Peppermint Patties

Peppermint Patties

7 1/2 cups powdered/icing sugar, sifted

1/3 cup evaporated milk

1/3 cup light corn syrup

3 tbsp coconut oil

1 tsp peppermint extract

24 oz dark chocolate wafers

Using an electric mixer on low speed, combine sugar, milk, corn syrup, coconut oil and extract until a soft dough forms. Divide in two and form into disks. Wrap in plastic wrap and refridgerate for at least 30 minutes. 

Line a baking sheet with parchment paper, set aside. Sprinkle a clean work surface with powdered sugar, place one of the disks on the surface, top with powdered sugar and roll out to a 1/4 inch thickness. Using a 1 7/8" round cookie cutter, cut out circles and place on prepared baking sheet. Gather scraps and re-roll until no more dough remains. Repeat with second disk of dough. Place the baking sheet in the freezer until the rounds are firm, at least 30 minutes. 

Melt chocolate wafers over a double boiler until smooth. Working with 1 round at a time, dip into the chocolate using a fork and allow any excess chocolate to drip off before returning the patty to the parchment lined baking sheet. Repeat with all rounds and allow to set at room temperature. 

Makes approximately 50 patties.