Peppermint Patties

Recipe by Jordan Collins

Coming from the United States, the first thing I looked for on UK supermarket shelves was something akin to York peppermint patties: a sweet peppermint filling coated in dark chocolate. Unfortunately for me, there are fondant versions (Tesco’s fondant thins are good in a pinch) but nothing with the right consistency. This recipe has helped me through the tough times; as long as I’ve got a few of the right ingredients, I can taste some semblance of home.


  • 60 g of vegan spread
  • 500 g confectioner’s sugar (icing sugar)
  • 70 g corn syrup
  • 340 g dark chocolate
  • 1 tsp peppermint extract


  1. Mix the corn syrup, spread and peppermint in a large bowl.
  2. Add the confectioner’s sugar while mixing.
  3. Roll the mixture into small balls, about the size of a golf ball, then place in the freezer for a half hour. This will allow the balls to keep their shape.
  4. Melt the chocolate in a saucepan. You may have to add soya milk to keep the chocolate from burning.
  5. Pull out the peppermint balls and either dip them into the chocolate mixture, or just pour the chocolate over them. If you don’t mind how they look, go nuts!
  6. Pop the peppermint patties back in the freezer for two hours. If you don’t plan to eat them all in one sitting (probably a good idea), make sure to store them in the freezer.