1 Cup Confectioners Sugar
5 oz Dark Chocolate, melted
3/4 Tablespoon Water
3/4 Tablespoon Corn Syrup [or honey]
1/4 Teaspoon Peppermint Extract
1/2 Tablespoon Butter/Shortning
Pinch of Salt
Mix everything in a bowl except for the chocolate. The white peppermint paste should come together in a large gooey dough. Roll out in wax paper into a log and wrap. Let cool in fridge for at least an hour. I actually put mine in the freezer overnight. It was still soft the next day.
Remove log from wax paper and slice into pieces. They will be very sticky, so prepare everything on wax paper or foil. I still had to use a pastry knife to get the individual pieces off. So beware, it’s a very messy task.
Melt the chocolate in a double boiler. [simmer water in a pot and place a metal bowl on top of it to melt the chocolate in].
Let the chocolate cool down and then coat each piece of peppermint in chocolate with a fork, and place on a flat surface. You will need to put this container/plate in the fridge to set the chocolates so don’t use a baking sheet if it doesn’t fit in your fridge.
Let the coated peppermints set in the fridge until hard. Mine easily pealed off the wax paper, and were about the size of a hershey kiss.