Coconut Cream Pie
This was a fun recipe to make because I got it right on the first try! It was just a fluke or inspiration because I was guessing all the way! My husband came in the kitchen last week while I was up to my elbows in chocolates and said, "Got a challenge for you. Can you make York Peppermint Patties." Well, even though I was already making almost 1500 chocolates for this Christmas season, I couldn't resist a challenge. While reading the ingredients on the back of one it reminded me of divinity almost exactly. So I adjusted my divinity recipe and looked up all the recipes online for copycat versions. I didn't like any of them but after trying my adjusted divinity recipe I knew I was close but not quite there and way too sticky, so I added a bunch of powdered sugar like the other recipes suggested and Voila, Dana's Peppermint Patties! My husband was impressed and even likes them better! This makes about 100 medium-sized patties.
Recipe:
2 1/3 cup sugar (469g)
2/3 cup corn syrup (226g)
1/3 cup invert sugar (113g)
4 tablespoons milk, divided (64g) (in dry climate increase milk at the end by 10-20 grams)
2 egg whites (63g)
35 drops peppermint essential oil (1g)
1 tablespoon peppermint extract (10g)
approx 5-6 cups powdered sugar (about 700g)
Semi-sweet chocolate
Cook sugar, corn syrup, invert sugar and 32g milk in a saucepan over medium heat, stirring constantly until sugar is dissolved. Continue cooking, without stirring to 260ºF or hard ball stage. Beat egg whites in medium bowl on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on high speed. Beat until mixture begins to hold its shape and becomes slightly dull, then mix in the extract, oil and 33g milk. Add 500g powdered sugar, adding more milk if necessary, and beat using the batter attachment (this dough is very stiff). Sprinkle some of the powdered sugar onto parchment paper, then put the rest on a clean counter and scrape the dough out onto it and knead the rest of the powdered sugar in by hand, adding more milk small amounts at a time until you've used all or nearly all of the powdered sugar.
It will be very very stiff, even cracking around the edges. You should be able to knead it on the counter without it sticking too much to the counter or your hands. If you get too much powdered sugar so that it doesn't hold together you can thin with a little more milk. When it is stiff enough, wrap it in the powdered sugar dusted parchment paper, put in a ziplock and cure in the fridge for a few days or weeks. Roll it out evenly to 1/4 inch between a silpat on bottom and parchment on top if necessary, using powdered sugar and a dough scraper to keep it from sticking if needed. Cut into the shapes you want, place in a parchment-lined container and refrigerate until you're ready to dip. If they stick impossibly to whatever you put them on unless you have powdered sugar under them (that means the dough isn't stiff enough), dip the bottoms in chocolate immediately to prevent a lot of frustration. After they are set, dip each one in tempered dark chocolate.
Recipe:
2 1/3 cup sugar (469g)
2/3 cup corn syrup (226g)
1/3 cup invert sugar (113g)
4 tablespoons milk, divided (64g) (in dry climate increase milk at the end by 10-20 grams)
2 egg whites (63g)
35 drops peppermint essential oil (1g)
1 tablespoon peppermint extract (10g)
approx 5-6 cups powdered sugar (about 700g)
Semi-sweet chocolate
Cook sugar, corn syrup, invert sugar and 32g milk in a saucepan over medium heat, stirring constantly until sugar is dissolved. Continue cooking, without stirring to 260ºF or hard ball stage. Beat egg whites in medium bowl on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on high speed. Beat until mixture begins to hold its shape and becomes slightly dull, then mix in the extract, oil and 33g milk. Add 500g powdered sugar, adding more milk if necessary, and beat using the batter attachment (this dough is very stiff). Sprinkle some of the powdered sugar onto parchment paper, then put the rest on a clean counter and scrape the dough out onto it and knead the rest of the powdered sugar in by hand, adding more milk small amounts at a time until you've used all or nearly all of the powdered sugar.
It will be very very stiff, even cracking around the edges. You should be able to knead it on the counter without it sticking too much to the counter or your hands. If you get too much powdered sugar so that it doesn't hold together you can thin with a little more milk. When it is stiff enough, wrap it in the powdered sugar dusted parchment paper, put in a ziplock and cure in the fridge for a few days or weeks. Roll it out evenly to 1/4 inch between a silpat on bottom and parchment on top if necessary, using powdered sugar and a dough scraper to keep it from sticking if needed. Cut into the shapes you want, place in a parchment-lined container and refrigerate until you're ready to dip. If they stick impossibly to whatever you put them on unless you have powdered sugar under them (that means the dough isn't stiff enough), dip the bottoms in chocolate immediately to prevent a lot of frustration. After they are set, dip each one in tempered dark chocolate.
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