My most recent adventure is vegan peppermint patties-but with a twist. These are all dressed up for the holidays. I figured it would be easy enough just to use green, red, and white to make them a perfect Christmas treat. I was right.
5 cups confectioners’ sugar
3 tablespoons light corn syrup
3 tablespoons water
3 tablespoons vegetable shortening
1 1/2 teaspoons peppermint extract
Red and green vegan gel food coloring
16 ounces vegan chocolate chips
In the bowl of a stand mixer (if you do not have a stand mixer, you could use a hand mixer), add 4 1/2 cups of the sugar, corn syrup, water, vegetable shortening, and peppermint extract. Beat until just combined.
Remove the dough and turn onto a board that is sprinkled with the balance of the sugar. Knead the dough until it becomes a smooth ball.
Divide the dough into three equal pieces and add red food coloring to one and green to the other. Knead the balls to incorporate the color. Divide each ball in half again. You should end up with two of each: white, red, and green.
Roll each ball into a snake shape. Place each between two sheets of parchment paper and roll them out into about 1/4-inch thick rectangular shapes with a rolling pin. You will end up with six sheets of dough. Be sure to make them wide enough to roll lengthwise.
While still in the parchment paper, place the sheets in the refrigerator for about fifteen minutes to cool.
Once cooled, remove the dough from the refrigerator. Gently remove each sheet from the parchment paper and stack them on top of one another so that the colors alternate.
You should have six layers in all: white, red, green, white, red green. Trim one end of the stack lengthwise to get a clean edge. Gently roll the dough lengthwise and wrap it in plastic wrap. Place in the freezer for one hour.
When the dough is frozen, remove it from the freezer, unwrap it and cut it into 1/4-inch slices. Turn the roll slightly with each cut, so the round shape is maintained.
In a double boiler, melt the chocolate. Using a dipping fork to dip the dough into the chocolate. Shake off the excess gently and place it on a wax paper-lined baking sheet.
Once all are dipped, place the baking sheet in the freezer for the candies to set.
Enjoy frozen, refrigerated, or at room temperature.
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