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
- Mix the corn syrup, spread and peppermint in a large bowl.
- Add the confectioner’s sugar while mixing.
- 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.
- Melt the chocolate in a saucepan. You may have to add soya milk to keep the chocolate from burning.
- 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!
- 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.