Rainbow Peppermint Patties -with yoyomax12

These taste just like the commercially made peppermint patties but each of them contains a tiny rainbow.

My rainbow food playlist:
   • Rainbow Food!  

Original recipe found here (it has been made smaller)
http://www.tablespoon.com/recipes/rai...

This recipe makes about 2 dozen patties (about 1 3/4 " diameter)

2 1/2 cups powdered sugar (approx. 337g)
1 1/2 tablespoon light corn syrup (22.5 ml)
1 1/2 tablespoon water (22.5 ml)
1 1/2 tablespoon vegetable shortening (16.5g)
1/2 tsp peppermint extract (5ml)
food colour
Chocolate for dipping, about 8 oz (about 225g)

In a large bowl place the sugar, water, corn syrup,shortening and mint extract. Blend well with an electric mixer or by hand until a soft dough forms.
Divide dough into six portions and dye each portion a different colour.
Roll out a portion of dough on a piece of parchment until it is about 1/8 " thick.
Cover with a piece of parchment and repeat with the next colour making sure that they are roughly the same size and shape.
Continue this way: Parchment, new colour rolled out, parchment etc. You will end up with a stack of colours separated by parchment.
Refrigerate at least an hour or until dough is firm.
Once they are firm you can begin stacking (on a piece of parchment) one colour on top of the other pressing to make them stick together. Cover with a piece of parchment and roll out the combined layers until they it is about 1/4 " thick all over.
You can roll up the dough jelly-roll style or you can cut out circles using a cookie cutter, Place the roll or the circles on a cookie sheet and freeze for 2-3 hours.

For the cut out circles, dip them into melted chocolate to coat and then place on a parchment/waxed paper covered cookie sheet. Refrigerate until chocolate has set.
If using the rolling method, slice 1/4 " thick slices from the frozen roll and dip each piece into melted chocolate.

Please keep in mind that I have not tried any of these with the substitutes, I have no idea how well they work!
Substitute for corn syrup:
Honey, liquid glucose
OR
Make your own:
Ingredients and method for corn syrup substitute

2 cups sugar
3/4 cup water
1/4 tsp. cream of tarter
dash of salt
Directions:
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep 2 months. Yield: almost 2 cups. For dark corn syrup add 1/4 cup molasses to the above recipe.

Shortening substitute:
equal amounts butter OR margarine
Shortening often sold under the name Crisco,Copha or Cookeen

INFO ABOUT ME :)

My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.

What you will find on my channel:

Cupcake decorating tutorials for all occasions
Fun rainbow food
Harry Potter crafts (and other fun crafts)
Main meal ideas
Appetizers
Cakepops for all occasions
Halloween treats and cupcakes
Decadent desserts
Cookies, cookies and more cookies
Quilling (the art of paper filigree)
Fun paper crafts

MY LINKS:

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My favourite channel here on YouTube is CookingAndCrafting. The lovely lady from Hawaii on this channel is Beth. We have been friends for years, please check her out!
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