Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter (room temperature)
  • 1/4 cup light corn syrup
  • 1 teaspoon peppermint extract
  • 2 cups confectioner's sugar
  • 12 ounces dark chocolate melting wafers

Instruction

  • In a bowl, add butter, corn syrup, and peppermint extract. Stir to combine. Add confectioner's sugar and mix until a dough forms. If dough is very sticky, add up to another 1/4 cup of confectioner's sugar. 
  • Dust hands with additional confectioner's sugar. Roll dough into small balls (about 2 teaspoons each in size). Flatten ball with your hands into a small disc (about 1/4" thickness) and place onto a baking sheet lined with wax paper or parchment. Refrigerate discs for 30 minutes, or until firm. 
  • In a microwave safe bowl, microwave melting wafers in 30 second increments, stirring every 30 seconds, until melted and smooth. 
  • Gently place each peppermint disc, one at a time, in the melted chocolate. Flip over with a fork, then gently remove from chocolate, tapping on the edge of the bowl to remove excess chocolate. Slide candy off fork and back onto lined baking sheet.
  • Allow to cool and harden at room temperature for 30 minutes, or 10 minutes in the refrigerator. Store in a sealed container at room temperature.