Candy making is quite an art form. It takes practice to melt the chocolate and dip the treats into the melted chocolate. I could use some practice. I find dipping to be challenging. I probably don't have the right tools. The final product never comes out smooth. Mine always have some of the insides showing and it is difficult to get it off of the fork. Well, these came out really tasty regardless of my challenges. I found them to be creamy and perfectly minty.
I had the patties in the refrigerator which is why they are sweating a bit. :)
I used my finger dipped in powdered sugar to scrape the filling off of the spoon and to flatten it as well. The filling is pretty sticky I would never have been able to 'roll' it into 1-inch balls.
1 package (1 pound) confectioners sugar)
3 Tablespoons butter, softened
2-3 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
2 cups (12 ounces) dark chocolate chips
2 Tablespoons shortening
In a mixing bowl combine first four ingredients. Add milk and mix well. *(see tip) Roll into 1-inch balls and place on a waxed paper-lined baking sheet. Flatten with a confectioner sugar dipped finger or glass. Cover and freezer or about 30 minutes.
In a double boiler, melt the chocolate chips and shortening. Dip patties; place on waxed pater to harden.
recipe from Taste of Home magazine 2003