Recipe by Aroostook
Gloria is a wonder candy maker. She doesn't have a computer and gave me this special recipe to post on 'Zaar for her.
Top Review by Marie E.
A Lot of work! I had the same problem with the dough. I could never get it to 4 cups of ps. I was using a handheld stick mixer I added the syrup and extract in the middle of adding the sugar to give it some moisture. I still got about 20 of them. It also made a big mess with the powdered sugar and corn starch. I used the top of a jar to cut out the rounds . They are in the freezer hardening now. I do like the way they taste even before the chocolate. Too much work though.
- 1 egg white
- 4 cups powdered sugar
- 1⁄3 cup light corn syrup
- 1⁄2 teaspoon peppermint extract or 1⁄2 teaspoon peppermint extract
- cornstarch, for dusting
- 1 (16 ounce) bag semi-sweet chocolate chips
Directions See How It's Made
- In a medium bow, beat the egg white until it is stiff and forms peaks.
- (Don't use a plastic bowl for this.) Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
- Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
- Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
- Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches.
- Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
- Melt the chocolate chips in a microwave set on high for 2 minutes.
- Stir halfway through the heating time.
- Melt thoroughly, but do not overheat.
- Melting the chocolate chips can also be done using a double-boiler over low heat.
- Drop each patty into the chocolate and coat completely.
- Using 2 forks, one in each hand, lift the coated patty from the chocolate.
- Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
- Chill the peppermint patties until firm, about 30 minutes.