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Cool Your Jets With These Homemade Peppermint Patty Candies

1 (14−ounce) can Eagle Brand sweetened condensed milk
1 tablespoon McCormick peppermint extract
green or red food coloring, optional
6 cups Domino confectioners’ sugar
Additional confectioners’ sugar
1 − 16 oz. Toll House bag semi−sweet chocolate chips

In large mixer bowl, combine Eagle Brand, extract and food coloring if desired.
Add 6 cups sugar; beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar.
Knead lightly to form smooth ball.
Shape into 1−inch balls.
Place 2 inches apart on wax paper−lined baking sheets.
Flatten each ball into a 1 ½−inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.
Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not over heat.
Melting the chocolate chips can also be done using a double−boiler over low heat.
With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating).
Invert onto wax paper−lined baking sheets; let stand until firm.
Store covered at room temperature or in the refrigerator.