Browse by
Browse by
Browse by
Browse by
Christmas Peppermint Patties
Tested by Imperial Sugar
Member Submitted Recipe
Food Blogger Recipe
Christmas Peppermint Patties
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Red, white and green striped cool mint patties dipped in dark chocolate.  An easy homemade candy for the holidays.

Prep time
Plan for

Freeze for 1 hour

36 candies
Sign in to post a comment
Christmas Peppermint Patties
Confectioners Powdered Sugar
Prep time :
Plan For

Freeze for 1 hour

Yield :
36 candies


  • 4 cups Imperial Sugar Confectioners Powdered Sugar
  • 3 tablespoons corn syrup
  • 3 tablespoons milk
  • 3 tablespoons shortening
  • 2 teaspoons peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1 pound dark dipping chocolate
  • Red and green food coloring (gel colors work best)
  • Optional: 3 tablespoons colored sprinkles


  1. In a stand mixer combine powdered sugar, corn syrup, milk, shortening, peppermint, and vanilla extract.  Once mostly together turn onto a work surface dusted with powdered sugar. Using your hands, knead  dough until it is a smooth ball of dough. Add a tiny bit more milk or more powdered sugar if necessary.
  2. Divide dough into 3 even balls. In a bowl mix red food coloring into one ball, and green into the other.
  3. Roll each ball of dough into a log about 6 inches long. Start by placing one log between 2 sheets of parchment paper or plastic wrap.  Using a rolling pin, gently roll until it is a rectangle about 10x12-inch.  Complete this step with the remaining 2 colors.  Set sheets on a baking tray, still in parchment paper, and let set in fridge for 15-20 minutes.
  4. Once sheets are chilled, remove top layer of parchment paper from each color. Lay one sheet on work surface. Top with another color, remove parchment paper. Top with last layer, removing parchment paper.
  5. Once 3 layers are stacked, gently roll to seal and get rid of any bubbles.
  6. Trim edges, to create a neat rectangle. Starting with long side, use bottom layer of parchment paper to help roll into a log. Freeze dough for 1 hour.
  7. Remove frozen log from freezer. Cut into 1/4-inch disks.
  8. Melt dark dipping chocolate according to the package directions. Using a fork dip each disk into  chocolate, gently shaking off excess. Place on a lined cookie sheet. Top immediately with sprinkles, if using.  Repeat with remaining disks. Let harden completely before serving.


Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.