|Recipe : Entry # 8071|
|Sand Mountain EC|
|2 1/2 Cups powdered sugar
1 Tablespoon light corn syrup
1 Tablespoon water
1 teaspoon peppermint extract
1 Tablespoon coconut oil
1/2 Cup chocolate, melted
|Turn out dough onto a surface dusted with powdered sugar and roll to approximately 1/4 inch thickness. If the dough is too sticky knead in some more powdered sugar 1 tablespoon at a time.
Using a 1 inch circle cutter cut into 12 candies.
Refrigerate discs for 45 minutes to 1 hour.
Melt chocolate according to package directions.Use a small spatula or knife to lift the discs then dip into chocolate. Set on parchment or wax paper. Let cool completely.