Here’s another one of those things that look a lot harder than they actually are. Peppermint patties are simple to make, pretty well foolproof, and yummy to boot. They make a cheap and elegant hostess gift or party favor, and you can goth them up a little by dying the fondant odd colors and wrapping them in colored foil or mesh.

These should really just be called “chocolate-covered fondant candies,” since if you don’t want to use peppermint you can substitute a flavoring of your choice. Cherry or orange is particularly nice.

The instructions call for a food processor, but you could use a blender or even an electric mixer as long as you make sure to get the fondant nice and creamy.

If you plan to color the fondant, try to use paste-type food coloring (available at cake and candy supply stores) if possible. The extra fluid in liquid food coloring can throw off the texture if you use too much. I used red and black to make a sort of bruised purple in this demo, but you can get as creative as you want: Blood red, gangrene yellow, pumpkin orange; you get the idea.

You can use regular eating chocolate (dark chocolate makes a particularly nice contrast to the mint) to coat the candies, or use “coverture” chocolate designed for this purpose. If you use the latter, omit the vegetable shortening.

For measurements in grams and milliliters, check out the conversion calculator at AllRecipes.

Ingredients:

2 cups powdered sugar
1.5 Tbsp softened butter
2 tsp peppermint extract (or other flavor of your choice)
1/4 tsp vanilla extract
2 Tbsp cream
Food coloring (optional)

8 ounces (about 1-1/3 cup) chocolate, chopped
1 Tbsp vegetable shortening

Instructions:

1. Line a cookie sheet with aluminum foil or parchment paper.
   


2. In food processor, blend the sugar, butter, extracts, cream, and coloring (if using) on low speed. When combined, raise the speed and beat for 1-2 minutes until the mixture is very creamy (not powdery) and holds together well.
   


3. Turn the blob of fondant out onto plastic wrap or parchment paper and refrigerate for about 20 minutes.
   


4. Roll the fondant into a snake the diameter that you want the candy to be, and cut into thin disks. Alternately, roll tablespoons of the fondant into balls and flatten with your palm or an offset spatula.
   


5. Place disks in freezer for 15-20 minutes. If you prefer, you can also freeze them solid at this point, place in an airtight container, and freeze for up to three months before dipping.
   


6. Melt the chocolate and shortening together in a microwave, stopping and stirring about every 30 seconds, or over a double boiler. Cool slightly before continuing.
   


7. Dip each patty into the chocolate using a candy-dipping loop or a fork. Let excess chocolate drip off and then drag the bottom of the chocolate across the edge of the bowl to scrape off any extra.
   


8. Replace patty on cookie sheet. When all patties are dipped, place the sheet in the refrigerator until the chocolate is set.
   


9. Share and enjoy.

When firm, the candies can be frozen airtight for up to three months (they’re quite yummy frozen solid).

If desired, you can decorate the candies by drawing designs with melted chocolate (or coverture) in a piping bag. You can also press those premade frosting pieces used for cake decorating onto the top of the patty (do this after dipping, before the chocolate sets up all the way); those come in lots of novelty shapes, including skulls and spiders.

Wrap in individual foil wrappers (available from cake and candy suppliers) or stack in cellophane bags and tie with ribbon.