tag:blogger.com,1999:blog-2711339609550745568.post-37931908845197501632008-04-03T07:27:00.002-07:002008-04-04T04:20:25.100-07:00<a href="http://4.bp.blogspot.com/_s8U2m5W_bgs/R_YO8brGMdI/AAAAAAAAAcY/SUUyFtTiS60/s1600-h/175px-York_Peppermint_Pattie_Opened.jpg"><img id="BLOGGER_PHOTO_ID_5185348452347163090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_s8U2m5W_bgs/R_YO8brGMdI/AAAAAAAAAcY/SUUyFtTiS60/s400/175px-York_Peppermint_Pattie_Opened.jpg" border="0" /></a><br /><div></div><br /><div></div><br /><div>1 (14−ounce) can Eagle Brand Sweetened Condensed Milk<br />(NOT evaporated milk)<br />1 tablespoon peppermint extract<br />green or red food coloring, optional<br />6 cups confectioners' sugar<br />Additional confectioners' sugar<br />1 16 oz. bag semi−sweet chocolate chips<br /><br />In large mixer bowl, combine Eagle Brand, extract and food coloring<br />if desired. Add 6 cups sugar; beat on low speed until smooth and well<br />blended. Turn mixture onto surface sprinkled with confectioners sugar.<br />Knead lightly to form smooth ball. Shape into 1−inch balls. Place 2<br />inches apart on wax paper−lined baking sheets. Flatten each ball into<br />a 1 1/2 inch patty. Let dry 1 hour or longer; turn over and let dry<br />at least 1 hour.<br />Melt the chocolate chips in a microwave set on high for 2 minutes.<br />Stir halfway through the heating time. Melt thoroughly, but do not<br />overheat. Melting the chocolate chips can also be done using a<br />double−boiler over low heat. With fork, dip each patty into warm<br />chocolate (draw fork lightly across rim of pan to remove excess<br />coating). Invert onto wax paper−lined baking sheets; let stand until<br />firm. Store covered at room temperature or in refrigerator.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2711339609550745568-3793190884519750163?l=therecipefactory.blogspot.com'/></div>Spiral Medianoreply@blogger.com0