SERVINGS: 48 PEPPERMINT PATTIES – ¼ cup (60 grams) unsalted butter, softened – ⅓ cup (80 ml) light corn syrup – 1 and ½ teaspoons peppermint extract – 3 and ½ cups (420 grams) powdered sugar plus extra for sprinkling on work surface – 12 ounces (340 grams) semi-sweet chocolate roughly chopped
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