Peppermint Patties

• 2 cups (225 g) confectioners sugar
• 3 tablespoons (45 ml) light corn syrup
• 2 teaspoons water
• Scant 1/8 teaspoon peppermint extract or oil
• 6 ounces (170 g) bittersweet or semisweet chocolate, chopped

1. Line a baking sheet with plastic wrap or parchment paper and dust it with about 1 tablespoon of the confectioners sugar.
2. In a bowl, mix the corn syrup, water, and mint extract or oil.
3. Gradually stir in the remaining confectioners sugar.
4. As the mixture thickens, knead it with your hands until it forms a smooth ball (it will seem dry at first, but it will come together).
5. Pat the dough out onto the sugar-dusted baking sheet about 1/3 inch (1 cm) thick and let it dry, uncovered, for at least 8 hours or overnight.
6. Melt the chocolate in a clean, absolutely dry bowl set over simmering water, stirring until smooth.
7. Remove from the heat.
8. Line a dinner plate with plastic wrap.
9. Cut the mint disk into 6 triangular wedges, as if cutting a pie, and brush off any excess powered sugar.
10. Using 2 forks, dip each wedge in the chocolate, turning it over to coat both sides, then transfer each piece to the plastic-lined dinner plate.
11. (Since theyre going to be chopped up, dont worry if theyre not museum quality.)
12. Chill in the refrigerator or freezer until the chocolate has firmed up, then chop into bite-sized pieces.
13. Fold the Peppermint Patty pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.
14. Peppermint Patties can be stored in the freezer or refrigerator, well wrapped, for up to 1 month.

confectioners sugar, light corn syrup, water, peppermint, bittersweet

Taken from www.epicurious.com/recipes/food/views/peppermint-patties-379997 (may not work)