Soft Candy Cane Peppermint Patties

There's nothing quite as christmas'y like white and red candy canes. But there is one problem with candy canes, they are just too hard. I know you're supposed to suck them like lolly pops, but I never really liked doing that. It gets so messy and sticky. So, peppermint sugar patties work just as well, I think. They don't have the exact same taste, but are pretty nommy none the less. And so easy to make! All you need is sugar, shortening and peppermint extract/oil, and some chocolate to coat them. Doesn't sound too bad, huh?

I forgot to actually take a picture of a whole pattie, but it's pretty simple. It's a round, flat little object, filled with sugar and coated with chocolate. Easily made gluten, dairy and egg free treat. I used the recipe from this blog, and changed slightly for my own purposes. The original calls for corn syrup, which I don't use due to the high fructose content. This recipe is already leaden with sugar, no need for more.

Candy Cane Patties

Soft peppermint patties in candy stripes coated in chocolate. Gluten-free By
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1 pound white baking chocolate, divided
4 ounces (1/2 package) cream cheese, softened
1/4 cup confectioners’ sugar
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Rum Extract
Ground Nutmeg (for sprinkling)
Prep time:
Cook time:
Total time:
Yield: 24 pieces

Mix all the ingredients but the chocolate together. When it forms a cohesive texture, split the dough in two. Colour one half red (or any other preferred colour), and mix it thoroughly so the colour covers all.

Spread each batter on a waxed baking sheet. Roll it out to about 1/4 inch thickness. Place in the refrigerator for about 15 minutes. Make sure it does not get too cold, it will break later if it does.

Take out the sheets from the refrigerator and place the white on top of the red, batter side against each other. Slowly peel off the waxed paper on the top. When the paper is off, slowly start rolling the sheets at the long side. Do not press to hard, but keep a firm pressure so that no air bubbles get trapped between the sheets.

When you have rolled a log, place again in the refrigerator, for about 30 minutes.

Take it out and start cutting slices in the thickness you prefer. Every other slice, rotate the log, this way it won't loose its shape and become oval at the end. Places the slices in wax paper and refrigerate for at least 1 hour before coating. I froze mine for 12 hours (time issues) and coated them the next day.

Coating frozen items can be tricky, the chocolate can crack. However, if done with patience, the chocolate will have a thicker coat, which I think is tastier. Use a fork when coating with the melted chocolate (melt in a double boiler), and gently tap excess chocolate off. Refrigerate again for at least 15 minutes to let the chocolate set properly.

Store in a cool place. They will last for quite some while, but I don't know how long, they all disappear quite fast!

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