I thought i’d revisit my most popular post of 2012 and add pink food color and heart shaped cut outs, for Valentines Day!
2 1/2 cups Confectioners Sugar
2 Tbsp Light Corn Syrup
2 Tbsp Water
3/4 tsp Peppermint Extract
Pinch of Salt
1 1/2 Tbsp Shortening
around 1/4 cup Confectioners Sugar for kneading/Dusting
1 – 12 ounce bag Semi Sweet Chocolate Chips
Using a stand mixer with a paddle attachment, beat the sugar, corn syrup, water, peppermint extract, shortening, a pinch of salt until combined.
Remove and knead by hand on counter, incorporating more confectioner’s sugar as you go.
Roll out between two pieces of parchment paper dusted with more sugar. When flattened to about 1/4 inch, place in freezer for at least 2 hours.
Remove from freezer and cut into circles. You can use a small round cookie cutter, you want to cut about 1 inch across. You don’t want then too small or too large. 1 to 1 1/2 inches is perfect.
Once all of the filling has been cut, place on baking sheet and return to freezer for another hour. Scraps can be re-rolled and cut until all filling is used.
While filling is freezing, prepare your melted chocolate. Place chips in a bowl and microwave at 30 second intervals until the chocolate is smooth and shiny. If you are using chocolate in a bar form, you will want to temper the chocolate. I attached the link for
How to temper chocolate http://wp.me/p2Gx3m-bz
When rounds are frozen , note; they won’t get solid remove when you are ready to dip. Use a fork to dip the rounds in the melted chocolate, and place on parchment to dry. If chocolate gets difficult to work with, return it to the microwave and reheat for 10 seconds.
When all are finished, place the cookie sheet in the fridge and leave for a few hours, until chocolate hardens.
Store leftovers in the fridge, sealed in a container and separated by wax paper.