- 1 cup heavy whipping cream
- 3 cups white granulated sugar
- 1/4 cup corn syrup
- 1 Tablespoon butter
- Peppermint Oil, start with 1/4 teaspoon, add more if desired
- 3-4 cups Chocolate, melted
- In a large heavy sauce pan mix cream and sugar together. Let soak for a few minutes.
- After soaking, bring to a slow boil over a medium heat. Add corn syrup. Stirring constantly.
- Using a pastry brush and water to wash down sides of pan several times while boiling.
- Using a candy thermometer, cook to 236 (See notes regarding calibrating your thermometer).
- Pour out onto damp marble slab, cookie sheet or mixing bowl (avoid glass as the mixture is very hot). Place butter in center of batch.
- Cool until warm to touch then beat or use bread hook in electric mixer. Beat until mixture turns creamy and firm.
- Add peppermint oil.
- Form into balls then lightly press into patties. Chill between forming if to sticky.
- Chill then dip and fully coat in chocolate.
- Place dipped chocolate patties on cookie sheet lined with waxed paper. Chill until chocolate is set.
The cream center base can be made several days before flavoring and dipping.
To calibrate a thermometer, put the thermometer into boiling water. Water boils at 212 degrees at sea level. Look up the boiling point of water for your altitude. Read the temperature of your thermometer when the water boils. If it doesn't match the boiling temperature for your altitude, you will need to adjust your recipe temperature by the difference between the boiling point at your elevation and the reading you took on the thermometer. For example, if my thermometer reads 202 degrees when the water boils at sea level, my thermometer reads 10 degrees less than accurate. This means when I cook a candy that needs to reach 285 degrees, I will have met 285 degrees when my thermometer reaches 275 degrees (more or less assuming the error in the thermometer is constant across all temperatures).