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Rita's Better than York Peppermint PattyA great do-ahead gift from the kitchen. Make up the filling and refrigerate it for up to a week. Bring to room temperature before using. Don’t add all the milk at once. You want dough-like consistency and you’ll have to “feel” as you go along, depending upon what brand of confectioner’s sugar you use. 1 pound confectioners’ sugar Combine confectioners’ sugar, butter and both extracts. Add half the milk and mix well. Mixture should be pliable dough, not sticky. If you need more milk, starting adding it a little at a time. Roll into 1” balls (use a 1” or 1-1/2” ice cream scoop if you want) and place on sprayed or parchment lined cookie sheet. Chill for 20 minutes. Flatten with glass to 1/4” thickness. Don’t make them too thin or they’ll fall apart when you dip in chocolate. Chill for 20-30 minutes. Melt chocolate chips and shortening. Let cool a bit but keep it warm enough so that it will flow over the patties. Dip patties, using a fork to dip them quickly into the chocolate, letting excess drip off. Place on parchment paper or sprayed foil to harden either at room temperature if the room is cool or in the refrigerator. Makes about 40. Store in airtight container in refrigerator. Patties can be made ahead up to the point of dipping, and frozen. Thaw slightly before dipping. Tips from Rita’s kitchen: Bloomin’ chocolate: sometimes chocolate develops a gray-looking surface depending upon how it’s stored. It’s still good to use, and the chocolate will lose that gray look when melted. Pour unused melted chocolate into a container, refrigerate and use again. Evaporated –vs. - sweetened condensed milk: completely different so don’t substitute one for the other. Evaporated milk is just that – water is evaporated from the milk before canning. Sweetened condensed is milk that’s been cooked down with sugar. This is Rita's version of a York Peppermint Patty.
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