The most requested recipe from our vintage barn wedding last month? The mint patties! They were a HUGE hit, here is the recipe!
RETRO MINT PATTIES
- 4 cups confectionery sugar (organic confectionary sugar doesn’t perform as well in color but non organic is genetically modified)
- 3 tablespoons softened butter
- 4 tablespoons milk ( I use raw with full cream top)
- 1/4 teaspoon peppermint oil (don’t use imitation flavoring PLEASE)
- 1 tsp pure organic vanilla extract (the better quality you use the better tasting it is)
- 1 lb white chocolate, chopped (the better the quality the better the taste)
- soft gel paste colors ( for weddings and showers I use regular food dye. For all other occasions I use all natural dyes. The photo is representing the regular food colors)
Instructions for the Filling:
- If you have a Kitchen Aid mixer now’s the time to pull it out (with paddle attachment)! If you don’t, get your arm muscles ready for a work out. In mixing bowl combine sugar, butter, milk, peppermint oil and vanilla.
- Mix for 2 minutes on medium high. My mixer started to overheat, if that happens turn it off and let it cool down. Don’t burn your motor up. Cover and chill filling in bowl for about 30 minutes.
- After chilled, roll into 1.5″ balls and place on wax or parchment paper lined cookie sheet. Flatten each ball with the palm of your hand to create a patty. Chill for another 30-60 minutes until firm and remove when your coating is ready.
Instructions for the Coating:
If you have a double boiler- use it. I don’t have one so it makes this recipe more difficult. In a double boiler, bring water to boil. Once boiling, turn the stove to low and add your chopped chocolate. Stir until smooth. Stir continuously. We borrowed a melting pot for chocolate from a friend, they’re around $20- it helped a lot.
Divide your chocolate into 3 bowls. Add a couple drops of color to each bowl and stir. WORK QUICKLY at this point, once the chocolate is 80 to 84 degrees on a candy thermometer you can begin dipping the mints into chocolate. The chocolate starts to harden in the bowls when the temperature decreases. Dip patties into chocolate, coat both sides. Set in a cool place but not refrigerator to set. After hardened you can refrigerate. You can make in advance and freeze. They were WONDERFUL!!
*filling recipe adapted from Joy of Baking