Peppermint patties6/24/2023 ![]() While patties are cooling, in a bowl (microwave) or double boiler melt chocolate and coconut oil or vegetable shortening, stirring frequently.I found that the patties would soften too easily in the chocolate unless they were very cold. Once all the patties are made, place pan in the freezer for 45 minutes.Gently flatten the patties with your fingertips, you can flip them easily due to the sugar dusting on the pan Roll the pieces into a ball and place them on the baking sheet with the confectioner’s sugar.Once chilled, use a scoop or small spoon to break off pieces about the size of 2 teaspoons.Place the mixing bowl in your refrigerator to cool batter for 15 minutes, this will make it easier to scoop.Use 1 tsp at a time, add more if needed based on the potency of your extract.Add the peppermint extract, and mix to combine.Mix on medium to high for about 3 minutes, until ingredients are well combined.I used my KitchenAid stand mixer with the flat paddle.Combine vegan spread or butter, corn syrup and powdered sugar in a mixing bowl or bowl of stand mixer.Sprinkle one lightly with confectioner’s sugar (this will keep the patties from sticking as you form them). Prepare 2 large baking sheets with wax or parchment paper.Optional: chocolate sprinkles, white chocolate drizzle (try my low-FODMAP white chocolate recipe), crushed peppermint candies or festive sprinkles.2 tsp vegetable shortening or coconut oil.2 cups semisweet chocolate (select dairy-free for vegan version).3 cups confectioner’s sugar (vegan certified, if necessary).Adjust based on the potency of your extract.1/4 cup softened butter or vegan spread, for vegan version (I like Earth Balance).IBS-friendly!Īlthough this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients Or check out over 300 more low-FODMAP recipes on the blog. low-FODMAP Peppermint Brownies with Happy Baking Mix.low-FODMAP Raspberry Thumbprint Cookies.low-FODMAP Three Ingredient Peanut Butter Fudge. ![]() low-FODMAP White Chocolate Peppermint Bark.Serve these low-FODMAP ‘Copycat’ York Peppermint Patties alongside my low-FODMAP Chocolate Peanut Butter Crisp Balls and low-FODMAP Chocolate Bark with Pecans and Cranberries, for the best dessert table ever. Making them from scratch means they taste incredibly fresh, soft and absolutely delicious. These low-FODMAP ‘Copycat’ York Peppermint Patties are the minty cool, rich and creamy chocolates that you know and love, but so much better. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.Low-FODMAP ‘Copycat’ York Peppermint Patties Gluten-free, Vegan Stir until the chocolate is smooth and melted. Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Let the candies dry, uncovered, at room temperature for 3 hours. Arrange in single layers on the prepared baking sheets. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Line 2 baking sheets with parchment paper.
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