| 66 | 67 | 68 | 69 | 70 |
| 1 | 17 | 34 | 51 | 68 |
|
1
4
/3 cup light corn syrup
Egg white
cups powdered sugar
1
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1
16-oz. bag semi-sweet chocolate chips
1
2
3
. 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.
4
. 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.
5
6
. 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.
7
. 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
8
30 minutes. Makes 20 peppermint patties.
Page
Quick Jump
|