Creamy Peppermint Patties

I've had a few failures this year as I have made Christmas candy.

Some because I tried a new recipe (from an author who swore it was the easiest recipe for toffee), which resulted in a pound or two of butter + sugar + chocolate thrown away in the trash can.

I'm pretty sure I've dumped at least 4 pounds of butter this year.

AAAUUUUGGGHHH!

Other failures most likely came from my rush to git 'er done, or my never-ending attempts to multi-task, neither of which have done me any good.

But you're here to see a success story, so here it is.

My daughter, Lex, and her baby are staying with me for a few months while she patiently waits for her new home in Alabama to be built. Her husband is already working there, but she said she'd rather wait the majority of the 6-month process at my house than spending it (and a lot o' money) in a little apartment in a town where she hardly knows anyone. I'm thrilled to have her and my cute grandson here with us, so I think it's a win-win. 

Lex is the one who suggested we make the peppermint patties, since they were her favorite homemade Christmas treat when she was in high school. I haven't made them for a few years, but I'm almost ready to make them exclusively from here on out because they are easy and nearly no-fail (unless you accidentally leave them. after you have carefully packaged them in cute cellophane bags tied with twine, on the table where the winter sunshine pours in each morning-to-midday...then they melt and get stuck together. Don't ask me, in this year of many failures, how I know that haha).

Lexee's Favorite Peppermint Patties

1 (8oz) pkg cream cheese, softened

2 tsp. peppermint extract

9 cups powdered sugar

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

3 Tbs. shortening

In large bowl (I use my 6 qt KitchenAid bowl) beat cream cheese and peppermint extract until smooth. (I use my cookie dough attachment.) Gradually add in powdered sugar, beating well. 

**Note: sometimes I only use 8 cups of powdered sugar, depending on how stiff the mixture feels. You want it to hold together well, so if it gets too dry it doesn't do that. 

Shape into 1" balls (I use a little cookie scoop, then roll in my hands), and place on waxed paper-line baking sheets (I use a silpat liner). Flatten into patties (I use the bottom of a glass, which I occasionally dip in flour to prevent the patties from sticking to the bottom of). 

**Note: I usually make 6 to eight balls at a time, then flatten - if you go too long before flattening the balls, they tend to dry out a bit and the edges crack. 

Cover and refrigerate for 1 hour or until chilled.

In microwave, melt chips and shortening (I usually put them in for 1.5 minutes on cook power 7); stir until smooth and all lumps are gone. Dip patties in melted chocolate. I have done this using a fork, tapping it on the edge of the bowl to let excess chocolate drip off, but I now have a candy-dipping tool that is a little easier to use. Place patties on waxed paper (or silpat liner) and refrigerate until the chocolate is firm. 

Once the patties are firm, you can trim any unruly chocolate edges with {clean}scissors. Store in the refrigerator. Makes about 4 dozen.

No, I am NOT a stylist or a photographer, but hopefully you can get the gist. Yes, I am a bit sloppy and ALWAYS in a hurry haha.

I have received a ton of compliments on these this year, and since no candy thermometer is involved, they are easy and pretty much no-fail (let's just say I've NEVER had to throw away a batch).

Way better than York, just sayin'.

Best Ever Soft Caramels (aka Mrs. Allen's Candy)

I'm transferring this post from my family blog (circa 2010) here for easier look-up and access... for myself (wink) and my family. Britt texted me just the other day to get the recipe and it took me a while to find it on the blog (and Pinterest). No more.

I'll be making my first batch of these today. I can't wait.


(12.07.10)
I was trying to find the only picture I recall of my Grandma G. making Christmas candy. I can see the picture clearly in my mind... she's wearing purple, and holding a pan of some kind of sweet homemade confection. But this hasn't been my lucky picture-finding-morning (still haven't run across it), and as usual, I don't have much time.

In my search, however, I ran across this picture (circa 1985):

This is a picture of my Aunt Carol's family at the funeral of her husband (Uncle Dick). Grandma G. is on the bottom right, next to Aunt Carol (middle). I am only left to assume that the sweet elderly lady on the left is my Aunt Carol's mother.

What does all that have to do with making Christmas candy? From my recollection, I believe that my Aunt Carol's mother is the famed "Mrs. Allen." In the Goldsberry family, we have been making Mrs. Allen's Candy at Christmastime for as long as I can remember. When I would ask who Mrs. Allen was (we were making HER candy, after all), I would be told that she was Aunt Carol's mom. (Note: this has been confirmed by my cousin.)

I still use the copy of the recipe I made back in high school for a Home Ec class, meticulously typed on a typewriter, laminated years later for preservation.

In the spirit of giving, I thought I would share this family favorite.


MRS. ALLEN'S CANDY
(you can call it Best Ever Soft Caramels, if you'd like)

1 (1 lb) pkg brown sugar (2-1/3 cups packed)
Scant cup light corn syrup ("Scant" meaning slightly under 1 cup)
1 can Eagle brand sweetened condensed milk
2 cubes margarine (I use butter)... 2 cubes = 2 sticks = 1 cup = 1/2 lb. (I'll clear that up right now)

Mix and cook in a large, heavy-bottomed pan on medium-high heat until comes to a boil. Turn to low and cook for 12-1/2 minutes, stirring all the time. Pour on buttered pan (9x13) over broken walnuts (walnuts are optional - I love them, but most of my family prefers no nuts). Cool and turn out and cut. We wrap these in waxed paper and keep them in the freezer (That helpful hint is on the back of my original recipe.)

NOTE: This recipe is NOT rocket science. Sometimes my candy turns out a little soft, sometimes a little on the harder side. I once boiled it for the 12-1/2 minutes on med/high heat, which I wouldn't recommend. I've learned that the dark, anodized aluminum pans tend to keep the heat in, so I don't use them when I make this candy because it turns out too hard. It's important to keep the heat low(ish) for the 12-1/2 minutes, however, on my stove, the low is too low, and the candy turns out a little too soft (sounds like the story of the three bears). I've tried using a candy thermometer so it could be more of an exact science (just right), but have since thrown exactness to the wind and make it in the spirit it was originally intended - ease... and delight at the perfect batch (which is about 95% of the time - the odds are in your favor).

Enjoy!