This recipe for Double Dip Mints was inspired by one of my favorite candy stores. Homemade milk chocolate dipped peppermint patties are even better than the original candy you are used to!
Ingredients
240g (~1½ cups) powdered sugar, plus additional for rolling
15 milliliters (1 tablespoon) water
15 milliliters (1 tablespoon) light corn syrup
2 milliliters (¼- ½ teaspoon) peppermint extract
170g good quality dark chocolate (I like using something 65% cocoa or higher)
227g good quality milk chocolate
42g (3 tablespoons) unsalted butter or shortening, separated
Instructions
Combine the sugar, water, corn syrup and peppermint extract in the large bowl of an electric mixer with a paddle attachment on low speed for several minutes, until it forms large clumps
Remove bowl from mixer and use your hands to knead the dough together
Place a sheet of parchment paper (about the size of a baking sheet) on counter and dust with powdered sugar; place dough on top and sprinkle additional powdered sugar on top; top with another piece of parchment paper and use a rolling pin to flatten the dough out to be about ¼ inch thick; freeze dough (still between parchment paper) for at thirty minutes
Remove dough from freezer and use a round cookie cutter or small glass (I used a shot glass!) to cut circles ~1 ½ inches in diameter; roll out remaining dough scraps and cut out additional circles until almost no dough remains
Chill cut dough on a baking sheet lined with parchment paper in freezer for one hour or up to one day
When ready, take out a clean piece of parchment
Melt dark chocolate and half of butter or shortening in microwave of a double boiler; once completely melted, remove peppermints from freezer and dunk each one and then place on clean parchment paper
Chill peppermint patties in freezer for one hour and repeat dipping process with milk chocolate and remaining butter or shortening; freeze again until completely cooled
Store in an airtight container or ziplock bag in freezer up to one month