Peppermint patties
An uncooked fondant of confectioners' sugar and coconut oil, chilled hard and dipped in dark chocolate. Firm centers are the whole game — a soft patty smears in the bowl and comes out a lumpy puddle.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
4 tbsp infused coconut oil
Set your infusion strength above and this splits into infused and plain coconut oil to hit whatever dose you want.
- 3 cupsconfectioners' sugar
- 3 tbsplight corn syrup
- 1 tbspwater
- 1½ tsppeppermint extract
- ¼ tspfine salt
- 10 ozdark chocolate — dairy-free, chopped and divided
Method
- 01
Beat the softened infused coconut oil with the corn syrup, water, peppermint extract and salt until it is smooth and uniform. Melted oil will not carry structure the same way and the fondant turns greasy, so leave it at the texture of soft butter.
- 02
Work in the confectioners' sugar a cup at a time until it forms a stiff dough that holds a fingerprint and does not stick to your hands. Add more sugar by the tablespoon if it does.
- 03
Knead on a sugar-dusted board for half a minute, until the dough looks and feels the same throughout. Streaks in a fondant are streaks in the dose — keep kneading until there are none.
- 04
Roll the dough ¼ inch thick between two sheets of parchment and cut 30 rounds with a 1¼-inch cutter, gathering and re-rolling the scraps. A cutter beats pinching pieces off by hand: the same diameter and the same thickness gives you the same serving thirty times running.
- 05
Freeze the rounds on a lined tray until hard.
30 min
- 06
Melt three-quarters of the chocolate over barely simmering water, lift the bowl off, and stir in the remaining quarter until smooth. Dry the outside of the bowl — water is what seizes chocolate, and so is condensation.
- 07
Let the patties stand a minute out of the freezer before dipping so they stop sweating. Drop each one into the chocolate, lift it out on a fork, tap off the excess against the rim and set it on parchment.
- 08
Chill until the shells are firm.
30 min
- 09
Store them in a labeled tin in a cool place. A peppermint patty is about the most ordinary-looking candy there is, so keep these away from children and tell anyone you offer one what they are taking.
Built on
Standard uncooked fondant: 3 cups confectioners' sugar to 4 tbsp fat and about 4 tbsp liquid, flavored and dipped in 10 oz chocolate.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / patty
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
24 cookies
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups