The holidays are a wonderful time to try your hand at some easy candy making to pass along to friends and family. These peppermint patties make a great addition to ice cream or placed in a candy bowl, ready to be scooped up by passersby. Make sure to use a very good quality chocolate such as Lindt, it will make a big difference in your finished product.
2 cups icing sugar
3 tbsp light corn syrup
2 tsp water
1/8 tsp peppermint extract (or more—I thought they could be more minty)
170 g semisweet chocolate, chopped
In a medium bowl, whisk together the corn syrup, water, and peppermint extract. Using a wooden spoon add the icing sugar. It won't seem like it will come together, but it will eventually. You may need to actually put the spoon down and use your hands, kneading the mixture like a dough. Line a baking sheet with parchment or waxed paper and dust with icing sugar before putting the filling onto it, patting it down to about 1/3 inch. Let the mixture dry overnight.
Melt the chocolate. At this point, you can cut the mint filling out into squares or use a very tiny cookie cutter to make circles. Dip the mint pieces into the chocolate using a fork and tapping it on the edge of the bowl to drain off excess chocolate. Set onto a waxed paper or parchment lined baking sheet. Let them dry at room temperature.
Store in an airtight container in the fridge for about a month, if they last that long. Try chopping them up into ice cream, or sprinkling chopped pieces over icing on cupcakes, or brownies. Or, you can add them to your Christmas treat tray and see how quickly they disappear!
Makes 2 cups
Adapted from The Perfect Scoop