2 tablespoons softened unsalted butter, 2 tablespoons corn syrup (or honey), and 3–4 tablespoons sweetened condensed milk or heavy cream.
Add 1 teaspoon peppermint extract, 1/2 teaspoon vanilla, and a pinch of salt.
- Mix until smooth. Stir with a sturdy spoon or hand mixer on low until a thick dough forms. If it’s too dry, add a teaspoon of cream at a time. If it’s too sticky, add more powdered sugar by the tablespoon.
- Chill the dough. Press the mixture into a thick disk, wrap, and chill for 20–30 minutes.
This makes it easier to shape.
- Shape the patties. Dust your surface lightly with powdered sugar. Roll the dough to about 1/4 inch thick. Use a small round cutter (1.5–2 inches) to cut circles.
Alternatively, roll into 1-inch balls and flatten gently with your palm. Place on a parchment-lined sheet.
- Freeze to firm up. Freeze the patties for 20–30 minutes. This helps them hold their shape when dipped.
- Melt the chocolate. In a microwave-safe bowl, melt 12 ounces dark or semisweet chocolate in 20–30 second bursts, stirring between each.
For smoother coating, stir in 1–2 teaspoons coconut oil. Avoid overheating; chocolate should be fluid but not hot.
- Dip the patties. Working with a few at a time, dip each patty into the melted chocolate using a fork. Tap the fork on the bowl’s edge to remove excess chocolate.
Slide onto a clean sheet of parchment.
- Add a finish (optional). While the chocolate is still wet, sprinkle with crushed peppermint candies, flaky sea salt, or drizzle with white chocolate.
- Set and store. Let the patties set at room temperature until firm, about 30–45 minutes, or refrigerate for 15 minutes. Once set, transfer to an airtight container.
Keeping It Fresh
Store peppermint patties in an airtight container at cool room temperature for up to 7 days. If your kitchen is warm, refrigerate to keep the chocolate firm.
Separate layers with parchment to prevent sticking. For longer storage, freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temp before serving to avoid condensation on the chocolate.
Health Benefits
- Portion control – These are naturally small, so one patty can satisfy a sweet tooth without going overboard.
- Peppermint perks – Peppermint extract may support digestion and freshen breath.
It’s also cooling and soothing.
- Dark chocolate – Opting for a higher cacao percentage adds antioxidants and less sugar compared to milk chocolate.
- Customizable ingredients – You can adjust sweetness, choose dairy-free options, or use organic ingredients if desired.
Of course, these are still treats. Enjoy them mindfully, and pair with a balanced diet.
Common Mistakes to Avoid
- Overheating the chocolate – Hot chocolate can bloom or seize. Melt gently and stir often.
- Skipping the chill – Warm centers will fall apart in the chocolate.
Freezing before dipping is key.
- Too much peppermint – Extract is potent. Start with 1 teaspoon and taste. You can add a few drops more if needed.
- Sticky dough – Add powdered sugar a tablespoon at a time until the dough is workable.
Aim for a play-dough texture.
- Thick chocolate coating – Thin the chocolate slightly with coconut oil for a smooth, snappy shell.
Recipe Variations
- Extra dark version – Use 70–85% dark chocolate and reduce powdered sugar by 1/4 cup for a less sweet center.
- White chocolate patties – Dip in white chocolate and add a tiny extra pinch of salt to balance sweetness.
- Vegan – Use dairy-free butter, coconut cream or dairy-free condensed milk, and vegan chocolate.
- Holiday swirl – Marble the centers by kneading in a few drops of natural red food coloring, then slice to reveal swirls.
- Mint mocha – Add 1 teaspoon instant espresso powder to the filling and dip in dark chocolate.
- Crushed candy crunch – Mix 2 tablespoons finely crushed candy cane into the filling for extra texture.
- Mini bites – Roll marble-sized balls and dip for bite-sized treats perfect for gifting.
FAQ
Can I make the filling ahead of time?
Yes. Make the filling up to 2 days in advance, wrap tightly, and refrigerate. Let it soften for 10–15 minutes at room temperature before rolling and cutting.
My chocolate looks dull.
What happened?
Dull or streaky chocolate often means it got too hot or cooled unevenly. It’s still tasty, but for a shinier finish, melt gently and avoid water contact. Tempering is optional but yields the glossiest shell.
How strong should the peppermint flavor be?
It’s personal preference.
Start with 1 teaspoon extract. If you want a bolder mint, add 1/4 teaspoon at a time, tasting as you go. Too much can taste medicinal, so add slowly.
Can I skip the corn syrup?
Yes.
Honey or maple syrup works, though honey keeps the texture closest to classic patties. You may need a touch more powdered sugar if the dough is sticky.
What if I don’t have a cutter?
Roll the dough into small balls and flatten them with your palm or the bottom of a glass. You’ll get rustic, uniform discs without any special tools.
How do I keep the chocolate from cracking?
Allow the centers to warm slightly after freezing—just 2–3 minutes—before dipping.
Extreme temperature differences can cause cracks as the chocolate sets.
Can I use peppermint oil instead of extract?
Yes, but use much less. Peppermint oil is concentrated. Start with 1/8 teaspoon, then adjust to taste.
How many patties does this make?
It typically yields 24–30 patties, depending on the size of your cutter and thickness of the centers.
Wrapping Up
Homemade peppermint patty candy is cool, creamy, and surprisingly easy to make.
With a short ingredient list and simple steps, you’ll create a candy-shop favorite right at home. Customize the chocolate, tweak the mint, and add fun toppings to make them your own. Keep a stash in the fridge for when you want a refreshing treat that always hits the spot.