Peppermint Creams

Total Time: 24 hrs 25 mins Preparation Time: 25 mins Cook Time: 24 hrs

Ingredients

• Servings: 24
• 2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup milk
• 1/4 teaspoon cream of tartar
• 1 pinch salt
• 1/4 teaspoon peppermint oil
• 1 lb semisweet chocolate, chopped into pieces
• 1/4 cup vegetable oil
• 1 tablespoon paraffin wax

Recipe

• 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.