Chocolate Covered Mint Patties Food

CHOCOLATE COVERED MINTS

Steps:

• In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
• Add evaporated milk and mix well.
• Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
• Dust fingers with the sugar for easier rolling.
• Roll into small balls and place on a waxed paper lined cookie sheet.
• Chill for 20 minutes.
• Flatten with a glass to 1/4 inch thickness.
• Chill for 30 minutes.
• In a double boiler or microwave-safe bowl, melt chocolate chips.
• Dip patties and place on a waxed paper to harden.

CHOCOLATE COVERED MINT PATTIES

Steps:

• Combine corn syrup, butter, extract, salt, and food coloring in a medium size bowl. Stir until well combined.
• Stir in 1 cup of powdered sugar at a time until mixture is too stiff to stir.
• Add more powdered sugar and knead mixture until it no longer sticks to your hands, adding more powdered sugar as necessary.
• Roll into 1-inch balls and place on trays or baking sheets lined with waxed paper.
• Flatten with a flat-bottomed cup or your hand.
• Cover with another sheet of waxed paper and refrigerate for 60-90 minutes or until firm.
• Melt chocolate candy coating according to package directions.
• Dip the candies into the melted chocolate with a fork, tap off the extra, and place back on the waxed paper.
• Repeat until all candies have been coated.
• Let candies set up until chocolate is firm before storing in an airtight container.
• Candies can be frozen in single layers separated by waxed paper if desired.