York Peppermint Patties
1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if desired.
Add 6 cups sugar; beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar.
Knead lightly to form smooth ball.
Shape into 1−inch balls.
Place 2 inches apart on wax paper−lined baking sheets.
Flatten each ball into a 1 ?−inch patty.
Let dry 1 hour or longer; turn over and let dry at least 1 hour.
Melt the chocolate chips in a microwave set on high for 2 minutes.
Stir halfway through the heating time.
Melt thoroughly, but do not overheat.
Melting the chocolate chips can also be done using a double−boiler over low heat.
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.
1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if desired.
Add 6 cups sugar; beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar.
Knead lightly to form smooth ball.
Shape into 1−inch balls.
Place 2 inches apart on wax paper−lined baking sheets.
Flatten each ball into a 1 ?−inch patty.
Let dry 1 hour or longer; turn over and let dry at least 1 hour.
Melt the chocolate chips in a microwave set on high for 2 minutes.
Stir halfway through the heating time.
Melt thoroughly, but do not overheat.
Melting the chocolate chips can also be done using a double−boiler over low heat.
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.
