Decided to just half dip the peppermints in the chocolate and they turned out better
- 2 1/2 cups powdered sugar
- 2 tablespoons light corn syrup
- 1 1/2 tablespoons water
- 1 teaspoon Peppermint extract
- 1 tablespoon vegetable shortening
- 12 ounces chocolate
- Using a mixer, blend 1 cup powdered sugar with corn syrup, water, peppermint extract and shortening. once completely blended, add in remaining powdered sugar, 1/2 cup at a time. (If dough is too stiff to use mixer, you can knead remaining sugar in by hand.)
- Divide dough into 1 inch balls (or 1/2 inch balls for small mints) using your hands, pat dough into 1/4 to 1/2 inch thick discs. place on a wax paper lined tray and place in freezer for 4 hours.
- When ready to coat in chocolate, follow package directions for melting chocolate.
- Line a second tray with wax paper. Remove mint discs from freezer. Dip bottom side on disc in melted chocolate then place on a fork and using a spoon, pour chocolate over top of mint to cover. Tap off excess chocolate then place on new wax paper covered tray for chocolate to set. Repeat with remaining mint discs.
- Store in a airtight container for up to 2 weeks.
I found these very sweet but they did all get eaten christmas day
recipe source ChocolateChocolateandmore.com
