By Eat More Chocolate Team Candy Christmas No Bake
April 21, 2015
Rich and creamy, these Chocolate Covered Mint Patties are so easy to make and are incredibly scrumptious!
Combine corn syrup, butter, extract, salt, and food coloring in a medium size bowl. Stir until well combined.
Stir in 1 cup of powdered sugar at a time until mixture is too stiff to stir.
Add more powdered sugar and knead mixture until it no longer sticks to your hands, adding more powdered sugar as necessary.
Roll into 1-inch balls and place on trays or baking sheets lined with waxed paper.
Flatten with a flat-bottomed cup or your hand.
Cover with another sheet of waxed paper and refrigerate for 60-90 minutes or until firm.
Melt chocolate candy coating according to package directions.
Dip the candies into the melted chocolate with a fork, tap off the extra, and place back on the waxed paper.
Repeat until all candies have been coated.
Let candies set up until chocolate is firm before storing in an airtight container.
Candies can be frozen in single layers separated by waxed paper if desired.
⅓ cup light corn syrup
5 Tbls butter, softened
1½ tsp mint extract
½ tsp salt
green food coloring (start with a couple drops and add more until desired color is achieved)
4-5 cups powdered sugar
10 oz chocolate candy coating (I used CandiQuik)