Peppermint Creams

• 2 cups sugar
• 14 cup light corn syrup
• 14 cup milk
• 14 teaspoon cream of tartar
• 1 pinch salt
• 14 teaspoon peppermint oil
• 1 lb semisweet chocolate, chopped into pieces
• 14 cup vegetable oil
• 1 tablespoon paraffin wax

1. In a heavy-bottomed saucepan, combine the first five ingredients and cook slowly and stirring constantly until sugar completely dissolves.
2. Bring to a boil.
3. Cover with lid and let it cook for 3 minutes- DO NOT STIR.
4. Remove the lid and cook without stirring until it reaches 234 degrees F on a candy thermometer.
5. Remove pan from heat and let cool for several minutes.
6. Beat mixture until creamy.
7. Add peppermint oil and beat until thoroughly mixed.
8. Drop by spoonfuls onto waxed paper, then let them set in refrigerator (best at 24 hours).
9. When the peppermint mixture is ready for dipping, in top of a double-broiler, melt the semi-sweet chocolate, vegetable oil and paraffin, stirring constantly until smooth and creamy.
10. Remove the pan from heat and let mixture cool to 90 degrees F on candy thermometer.
11. Start to dip the peppermint creams into the chocolate mixture, then replace on waxed paper.
12. Mixture should be approximately 90 degrees F during the entire dipping process.
13. If mixture thickens before you finish, return to pan to heat and bring back to 90 degrees F.
14. When chocolate has set, refrigerate peppermint creams in an airtight container.

sugar, light corn syrup, milk, cream of tartar, salt, peppermint oil, semisweet chocolate, vegetable oil, paraffin wax

Taken from www.food.com/recipe/peppermint-creams-106500 (may not work)