These homemade peppermint patties are easy to make and so delicious! My kids and husband love these! You can make them with the use of a candy mold or without one.
We like to use ice molds from Ikea or truffle molds. In the ones pictured we placed a little m&m in the mold for the center of the flower. You obviously don’t have to add the m&m or even use a mold at all. To make a traditional peppermint patty you can just dip the filling mixture into chocolate and viola, you have a peppermint patty look alike, instructions for both using a mold and not using one are down below with the recipe.
These taste like a peppermint patty and if you are a mint and chocolate fan you will love them. My husband is a huge mint and chocolate fan and is known at work as being the guy with peppermints or peppermint patties at his desk for all to take. So when he says they taste similar then I trust him.
You can also use this same mixture to make a crème style candy, just use vanilla extract in place of the peppermint and that is what these will taste like. You can also use any other flavoring you love for a different flavored candy. I had to freeze the peppermint patties pictured so I could get a clean cut through the middle but the filling softens up at room temperature and is the same as a regular peppermint patty.
What you need to make homemade peppermint patties:
Makes ~15 peppermint patties
- 3/4 cup powdered sugar
- 2 tablespoons salted butter – room temperature
- 1 1/2 teaspoons milk or water
- 1/8 teaspoon peppermint oil or 1/4 teaspoon extract – more if you want a stronger flavor, taste to adjust to preference
- 1 1/2 cups chocolate chips – milk, semi-sweet or dark chocolate
Instructions
- Mix together the powdered sugar, butter, milk and peppermint oil or extract until mixture will well mixed. It will be thicker and almost for a dough.
- Separate peppermint filling into ~15 pieces and roll into a ball, if using a mold adjust to the size of mold you are using, it needs to fit in the center with a little room on the sides for chocolate to go around it.
- If not using a mold, skip down to the step about not using a mold.
- Heat chocolate chips in the microwave in 30 second intervals, never longer because chocolate can burn or over heat very easily and it will seize up and get grainy. After 30 seconds, stir and microwave for another 30 seconds and stir. Repeat this process until mixture is melted, smooth and shiny.
- If using a candy mold, spoon a little of the mixture into the candy mold, followed by the peppermint sugar mixture right in the center.
- Spoon a little chocolate over the top and let it go down the insides if the molds too.
- Once all filling and chocolate is in the molds, tap the mold against the counter so any air bubbles come to the surface and the chocolate settles around the peppermint filling.
- Place in the refrigerator or freezer until chocolate is firm and set. Remove from molds and enjoy.
- If not using a candy mold, Roll peppermint into 16 balls then press them down into a disc shape and place in the freezer or refrigerator for 10 minutes or until filling mixture is firm and cold.
- Heat chocolate chips in the microwave in 30 second intervals, never longer because chocolate can burn or over heat very easily and it will seize up and get grainy. After 30 seconds, stir and microwave for another 30 seconds and stir. Repeat this process until mixture is melted, smooth and shiny.
- Use a fork to hold your cold peppermint filling on then dip into the warm chocolate. Place the dipped peppermint patty on a parchment paper lined plate or cookie sheet.
- Return peppermint patties to the refrigerator or freezer until the chocolate is set and firm.
- Enjoy!
Here are a few other candy recipes you may love:
Homemade Peanut Butter Cups
Kool Aid Lollipops
Homemade Toffee
The Best Homemade Caramel
Homemade Tootsie Rolls
Caramel Pecan Pralines
Mint Chocolate Truffle Bars
Homemade Peppermint Patties
Ingredients
- 3/4 cup powdered sugar
- 2 tablespoons salted butter – room temperature
- 1 1/2 teaspoons milk or water
- 1/8 teaspoon peppermint oil or 1/4 teaspoon extract – more if you want a stronger flavor taste to adjust to preference
- 1 1/2 cups chocolate chips – milk semi-sweet or dark chocolate
Instructions
- Mix together the powdered sugar, butter, milk and peppermint oil or extract until mixture will well mixed. It will be thicker and almost for a dough.
- Separate peppermint filling into ~15 pieces and roll into a ball, if using a mold adjust to the size of mold you are using, it needs to fit in the center with a little room on the sides for chocolate to go around it.
- If not using a mold, skip down to the step about not using a mold.
- Heat chocolate chips in the microwave in 30 second intervals, never longer because chocolate can burn or over heat very easily and it will seize up and get grainy. After 30 seconds, stir and microwave for another 30 seconds and stir. Repeat this process until mixture is melted, smooth and shiny.
- If using a candy mold, spoon a little of the mixture into the candy mold, followed by the peppermint sugar mixture right in the center.
- Spoon a little chocolate over the top and let it go down the insides if the molds too.
- Once all filling and chocolate is in the molds, tap the mold against the counter so any air bubbles come to the surface and the chocolate settles around the peppermint filling.
- Place in the refrigerator or freezer until chocolate is firm and set. Remove from molds and enjoy.
- If not using a candy mold, Roll peppermint into 16 balls then press them down into a disc shape and place in the freezer or refrigerator for 10 minutes or until filling mixture is firm and cold.
- Heat chocolate chips in the microwave in 30 second intervals, never longer because chocolate can burn or over heat very easily and it will seize up and get grainy. After 30 seconds, stir and microwave for another 30 seconds and stir. Repeat this process until mixture is melted, smooth and shiny.
- Use a fork to hold your cold peppermint filling on then dip into the warm chocolate. Place the dipped peppermint patty on a parchment paper lined plate or cookie sheet.
- Return peppermint patties to the refrigerator or freezer until the chocolate is set and firm.
- Enjoy!