… I used to work in an office where, for some unknown reason, it became tradition that if you went away anywhere be it through work or just on holiday, you had to bring back some local confectionary… I think part of the challenge was to find the most obscure sweets you could get your hands on… many a time there would be bowls of bizarre Congolese ant-flavoured boiled sweets laying around the office for weeks before the next batch of candy arrived…
… my absolute favourite foreign confection is the York Peppermint Patty… I simply adore anything with a mint and chocolate combination from the simple mint choc-chip ice cream to the creamy soft after-eight mint… and the peppermint patty with it’s dark, bitter and crisp chocolate shell, revealing that firm yet yielding minty fresh cream underneath has always been a joy to me… we have similar sweets here in the UK such as the Kendal Mint Cake and Fry’s Mint Bars but none of them really compare to those wonderful foil-wrapped coins… ok, i’m not suggesting for one minute that these are a luxury chocolate in any way but as candy goes, they are, for me, perfection…
i hunted high and low across my cookbooks and the internet for an original recipe but there wasn’t a conclusive one I could find so this is a combination of a few including the brilliant Lorraine Pascal… I have also used some green food colouring (can you tell…) because i’m entering these into Chele and Choclette’s We Should Cocoa challenge whose theme this month is green… of all things… oh and I think they’re appropriate for today for some reason too…
300g icing sugar
125g condensed milk
2 tsp peppermint extract (but do judge for yourself… I like it nice and minty)
green food colouring
100g dark chocolate – melted
– place the sugar, milk, food colouring (if using) and peppermint in a bowl and mix together into a ball
– dust the work surface with icing sugar and roll out the peppermint dough ball to roughly 5mm thick and cut out as many disk shapes as you like using any shape you desire
– place the cut-out patties onto a sugar dusted baking sheet and place it in the fridge for 30 mins
– melt the chocolate and let it cool slightly, take the mint patties out of the fridge and dip them into the chocolate, half a disk at a time and then refrigerate again for 30 mins… you can either leave them like this or dip the non-chocolate side so they are fully covered.
eat and of course, enjoy!