The usual peppermint patty can be so boring in all its black-and-whiteness. Sometimes, you just need to add a little visual interest to your candies and make them gorgeous pastels. Recipe and image via Sweetapolita.
Ingredients:
For the filling:
4 cups (480 g/16 oz) icing sugar (confectioners’)
3 tablespoons (45 grams) unsalted butter, softened
4 tablespoons (60 ml) evaporated milk
1/4 teaspoon (1.25 mL) peppermint oil (ideally food grade oil rather than extract)
3/4 tsp (3.75 mL) pure vanilla extract
For the Coating:
1 lb (454 g) best-quality white chocolate couverture, chopped
soft gel paste colour, optional
You will also need:
candy thermometer
For preparation instructions, click here.
