i've often wondered this...i was sitting here eating a peppermint pattie and remembered i have a place where i can ask this question.
what is the difference between the fondant in a peppermint pattie and the fondant on a cake?
Hummm, no clue. Maybe the fondant in the peppermint pattie is more "candy" like??? Just guessing though.
i am not sure if its fondant. but you have poured fondant and rolled fondant. rolled fondant is what is put on cakes or cookies...poured fondant is what is put on petit fours and such...maybe the stuff inside the peppermint patty is a candy like soft yummy goo. my professional experience.
Hmm I never knew there was fondant in peppermint patties! Iguess you learn something new everyday!
Downloaded these recipes years ago, hope you find them interesting:
York Peppermint Patties
Source/Sender : Nutzworld
1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 16-oz. bag semi-sweet chocolate chips
1. In a medium bow, beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this.
2. Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
3. Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth
consistency of dough.
4. Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
5. Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
6. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.
7. Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
8. Chill the peppermint patties until firm, about 30 minutes. Makes 20 peppermint patties.
14 oz. can sweetened condensed milk
1/4 c butter, softened
1-1/2 t peppermint extract
5 to 6 c confectioners' sugar
2 drops red or green food coloring (optional)
1-1/2 lb milk or dark chocolate, for dipping
Line a cookie sheet with parchment paper set aside.
Place the condensed milk, extract, butter, food coloring (if desired) in a large mixing bowl. Beat on medium till well blended. Gradually add the powdered sugar till well blended. Form into 1" balls and place on the prepared cookie sheet. Flatten each ball into a 2" patty. Chill for 10 minutes.
Meanwhile, chop the chocolate into 1" pieces. Fill the bottom of a double boiler with very hot tap water. Put the chopped chocolate in the top of the double boiler place over the bottom pan. Stir until chocolate is melted.
When patties are chilled, using a dipping fork or dipping spoon, dip patties into the melted chocolate. Place on parchment paper; let set up at room temperature. Store in a covered container.
Yield: 60 patties
Oh, now THAT is interesting!! I'll have to save that recipe! Thanks!
I've used the first one, not the second. I like to add extra peppermint and NOT cover with chocolate. They taste like big, soft Altoids, and the folks around here can't get enough of them...Enjoy!
That sounds good
That's funny, the first time I made MMF, I thought it seemed a bit like the Peppermint Patty filling too, so I added some peppermint oil, and VOILA! Dipped some in chocolate, and there you have them....I'm glad I'm not the only one that thought about this too
I know that this is an old thread but I am going to try the 2nd recipe and I will post back and let you know how it turns out