This recipe for Double Dip Mints was inspired by one of my favorite candy stores. Homemade milk chocolate dipped peppermint patties are even better than the original candy you are used to!
In all of my summers of going down the shore, there are definitely mixed memories of people and events that seem to be somewhat of a blur at this point. Aside from a few special moments, without a doubt, one of my favorite things about the annual trips is visiting Jagielky’s, an unbelievable chocolate store with a vast selection of homemade sweets. I’m not even really a candy person in general, I can usually take it or leave it, but their chocolates are to-die-for. The homemade caramel in the cashew turtles is just perfect and their almond butter crunch bars (milk chocolate and almond covered toffee) are one of my favorite treats in the world. My mom and sister love their homemade marshmallow-filled chocolates and I never leave without a chocolate covered Oreo for Matt. But there is one candy that always seemed to me so simple yet so genius and I had to recreate it, the Double Dip Mint.
The Double Dip Mint is really very straight forward. It is basically like someone took a peppermint patty and then dipped it in milk chocolate. So instead of one type of chocolate coating, you get two. So for those of you who haven’t picked sides on milk versus dark, these are perfect for you. My homemade version might not be quite as delicious as the specialty treat I’ve been buying for years, but it’s pretty darn close. Plus, this time of year I’m not heading to the shore so making them myself is necessary.
I worked off of Christina’s peppermint patty recipe and increased the volume so that you could sneak a few for yourself and then gift a dozen to a friend for the holidays. Feel free to double or triple the recipe as needed!
- 240g (~1½ cups) powdered sugar, plus additional for rolling
- 15 milliliters (1 tablespoon) water
- 15 milliliters (1 tablespoon) light corn syrup
- 2 milliliters (¼- ½ teaspoon) peppermint extract
- 170g good quality dark chocolate (I like using something 65% cocoa or higher)
- 227g good quality milk chocolate
- 42g (3 tablespoons) unsalted butter or shortening, separated
- Combine the sugar, water, corn syrup and peppermint extract in the large bowl of an electric mixer with a paddle attachment on low speed for several minutes, until it forms large clumps
- Remove bowl from mixer and use your hands to knead the dough together
- Place a sheet of parchment paper (about the size of a baking sheet) on counter and dust with powdered sugar; place dough on top and sprinkle additional powdered sugar on top; top with another piece of parchment paper and use a rolling pin to flatten the dough out to be about ¼ inch thick; freeze dough (still between parchment paper) for at thirty minutes
- Remove dough from freezer and use a round cookie cutter or small glass (I used a shot glass!) to cut circles ~1 ½ inches in diameter; roll out remaining dough scraps and cut out additional circles until almost no dough remains
- Chill cut dough on a baking sheet lined with parchment paper in freezer for one hour or up to one day
- When ready, take out a clean piece of parchment
- Melt dark chocolate and half of butter or shortening in microwave of a double boiler; once completely melted, remove peppermints from freezer and dunk each one and then place on clean parchment paper
- Chill peppermint patties in freezer for one hour and repeat dipping process with milk chocolate and remaining butter or shortening; freeze again until completely cooled
- Store in an airtight container or ziplock bag in freezer up to one month