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Strawberry pepermint patties recipe

Strawberry Peppermint Patties

Are you ready for the most delicious take on peppermint patties ever?   Well, look no further.


We partnered up with our wonderful friend @oliveandartisan to make something delicious with our Strawberry Powder and oh boy did she deliver! She used the @epicurious  recipe for peppermint patties but added a few tablespoons of strawberry powder and some extra powdered sugar until she got the more firm texture she wanted.

"They’re wildly delicious! Have you tried strawberry and peppermint together? It’s a game changer."




2 1/2 cups powdered sugar + more to desired firmness
1 1/2 tbsp light corn syrup
1 1/2 tbsp water
1/2 tsp peppermint extract
1 tbsp vegetable shortening (preferably trans-fat-free)
10 oz bittersweet chocolate, coarsely chopped


1-inch round cookie cutter
Digital instant-read thermometer


Make Filling

  • Beat 2 1/4 cups powdered sugar with corn syrup, water, peppermint extract, shortening, strawberry powder, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Add more powdered sugar as needed if you want a firmer texture. 
  • Knead on a work surface dusted with remaining 1/4 cup powdered sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick).
  • Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle with powdered sugar.
  • Replace top sheet, then flip over and repeat sprinkling on other side.
  • Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Gather scraps, re-roll, freeze, and repeat.
  • Freeze all cut rounds until firm, at least 10 minutes.

Prepare Chocolate

  • Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from the pan and add remaining chocolate, stirring until smooth.
  • Cool until thermometer registers 80°F when inserted at least 1/2 inch into chocolate 
  • Return water to a boil and remove from heat. Set the bowl with cooled chocolate over the pan and reheat, stirring, until thermometer registers 88 to 91°F.
  • Remove bowl from pan.
  • Balance 1 peppermint round on a fork and submerge in the melted chocolate, letting any excess drip off and scraping back of fork against rim of bowl if necessary, then return to the sheet (to add a swirl to the top tap with the flat side of a butter knife and lift up).
  • Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.
  • Makes about 4 dozen candies


strawberry chocolate patties made with nature restore freeze dried strawberry powder


 View original recipe here, or get more inspiration from Olive and Artisan here