Chocolate Peppermint Candy
ready in 52 min.
- 1 ⅔ cups sweetened condensed milk
- 1 Tbsp peppermint extract
- 4 ½ cups powdered sugar (sifted)
- 3 cups semi-sweet or dark Chocolate chip
- 3 Tbsps Shortening (Crisco® preferred)
Line a baking sheet with white parchment paper.
Combine condensed milk, peppermint extract and 2 cups of confectioners' sugar peppermint extract in a large mixing bowl. Using an electric mixer set on medium speed, beat until well blended. Add more confectioners' sugar, 1/2 cup at a time, until dough is stiff and no longer sticky.
Using your hands, form the dough into balls 1-inch in diameter, place on lined baking sheet; flatten dough with with your fingers to form patties. Place in the freezer for no longer than 30 minutes.
Meanwhile, temper the chocolate. Place chocolate in a microwavable bowl and melt in the microwave in 30 second increments, making sure to stir after each increment. Stir in the shortening to thin the chocolate, stirring until smooth.
Remove candies from freezer. Place a candy on the tines of a fork and dip in the melted chocolate until completely covered. Allow any excess chocolate to drip back into the bowl before placing each candy on parchment paper.
Allow each peppermint to completely dry and set up. Placing the candies in the refrigerator will speed up this process. Candies are ready when they are dry to the touch.
Using kitchen scissors, cut parchment into strips and cut circles around the peppermints, leaving a parchment border around each candy. Serve.