1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
6 cups confectioners' sugar
Additional confectioners' sugar
1 square of unsweetened bakers chocolate (*optional, but really makes the coating)
2 T. Crisco
Combine the sweetened condensed milk, extract and food coloring (if used) in a large mixing bowl. Add the powdered sugar- 2 cups at a time and beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar.
Knead very lightly to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax paper−lined baking sheets. Dip the bottom of a glass into a bit of powdered sugar (to lightly coat the bottom) and then use it to gently flatten each ball into a 1 ½−inch patty. Alternatively, you can form them into hearts afterwards by cutting them with a cookie cutter.
Let dry 1 hour or longer; turn over and let dry at least 1 hour. In the meantime, combine the chocolate chips, unsweetened bakers chocolate that has been coarsely chopped, and solid crisco in a small microwave safe bowl. Melt the chocolate chips & Crisco in a microwave for 30 seconds, remove, stir well. Return to microwave for another 30 seconds, remove, stir well, return to microwave up to 3 more times, using this method.
Melt thoroughly, but do not overheat.
With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating).
Invert onto wax paper−lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator. Once these are done they can also be coarsely chopped and added to vanilla ice cream to make Peppermint Patty Ice Cream!
Serving Size (1 of 96 patties), Calories 60 (Calories from Fat 15), Total Fat 1.5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 5mg, Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 12g), Protein 0g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 0%
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