Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Yes, these were from and no, she's not sorry she made them :B

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Please Fave the Original Submission: https://www.furaffinity.net/full/14170977/

And something refreshing from birdiebites !

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Went I went to DE Furbowl last week, one of the people I went with has a bit of a love for the brand name peppermint patties you can by at the store. Me, of course, open my beak about being able to make them at home. So here you go Kes, I hope you drown your keyboard in drool.

And yes, I will make another batch for you and solely for you.

Ingredients:

2 1/4 cups powdered sugar
2 tbsp softened butter
2 tsp peppermint extract
2 tbsp cream
12 oz dark chocolate chips
1-2 tbsp shortening

Directions:

In a mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream. Beat them with a paddle attachment until the mixture comes together. Don’t be alarmed if it looks like it's dry and crumbly as you start mixing it.
Turn the mixer speed higher and beat until the candy comes together and is light and creamy. When you touch it, it should be soft but not at all sticky. If it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until it’s no longer sticky. It should be very stiff, like Play-Doh.
Scrape the candy paste out onto a long piece of cling wrap, and form it into a thin tube, about 1 1/2 inch in diameter. Wrap it well in cling wrap and twist the ends so that it stays in place.
*super secret technique inserted here to keep the paste round and not flatten out when in the fridge*
Chill the candy until it is very firm, about 45 minutes. Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. You should get about 36 candies from this recipe.
Melt the chips and shortening in the microwave. Melt in 20-second increments, stirring after every 20 seconds to prevent overheating.
Use a fork or dipping tools to dip a patty completely into the melted coating.
*insert another super secret technique*
Let the excess coating drip back into the bowl.

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From Chris: Please note that this will also require a bit more effort into the chocolate tempering, which can be tricky.

mentions here: "For ensuring roundness, I would advise placing the cling portion into a zipper bag and floating it in a bowl of ice water. This should allow even pressure on all sides and evenly cool the tube.

For dipping, I would first chill a pan in the freezer. Have all ingredients immediately ready. Pan onto counter (potholders for insulation), parchment/wax paper covers the frozen tray, dip and place each piece, then immediately into freezer. This should solidify the bottom and allow it to rise off the sheet pan uniformly."

also says: "While that is a technique to use if you need the sweets ready sooner rather than later, it's not a technique I would use if you happen to have enough time.
There is a chance when you flash freeze chocolate that it will miss color and wont be as smooth as it can be.
Giving chocolate enough time to settle allows the chocolate, if tampered correctly to have a much nicer and smoother feel to it. I'd let the chocolate settle out on the kitchen counter before putting it into a fridge to stay until eaten."