Red, White and Blue Peppermint Patties
Updated September 20, 2016
cups confectioner’s (powdered) sugar, divided
tablespoons light corn syrup
tablespoons vegetable shortening
teaspoon peppermint extract
Red and blue gel paste food colorings
packages white candy melts (12 oz. each, or about 4 cups)
Patriotic sprinkles (optional)
In the bowl of a standing mixer or in a large bowl with a hand mixer, blend 4 1/2 cups of the confectioner’s sugar, light corn syrup, water, vegetable shortening and peppermint extract on medium speed until a dough forms. Pour the remaining 1/2 cup of confectioners sugar on a clean surface and place the dough on top. Knead the remaining sugar into the dough.
Divide the dough into three equal parts. Add a few drops of red food coloring to one of the dough sections and blue to another. Use a spoon or your hands to mix the food coloring into each section very well, adding additional food coloring as needed to achieve desired color. If the dough becomes sticky, add additional confectioners sugar until the dough is easy to work with.
Mold each section—white (un-dyed), red, and blue—into logs. Place each log between two pieces of parchment paper and roll each into 11 x 5-inch rectangles. Keeping the parchment paper in place, chill for 20 minutes.
Remove the rolled dough from the refrigerator. Remove the parchment paper, except for one piece on the bottom and stack each layer. Lightly run the rolling pin over the top of the stack. Trim one long edge with a sharp knife to form a straight line. With your hands, fold up and roll the layers lengthwise into a log. Wrap the parchment paper around the log and freeze for 1 hour or until hardened.
Line two baking trays with parchment or wax paper. Remove the log from the freezer and use a sharp knife to cut slices 1/4-inch thick, rolling the log every few slices to keep its shape. Keep one tray in the freezer or refrigerator while working with the other tray.
Place one package of white candy melts, or about 2 cups, into a microwave-safe bowl. Melt in the microwave for 1 minute at 70% power. Stir and continue microwaving at 15-second intervals until fully melted. Do not overheat.
Place a patty on a fork and dip into the melted candy melts. Remove, shaking off the excess by tapping the fork on the bowl, and slide onto the prepared baking tray. If desired, immediately sprinkle some patriotic sprinkles on top. Repeat with the remaining patties, melting the additional candy melts when needed, and place the tray in the fridge to set at least 30 minutes. Store in a sealed container in the refrigerator.
- You may substitute white chocolate chips for the candy melts, but candy melts can be easier to work with.
- To make the candy melts even more dipping-friendly, add 1 teaspoon of vegetable shortening per 12 ounces of candy melts before microwaving.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Heading to a party this 4th of July? Bring this candy and watch the fireworks fly!
And now for something completely different for your 4th of July celebration!
These refreshing, sweet, chocolate-covered peppermint patties in red, white and blue make me feel like breaking out in patriotic song. Perhaps America the Beautiful. Because these are my kind of beautiful. (I’m a terrible singer, by the way, so I will best honor our country’s independence by not singing.)
This timely take on these rainbow peppermint patties is delicious, impressive and easier to make than you think!
First, mix up your dough. You can use a stand mixer or an electric hand mixer.
Blend together confectioner’s sugar, corn syrup, water, vegetable shortening and extract until a dough forms. This won’t take long.
Scoop out the dough and place it on a clean surface along with more confectioner’s sugar and knead the sugar into the dough.
Now divide the dough into three equal-ish parts (I eyeballed it.)
One part will stay white, the other two will become red and blue. Add a few drops of red food coloring to one of the dough sections and knead really, really well with your hands.
This is messy, so if you want to use a spoon to stir in the food coloring, you can do that, or cover your hands with plastic food-service gloves to avoid them getting dyed.
If the dough becomes sticky, just add more confectioner’s sugar until it’s easy to handle. It shouldn’t give you any trouble at all. Repeat with the blue dough.
Mold each section of dough into logs. Place each log between two pieces of parchment paper.
Use a rolling pin to roll each log into a rectangle about 11x4 inches big.
Here, I took off the top piece of parchment paper to show you what it looks like, but keep the parchment paper on each section of dough. Place the flattened logs in the fridge to chill for 20 minutes.
When chilled, remove the parchment paper (except for one piece on the very bottom) and stack the dough, layering red, white and blue.
Lightly roll the rolling pin over the top to press the dough layers gently together. Trim one long edge so you start with a nice straight line.
Roll the dough layers into a single layered log. Use that piece of parchment paper you left on the bottom to help you a bit.
Now, wrap that piece of parchment paper around the log and freeze for 1 hour until hardened.
Line two baking trays with parchment or wax paper. Remove the log from the freezer and use a sharp knife to cut 1/4-inch thick slices, rolling the log every few slices so it keeps its shape.
Place the patties on the baking trays. Keep one of the trays in the fridge or freezer (wherever it fits) while you work with the other tray.
Now, melt your white candy melts. Pour one package (about 2 cups) of the candy melts in a microwave-safe bowl. Microwave at 70 percent power for 1 minute and stir. Continue at 15-second intervals until fully melted.
Place a patty on a fork and dip into the melted candy melts, covering completely. Tap the fork against the side of the bowl to remove excess candy melts and slide the patty back on the baking tray.
You might need a little spoon or another fork to nudge it along. If desired, immediately sprinkle with sprinkles. Repeat with the rest of the patties. If necessary, clean the bowl and melt the additional candy melts.
Place in the fridge to set, about 30 minutes or until ready to serve.
Now that’s a treat that’s ready for the 4th!