3½ tbsp. (57 ml) all-purpose flour
6 tbsp. (100 ml) milk
3 cups (750 ml) icing (confectioner’s) sugar
¾ tsp. (4 ml) peppermint flavoring
1⅓ cups (325 ml) milk (or dark) chocolate melting wafers (about 9 oz., 255 g)
Directions:
Mix flour and milk in small saucepan until smooth. Heat and stir on medium until smooth. Heat and stir on medium until boiling and very thick. Remove from heat.
Add icing sugar and peppermint flavoring Mix well. Let stand for 5 minutes. Turn out onto surface dusted with icing sugar. Knead until smooth adding more icing sugar as necessary until no longer sticky. Divide into 2 equal portions. Shape each portion into log, 1 inch (2.5 cm) in diameter. Cover with plastic wrap. Let stand at room temperature overnight. Cut into ¼ inch (6 mm) slices, re-shaping as necessary. Place on ungreased baking sheets. Let stand uncovered for about 1 hour, turning at halftime, until dry.
Heat chocolate in small glass bowl over simmering water in small saucepan, stirring occasionally, until just melted. Dip patties into chocolate allowing excess to drip back into bowl. For best results when dipping candies into chocolate, be sure the candy is at room temperature. Place candy on a fork or other similar utensil and lower candy into chocolate to cover completely. Lift, allowing excess chocolate to drip back into bowl.
Place on foil or waxed paper-lined baking sheets. Make small swirl on top while chocolate is still soft if desired. Let stand at room temperature until firm. Makes about 5 dozen mint patties.
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