1/3 cup light corn syrup
1/4 cup margarine, softened
1 tsp. peppermint oil or extract
4 3/4 cups powdered sugar, sifted
2-3 drops green food coloring, if desired
12 oz. semisweet chocolate chips
• Using an electric mixer, whip together the corn syrup, margarine, and peppermint oil or extract in a large bowl. Add the powdered sugar, a cup at a time, blending after each addition. Add the food coloring, if desired, and blend again.
• Shape the candy mixture into 1-inch balls. Place the balls on a baking sheet lined with waxed or parchment paper. Gently flatten each ball with the bottom of a glass. Let the candy stand at room temperature for 1 to 2 hours or until dry.
• Melt the chocolate in the top of a double boiler or in the microwave for 30 seconds, then stir until smooth and allow to cool for 10 minutes. Dip each peppermint patty in the chocolate to coat it and place it back on the lined baking sheet. It may be helpful to use one hand to drop the patties in the chocolate and the other to pick the patties out and thoroughly coat them.
• Allow the patties to sit for 1 to 2 hours or until dry. Place them in an airtight container and store in the refrigerator. Allow them to stand at room temperature for 2 hours before serving.
Makes approximately 4 dozen patties