Rich and creamy, these Chocolate Covered Mint Patties are so easy to make and are incredibly scrumptious!
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Chocolate Covered Mint Patties
This week is a no TV week in our home. I know, I’m totally mean. BUT, sometimes it’s nice to just kind of detach and remind the boys that they have LOTS of toys to play with. Plus, the weather has been beautiful – far too nice to miss while watching TV.
Of course, no TV means I need to be on top of my game. I have to be hands on all afternoon – no breaks. It’s harder than it sounds 🙂 Actually, these weeks are my favorites. I’m “forced” into being more active with the boys and getting them involved with my routine.
The boys have always loved helping in the kitchen. Some days that’s great…others, not so much. I figured out a meal plan for the week in advance and incorporated some recipes that I knew they could help with.
These Chocolate Covered Mint Patties are one of them. Recipes don’t get any easier than this and if you’ve never dipped candies before, patties are the perfect candy to start with. No balls rolling off of forks here! It’s fun and great for kids.
Sure, your patties may not be exactly the same size…but who cares! It’s fun and the rewards are these unbelievable patties! Smooth, refreshing mint centers surround by sweet, decadent chocolate. It just doesn’t get any better.
As much as I love peppermint, there is a very special place in my heart for mint. It’s like a breath of fresh air. Two breaths if you’re like me 🙂 This is one recipe I urge you to try. You honestly can’t mess it up and you are just going to go crazy for these fabulous mint patties!
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Chocolate Covered Mint Patties
Ingredients
- 1/3 cup light corn syrup
- 5 Tbls butter softened
- 1 1/2 tsp mint extract
- 1/2 tsp salt
- green food coloring start with a couple drops and add more until desired color is achieved
- 4-5 cups powdered sugar
- 10 oz chocolate candy coating I used CandiQuik
Instructions
- Combine corn syrup, butter, extract, salt, and food coloring in a medium size bowl. Stir until well combined.
- Stir in 1 cup of powdered sugar at a time until mixture is too stiff to stir.
- Add more powdered sugar and knead mixture until it no longer sticks to your hands, adding more powdered sugar as necessary.
- Roll into 1-inch balls and place on trays or baking sheets lined with waxed paper.
- Flatten with a flat-bottomed cup or your hand.
- Cover with another sheet of waxed paper and refrigerate for 60-90 minutes or until firm.
- Melt chocolate candy coating according to package directions.
- Dip the candies into the melted chocolate with a fork, tap off the extra, and place back on the waxed paper.
- Repeat until all candies have been coated.
- Let candies set up until chocolate is firm before storing in an airtight container.
- Candies can be frozen in single layers separated by waxed paper if desired.
Notes
Nutrition
More refreshing mint recipes:
Mint Chocolate Chip Cheese Ball
For all lunch recipes, go HERE.
For all dessert recipes, go HERE.
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Smith says
October 31, 2017 at 10:18 AMHi Trish,
I am a big chocolate lover. Chocolate and mint combination sounds very interesting. Gonna try it soon, wish me luck!
Cristina Totolan says
December 19, 2016 at 3:48 AMHello,
I want to know if I can replace corn syrup with something else?
I don’t find corn syrup where I live.
Thank you
Trish - Mom On Timeout says
December 19, 2016 at 7:42 PMI think someone tried honey and got it to work but I haven’t tried that Cristina.
Cristina Totolan says
December 20, 2016 at 4:23 AMThank you for your answer! I can’t find corn syrup 🙁 I’ll find a way..it looks amazing 🙂
Good luck with everything you do!
Trish - Mom On Timeout says
December 22, 2016 at 11:44 AMThanks Cristina!
Suzanne Holt says
December 19, 2015 at 5:10 AMI like the half-dipped idea too – makes me think I can eat twice as many then. 🙂 You make this recipe seem easy!
Trish - Mom On Timeout says
December 20, 2015 at 10:32 AMLOL! I like how you think Suzanne!
Laurel says
November 30, 2015 at 10:32 AMHi!
Just wanted to say thanks for such a great recipe! I used semisweet chocolate and ended up doing “half” dips when I made them. I underestimated the amount of chocolate I’d need and covering them completely was using too much. 😀
And with the richer chocolate, half was plenty. Made these as a Christmas “thank you” for my husband’s bosses and they really enjoyed them!
Trish - Mom On Timeout says
November 30, 2015 at 4:36 PMThat’s wonderful Laurel! I’m sure they looked so pretty half-dipped as well!
Cassandra says
March 23, 2015 at 3:03 PMYou can replace 1 cup of light corn syrup with 1 1/4 cups granulated sugar dissolved in 1/4 cup hot water or other liquid used in the recipe. For 1 cup of dark corn syrup, you can use the following substitutions: 3/4 cup light corn syrup plus 1/4 molasses. 1 cup honey.
RUZAIKA says
March 12, 2015 at 7:49 PMinstead of corn syrup what can be used
Jenni says
December 28, 2014 at 8:43 PMI made these for Christmas this year because they looked so good and everyone I know loves mint(including myself). I think that instead of regular mint extract I would have preferred peppermint extract.Your patties are also incredible thick and I found the texture to be a little unappealing, and enjoyed the thinner ones more. Overall they were pretty good, but maybe I just did something weird because they didn’t turn out quiet as good as I was expecting.
Leelo R says
December 21, 2014 at 10:25 AMThese look delicious! I love mint & chocolate combination!
Trish - Mom On Timeout says
December 21, 2014 at 7:58 PMThank you! They are quite festive 🙂
Lynn says
December 16, 2014 at 8:30 PMSo I made the Christmas mint patties but a friend didn’t care for the texture. said too ‘cakey’ , my husband doesn’t like mint so he didn’t try them, I used gel instead of liquid food color like the recipe said but perhaps I used too much powdered sugar? mine are soft, is that how they should be?? I used peppermint in the green batch and mint in the white, and I like the mint the best. like Double mint gum! So then I went to make these choc covered one’s OR so I thought I was going to.. I used red gel but they turned out more pink, the exact color of Cherry Mash candy so I decided to experiment with your basic recipe here But I used Cherry extract! I used my food chopper and ground up unsalted roasted peanuts to a med/fine texture. I used that CandiQuick ( I will never buy almond bark again) and mixed the peanuts with the chocolate, and then rolled the balls in the chocolate and kept them in balls.. Homemade cherry mash that tastes exactly like store bought!! If I could add pics here I would show you how awesome they look. Thank you for all of your great recipes! Merry Christmas. Lynn
Trish - Mom On Timeout says
December 19, 2014 at 10:32 AMI am so excited for you Lynn! I LOVE making these with cherry extract and was actually going to post that version this holiday season but never got around to it 🙂 Next year! Thanks for all your fabulous feedback!
Michal says
December 12, 2014 at 9:36 AMOh WOW! They look so good! Will have to give this a try!
Trish - Mom On Timeout says
December 12, 2014 at 9:55 AMThanks so much Michal!