Peppermint Patties

This is my 100th recipe! Wow. It's been a long, perilous journey of trials and errors, mistakes and accidents, triumphs and surprises. OK- enough of the reverie...

What's this you ask? Why it's a a dark chocolate enrobed peppermint confection. More commonly known as the York Peppermint Pattie. It seriously tastes EXACTLY like the real deal. And I would know. In my apartment lives the connoisseur of peppermint/chocolate candies, none other than my roommate herself.

2 1/2 c confectioner sugar
2 TBSP light corn syrup
2 TBSP water
1 1/2 tsp peppermint extract
pinch of salt
1 1/2 TBSP shortening
1/4 cup confectioners sugar for kneading/dusting
1 12-oz bag of semi sweet chocolate chips

Beat sugar, corn syrup, water, extract, shortening, and salt until combined. Knead by hand on counter, incorporating more confectioners sugar as you go. Roll out between two pieces of saran wrap (or parchment paper if you're not a poor college student). When flattened to 1/4 inch, place in freezer for 2 hours, or until firm. You MUST freeze them or they'll be impossible to work with.

Remove from freezer and cut into circles. I used a cup, but if you have a cookie cutter, go ahead. Not too large or the pieces will flop all over the place, but not too small or you'll get frustrated. 1-1/2 inches is great. Place on baking sheet and freeze for another hour. While filling is freezing, melt your chocolate.

When rounds are frozen (they won't get solid), start dipping. Use a fork to dip the rounds in the melted chocolate and place on the parchment to dry. If chocolate gets difficult to work with, microwave it. If patties become too soft for dipping, back to the freezer they go!