4 cups powdered sugar
⅓ cup corn syrup
⅓ cup butter
5 drops peppermint extract
8 oz dark chocolate
1 tbsp vegetable shortening
Sift the powdered sugar.
In a medium-sized bowl add powdered sugar, corn syrup, butter, and peppermint extract. Blend with a mixer until smooth.
Portion the mint candy into bite-sized balls. Refrigerate the balls for about 20 minutes.
When ready to dip the patties, press them with the bottom of a glass.
In a double boiler, melt the chocolate and shortening. Stir to combine.
Drop the peppermint patties into the melted chocolate, flip over, and then place the dipped peppermint patties on either a silicone mat or waxed paper to dry.
Serve and enjoy.
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