Ingredients: |
Ingredients: 7 1/2 cups powdered sugar sifted
1/3 c evaporated milk
1/3 c light corn syrup
3 T extra virgin or refined coconut oil
1/4 t food grade peppermint extract - I double this
1 1/2 # bittersweet or semisweet baking chocolate, chopped
Crushed peppermint candies for sprinkling, optional
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Directions: |
Directions:In a large mixing bowl, bet together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes
Sprinkle a liberal amount of powdered sugar on a clean contertop or on a piece of parchment paper, Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the tope with powdered sugar too. Roll the peppermint patty dough to about 1/4 inch thick and cut into rounds with a cutter. I use a jigger 1 7/8" in diameter or about
Reroll the scraps until all the dough is used Repeat with second disk of dough. Place the rounds on a parchment lined baking sheet and freeze until firm about 30 minutes or overnght
Melt the chocolate (I use microwave oin 50% power and cook for 1minute incrrements stirring in between. Stir until fully melted
Using a for, dip the froaen 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 place the dipped patties on parchment lined baking sheets. I just worry about getting the tope and sides of patty covered with chocolate - your choice
Sprinkle the dipped patties with crushed mints if desired.
Let chocolate set, about an hour. Store patties in the regrigerator or freezer. |
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