- 2 ½ cups confectioners sugar
- 1 ½ tablespoon light corn syrup
- 1 ½ tablespoon water
- ½ teaspoon peppermint extract or ¼ teaspoon peppermint oil
- 1 tablespoon vegetable shortening
- 10 ounces bittersweet or semisweet baking chocolate, chopped
- Crushed candy cane (optional)
- In a large mixing bowl, beat together the sugar, water, corn syrup, shortening and peppermint oil on low speed until combined. Shape the dough into a round circle, cover in plastic wrap and freeze for 30 minutes.
- Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap the dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter.
- Reroll the scraps until all of the dough is used. Place the rounds on a parchment-lined baking sheet and freeze until firm, at least 30 minutes or overnight.
- Melt the chocolate in the microwave on 50% power and cook for 1-minute increments, stirring in between (I melt until it is mostly melted but there are still a few small lumps of chocolate – I stir these in until fully melted.)
- Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed.
- Sprinkle the dipped patties with crushed candy cane, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.
- **If you want the mint flavor stronger, add more extract or oil a tiny, tiny bit at a time.
When melting the chocolate, use a dish that is taller than it is wide because then you have a “deeper pool” of chocolate to drop the mint patty into. I like to melt my chocolate in my 2-cup pyrex class measuring cup.
- Category: Candy