Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups Powdered Sugar
  • 2 Tbsp Light Corn Syrup
  • 2 Tbsp Water
  • 1 Tbsp Vegetable Shortening
  • 1/2 tsp Peppermint Extrac
  • 10 - 20 drops Red Food Coloring
  • 1 cup Dark Melting Chips
  • 1/4 cup White Chocolate Chips

Instruction

  • Combine 2 cups powdered sugar, corn syrup, water, peppermint and shortening.
  • Mix at low speed (use the paddle attachment on your mixer) just until the mixture comes together.
  • Transfer 1/3 of mixture to a separate bowl and add red food coloring and mix until the color is uniform.
  • Dust work surface with powdered sugar and knead white mixture until smooth.
  • Roll out white mixture between sheets of parchment or wax paper until 1/8-1/4″ thick.
  • Knead red mixture on work surface until smooth.
  • Roll out red between sheets of parchment or wax paper until 1/8″ thick.
  • Place both rolled peppermints in freezer for 15 minutes.
  • Using a 1″ cookie cutter, cut out as many white circles as possible and place them on a parchment lined sheet.
  • Using then same cookie cutter, cut out half as many red circles as you have white circles and place 1 white circle on on top of each white circle. Top with another white circle.
  • Place in freezer for at least 40 minutes.
  • Melt chips by microwaving for 45 seconds, stirring and repeating until melted and smooth.
  • Place each patty on fork and dip in chocolate. Gently tap against side of bowl to let excess drip off.
  • Place patty back on sheet.
  • Refrigerate 10 minutes to let chocolate set up.
  • Place white chocolate in the corner of a zippered sandwich bag and microwave for 45 seconds.
  • Knead chocolate to make sure it is melted. If not, microwave another 15 seconds.
  • Clip very tip of corner, and pipe a snowflake design on mints