York Peppermint Patties
Source of Recipe
unknown
List of Ingredients
1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 bag semi-sweet chocolate chips -- 16oz
Recipe
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. 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.
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.
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 30 minutes.
Makes 20 peppermint patties.
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