This recipe provides the flexibility of using pre-made peppermint candy centers or taking the extra step to create your own using our premium dry fondant mix and pure peppermint oil. Share these homemade indulgences with loved ones or savor them on your own, creating a memorable treat for any occasion.
Instructions
1. Prepare cream center adding peppermint oil or purchase peppermint candy centers (linked below).
2. Wrap tightly with plastic wrap and set aside.
3. Melt chocolate wafers in a microwave safe bowl and transfer into a squeeze bottle.
4. Squeeze the candy into a clean, dry mold cavity starting at the top rim, making sure the entire cavity (especially the sides) is covered with the coating. Continue filling all the cavities in this manner. Turn the mold over and empty the excess candy onto parchment paper or silicone mat. Use a spatula or bench scraper to clean the excess chocolate from top of the mold. Excess candy may be remelted.
5. Let chocolate set up at room temperature.
6. Fill the lined mold 3/4 full with the mint fondant.
7. Cover the patty with chocolate.
8. Place in freezer.
9. When the mold is cloudy and the candy feels cold, invert the mold and the candy will drop from the mold.
Recipe and image taken with permission from Autumn Carpenter's book, "All About Candy Making". All rights reserved.
