Ingredients
- 1 egg white
- 4 cups powdered sugar
- 1/3 cup light corn syrup
- 1/2 tsp. peppermint oil or extract
- Cornstarch for dusting
- One 12-ounce bag semisweet chocolate chips
Preparation
Step 1
In a medium bowl, beat the egg white until frothy but not stiff. 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 extract and knead the mixture with your hands until it has the smooth consistency of dough. Add more powdered sugar if necessary, until mixture is no longer sticky.
Using a surface and rolling pin heavily dusted with cornstarch, roll out the peppermint dough until it is about 1/4 inch thick.
Punch out circles of peppermint dough about 2 1/2 inches in diameter. Make approximately 20, place them on 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.
Drop each patty into the chocolate and coat completely. Using two dinner forks, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock off the excess chocolate, and place each patty on wax paper.
Chill the peppermint patties until firm, about 30 minutes.