Someone Had A Birthday

Isn't it nifty? The Husband turned fifty!  And to celebrate this monumental occasion, I made him some of his favorite candy - Peppermint patties.  This is a recipe I obtained from the now defunct (and sorely missed) Gourmet magazine a few years ago.  These are so simple to make and the results far surpass the silver foil covered patties in the store.   Happy Birthday dear!!
I made some revisions in this recipe when I made them and instead of rolling out the fondant and cutting with a cookie cutter, I just rolled it into a log, cut it into 1/4inch slices and then flattened those into rounds.  I also used coating chocolate instead of the tempering method as described below.  I just find that too tedious to deal with. I also need to work on my dipping techniques so I can perfect some fancy swirls or a signature mark of some sort.  Practice makes perfect.

Happy Birthday Husband!!

Peppermint Patties

2 1/2 cups confectioners sugar (less than 1 pound), divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 tablespoon vegetable shortening (preferably trans-fat-free)
10 ounces 70%-cacao bittersweet chocolate, coarsely chopped

Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.

Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.  (Or do as I did and just roll the kneaded fondant into a log about 7-8 inches long, freeze for 15 minutes or so, then cut into 1/4 inc slices and smash those down into a circle.

Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.

Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.

Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.