1 TBS light corn syrup
4 1/2 - 5 cups confectioner's sugar
2-4 drops peppermint oil*
2 1/2 pounds dark chocolate candy coating (I used the brown almond bark)
In a mixing bowl combine milk and corn syrup. Gradually beat in confectioner's sugar and peppermint oil. Mixture will be very stiff**. Shape into balls and flatten. Put in freezer to harden. Melt coating. Dip peppermint disks in coating, then place on waxed paper. Refrigerate in air-tight container.
*Put as much or as little peppermint oil in as you want. The more you put in the stronger the peppermint flavor
**We used my Kitchen Aide mixer. We found when we got all the powdered sugar in, it was easier to mix with the dough hook.
We usually make a double batch of this, because it then uses a whole can of sweetened condensed milk. Otherwise, you have to figure out what to do with the rest of the sweetened condensed milk. Plus, you can never have too many patties. These also freeze well.
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