4 cups confectioner’s sugar
1/3 cup corn syrup
1/3 cup butter
4 or 5 drops peppermint extract
8 ounces dark chocolate
1 tablespoon vegetable shortening
Sift confectioners sugar.
In a medium-sized bowl add confectioner’s sugar, corn syrup, butter, and peppermint extract.
Blend with a mixer until smooth.
Portion the mint candy into bite-sized balls. Refrigerate for about 20 minutes.
When you ready do dip the patties press them with the bottom of a glass.
In a double boiler melt the chocolate and shortening.
If you do not want to use vegetable shortening you may substitute coconut oil or butter. Vegetable shortening gives the best results.
Drop the peppermint patties into the melted chocolate, flip over, and then place the dipped peppermint patties on either a silpat mat or waxed paper to dry.