Ingredients

• 3 tablespoons butter
• 3 tablespoons light corn syrup
• 1/4 teaspoon salt
• 2 cups sifted confectioners sugar
• Peppermint Extract (to taste)
• 1 1/2 pounds dipping chocolate (I use Ghirardelli Chocolate – DARK Melting Wafers for candy making and dipping – 1 lb 14 oz – Sam’s Club carries these.)

Instructions:

• Combine the butter, corn syrup, salt and peppermint extract and blend until smooth.
• Add the confectioners’ sugar and mix well.
• Knead until smooth and shiny, then wrap in wax paper and chill overnight in the refrigerator.
• Using about 1 1/2 teaspoons of the mixture roll in your hands to shape into a ball, then flatten into a patty.
• Place on a parchment or wax paper-covered tray.
• Refrigerate 1-2 hours before dipping into the chocolate coating.
• Place in storage container and store in a cool, dry place.