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York-A-Like Peppermint Patties

What you need: 

1/3 cup corn syrup
1/4 cup vegan margarine spread, softened (I use Earth Balance whipped)
1-1/2 teaspoons peppermint oil or extract, or to taste (I use more)
4-3/4 cups powdered sugar
1 (12-ounce) bag chocolate or carob chips

What you do: 

1. In a bowl, combine syrup, margarine, and peppermint; whip with an electric mixer. Add sugar by the cup while mixing. You should end up with a crumbly, sort of dry bowl of stuff.
2. Pick up a small handful of stuff and start to press it into shape. The size you want is up to you. They are so rich that smaller is better. This process is a lengthy one. It's easiest to use a cookie sheet covered with wax paper/plastic wrap to place them on.
3. Melt the chips until creamy and stir-able. Take it off the heat so it doesn't burn.
4. Coat the patties with the chocolate. This is the messy part and I haven't found an alternative way without special equipment. None the less a fun awesome recipe to do alone or with family.

Preparation Time: 
1 to 2 hours
Cooking Time: 
Recipe Category: 


These are amazing.  I made a ton with different flavors.  I used coconut extract, almond extract, rum extract, banana extract and just plain vanilla.  They were all delicious.  These would be a great homemade valentine project from one "honey" to another.  They beat Godiva! and they're vegan. :)>>>


These really do taste like York's!  I made mine using brown rice syrup, but otherwise followed the instructions exactly.  I halved the recipe and it still made enough to feed an army!  I'm going to try this recipe using coconut extract next.


these are DELICIOUS. I am a huge mint fan and am completely stoked that I can make these at home!

To make uniform sized patties, I rolled out the dough with a rolling pin and then pressed out circles with a shot glass. This made about three and a half dozen.

Also, I tried just dipping the patties into the warm chocolate, but the heat made them stretch and get very gooey. So I dropped a bit of chocolate on each pattie, then went back and smoothed it over the top and sides with a butter spreader. I put them in the freezer for about an hour and they are great.

Thank you thank you thank you thank you for this recipe! I am excited about trying the other types of syrups (i used corn) and flavors!!!


I'm stoked to make these. Anyone ever try mailing them? or should they be kept refrigerated? It would only be a 2-3 day mailing. good or bad idea?



These were DELICIOUS!!


Yum, yum, yum.  I impressed quite a few non-vegans with these--they couldn't even believe they're homemade, much less that they're vegan!  I was grateful for rainbowfairywings' suggestion about kneading the dough, since my mixer wasn't able to handle it after about 2 1/2 cups of powdered sugar (I never did get more than 4 c in, but they turned out good anyway).  I was also inspired by Loul's comment about the spoon with the hole in it--I don't have one of those, but I thought a fork might work similarly well, and it did.  I just dipped them using a fork and used a couple fingers of my other hand to smooth out the coating, so it wasn't too messy.  I can't wait to share this with more people!


i made these for christmas - mm mm! my grandma didn't believe that i made them myself.

this is seriously a delicious, rich treat. i freaked out a little bit when the mix was so crumbly but (this might be obvious to others) once you knead it into a ball for a little bit it forms into the perfect filling. i did add a little more margarine and corn syrup, but i don't think that's necessary - i was just nervous. also, i used 3 TBSP of peppermint extract as well. amazing.

i can't wait to make these for my vegan friends. this is a recipe to be shared! :)


These were soooo amazing, will definatly make them again! ,

about the chocolate-
i found its easy to roll tiny balls of the filling in the chocolate with a fork, i also had fun rolling them with my figers, although it was very messy :D

Very fun an flexible!



I used agave syrup and it worked perfectly. Corn syrup can do nasty things to a body.
I would use less powdered sugar next time though.
These were delish!


I just made this recipe last night. From what I can recall, they're really good, but I was pretty tired when I finally got around to trying one  :P  Here are my observations:

I tried to follow the recipe to a T, and I followed the recommendation of using more peppermint extract. I didn't want them to be TOO minty, so I used 2.5 tsp. Next time, I'll definitely use 3, if not more. The mint was kind of difficult to distinguish, so my opinion is the more peppermint, the better!

After mixing in about 4 cups of powdered sugar, the mixture was actually too stiff. I had to add a little more corn syrup and margarine to it, and then I kneaded it by hand since it was in tiny, sugarcoated pieces in the mixing bowl. The consistency was perfect, so I don't know if 4 3/4 cups of sugar is necessary. I guess it depends, because I was using powdered evaporated cane juice, so maybe that had something to do with it.

The homemade double-broiler suggestion worked like a charm! I didn't have 2 pots that were similar enough in size to put one directly on top of the other, so I put a cooling rack on top of the pot that had the water in it and placed the smalled pot with the chocolate chips on top of that.

Dipping them by hand is a pain. I had an elaborate idea of how I was going to coat them, but that didn't work, so I ended up coating them by hand. I've never had that much chocolate on my hands in my life!  ;D  I think I might get a mold or dipping tools for next time.

I made the mistake of falling asleep before I put them in the fridge. Oops! They're still fine, but it caused the chocolate to get a little flaky and discolored.

TIP: Instead of rolling them into little balls, I flattened the mixture between 2 pieces of parchment paper and then cut the mixture into small squares with a sharp knife. It seemed faster to me than molding them all by hand, and I think they look pretty cool  :)

Thanks for the recipe!



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