2½ cups confectioners’ sugar
1½ tablespoons light corn syrup
1½ tablespoons water
½ teaspoon pure peppermint extract
1 tablespoon vegetable shortening
Kosher salt
10 ounces 70% cacao bittersweet chocolate, chopped
1 cup or more crushed peppermint candy
In bowl of an electric mixer fitted with paddle attachment, beat sugar, corn syrup, water, peppermint extract, shortening, and a pinch of salt on medium speed, just until combined. Knead on a work surface dusted with confectioners’ sugar until very smooth. Roll out between sheets of parchment paper on a large baking sheet, about ¼ inch thick. Place pan in freezer until mixture is firm, about 15 minutes. Meanwhile, place a sheet of parchment paper on a separate baking sheet and set aside. Re-move top sheet of paper and sprinkle with confectioners’ sugar. Replace top sheet of parchment paper and flip candy over. Repeat process. Using a 1- to 2-inch cookie cutter, cut as many rounds as possible, placing each one on covered baking sheet. Return pan to freezer for at least 10 minutes. Repeat process with any remaining scraps. In a double boiler, melt ¾ of chopped chocolate over barely simmering water. Remove pan from heat and stir in remaining chocolate until very smooth. Re-move patties a few at a time from freezer. Place one patty on a fork and dip into melted chocolate, allowing excess to drip off. Return chocolate-dipped patties to lined baking sheet. Repeat with remaining patties. Sprinkle or roll in chopped peppermint as desired. Let patties stand until chocolate is set, about 1 hour.
Yield: 4 dozen peppermint patties
