I realize how late this is, but I think I should save my breath on apologizing for the delays between postings because, well, I just get to it when I can and who needs more guilt in their life? So, with that said, I do think after reading this, you will wish you worked with me and here is why... I made peppermint patties for our co-worker's Christmas gifts. The recipe is from the November issue of Family Fun - a magazine I found in my doctor's office.
2 tblspn plus 1 teaspoon water
1 tblspn light corn syrup
1 tspn fresh lemon juice
1 tspn peppermint extract
1 1lb box confectioner's sugar (3 3/4 cup)
1 tblspn shortening
10-12 oz. semisweet or bittersweet chocolate chips
6 hard mint candies crushed in a ziplock bag with a rolling pin
1. In the bowl of an electric mixer, stir together the water, corn syrup, lemon juice, and extract. Then sift in half the sugar. Add the shortening and beat on medium, then slowly sift in the remaining sugar until the mix is well combined.
2. Knead the mixture into a ball (it will be very stiff, add 1/2 tspn water to make workable if necessary). Use the bottom of a glass pie plate to apply firm even pressure to flatten the ball between sheets of waxed paper into a circle about 9 inches in diameter and 1/4 inch thick. Lay the waxed paper- covered disk on a cookie sheet and freeze until it's firm - about 15 minutes.
3. Place the frozen disk on a cutting surface and remove and reserve the waxed paper. Cover a cookie sheet with parchment. With a small round cutter, cut out circles from the disk, then place them on the cookie sheet. Gather the scraps into a ball and use the pie plate and waxed paper to flatten it again and cut more circles until the entire disk is used up. Freeze the circles for 10 minutes.
4. Meanwhile, melt, the chocolate in the top of a double broiler over barely simmering water. Coat the patties one at a time; balance each on a form and dip it, then shake off any excess chocolate before returning the coated patty to the parchment. Sprinkle each patty with a bit of crushed mint candy. Add more chocolate to the double boiler as necessary until all the patties are coated.
5. Harden the finished patties in the fridge for at least an hour, and preferably overnight. Store them in an airtight container int he fridge, layered between sheets of waxed paper, for up to one month. Makes 5 dozen (approx, depends on the size circle you cut).
Tip - I used two cookie sheets and would rotate them in and out of the freezer during the chocolate dipping stage. If they would get too warm or room temp, they would tend to fall apart a bit in the chocolate. So, I tried to only dip them if they were still pretty cold from the freezer.