If you, like me, love York Peppermint Patties, then you'll love these candies. If you don't, then you won't, pure and simple.
Speaking of simple, this recipe is as simple a one for candy as they come, and soooo good (for those of you who love York Peppermint Patties, that is).
1 (14 ounce) can sweetened condensed milk
1 tablespoon peppermint extract
6 cups confectioners' sugar
Additional confectioners' sugar
1 - 12 oz. bag semisweet chocolate chips (I always use more than this, at least 18 oz, more often 24 oz to be safe)
1 Tbsp. vegetable shortening
In large mixer bowl, combine sweetened, condensed milk and extract. Add 6 cups sugar; beat on low speed until smooth and well blended. Mixture will be very stiff, and I often knead mine a bit with my (sticky) hands to incorporate all the sugar. Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly to form smooth ball. Shape dough into 1-inch balls. Place
2 inches apart on wax paper-lined baking sheets. Flatten each ball with a flat-bottomed glass into a roughly 1 ½-inch patty.
Let dry 1 hour or longer; turn over and let dry at least 1 hour. Melt the
chocolate chips and shortening in a microwave until halfway melted. Stir halfway
through the heating time. Do not overheat or chocolate will scorch. If you want to take the time to properly temper the chocolate (which will prevent chocolate from "blooming," developing streaks, or losing its sheen), omit the shortening and melt the chocolate chips in a double boiler over low heat. [Follow online instructions for tempering chocolate, because I'm too tired to type them out at this late hour, and, to be honest, I'm usually too tired to temper the chocolate, too.] With fork, dip each patty into warm chocolate (draw fork lightly across rim of bowl to remove excess coating). Invert onto wax paper lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator. Makes at least 4 dozen.