York Peppermint Patties 1/4" around = 1 serving

1 - Egg White
4 cups - Powder Sugar
1/3 cup - Light Corn yrup
1/2tsp - Peppermint Oil or Extract
Cornstartch for dusting
2 package (16oz.) - Semi-sweet Chocolate Chips

You can cut the patties to what ever size you would like them to be. We used a cap off from a old flavoring bottle to make ours so that they were more like a junior mint size.

In a medium bowl beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this. Slowly add the powdered sugar while blending with an elecctric mixer set on medium speed. Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
Using a flat surgace and frolling pin lightly duested with cornstarch, roll out the peppermint dough 1/4" thick. Punch out circles or peppermint dough with a cutter or a clean object (to the size that you want). Place the cut out patties on a plate or cookie sheet and let them firm u pin the refrigerator for about 45 mintues.
Melt the chocolate chips in a microwave set on high for about 2 minutes. Stir halfway through the heating time. Melt the chips thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler pant over low heat.
Drop each patty into the cocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to know fo the excess chocolate and place each patty on waxed paper.
Chill the peppermint patties until firm, about 30 minutes.


Serving Size: Makes 151 1/4" thick patties

Number of Servings: 151

Recipe submitted by SparkPeople user LYDIAAS.