The technique for these candies is very much the same as our Almond Butter Cups recipe: melt good quality chocolate, add filling, top with more melted chocolate. You don't have to be a chef to do this! But you do have to care enough about avoiding highly-processed, refined sugar-laden junk to invest just a bit of time and energy.
The first two ingredients in Hershey's York Peppermint Patties are sugar and corn syrup. My recipe is sweetened with raw, local honey. You can find it at health food stores or farmers' markets. It is different than the processed, pourable honey you'll usually see at supermarkets; raw honey is thick and creamy. It is purported to have many health benefits, such as helping to boost your immunity to local allergens (as long as you buy honey gathered in your local area). Please note that raw honey is not recommended for infants under one year of age because of the rare risk of botulism.
(yield: 12 patties)
- about 3.5- 4 oz. bittersweet baker's chocolate, at least 70% cocoa (I used this 72% cocoa organic bar)
- 3T raw honey (preferably local)
- 1/4 tsp + 1 or 2 more drops peppermint oil (food-grade)
If you have a candy mold, great. I don't, so I used my silicone mini muffin pan; if you don't have a silicone pan, you might want to try using paper liners for easier removal of the patties once they're ready.
Melt the chocolate in a double boiler or microwave and drizzle about a 1/2 teaspoon of it in the bottom of each spot in your mold. Chill in the refrigerator for a few minutes until the chocolate becomes firm.
In a small bowl, mix together the honey and peppermint oil. Spoon about 1/2 teaspoon of the mixture in the center of each cup.
I'm going to include a few of these patties in my son's healthy Easter basket, so i bought some foil candy wrappers for them.
|I realize red isn't the most Easter-basket-friendly color. I'm okay with that.|
In your face, Hershey's!