Peppermint Patty Balls (from Vanilla Candy Icing & Truffles recipes)
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 220)
INGREDIENTS:
¼ cup margarine (or butter)
¼ cup light corn syrup
½ cup granulated sugar
½ cup milk
Dash of salt
5 cups powdered sugar
2 tsp peppermint extract
INSTRUCTIONS:
Bring [first five ingredients] to a boil in a 1½-qt saucepan over medium heat, stirring constantly and reducing heat, as necessary, to keep mixture boiling at 1” below rim of pan. The higher the heat, the more apt it is to boil right out of the pan and create a mess. You might even have to remove the pan from the burner to let the boil subside and then return it to a lower heat.
After the first, hard, brisk boil, set your timer for 5 minutes to let it boil gently, while stirring almost constantly. Remove from heat entirely and, with a portable electric mixer on medium speed, beat in powdered sugar [a little at a time] and peppermint extract, until smooth. Beat it thoroughly, and for at least 5 minutes, as it will thicken more quickly as it’s beaten longer.
Scrape it from the mixing bowl into a large Cool Whip bowl, covered securely and refrigerating it for at least 15 hours before using. Shape the mixture into 1” balls… and arrange in single layer on cookie sheet. Chill these while you put [together the Truffles recipe (pictured below), doubling the paraffin and omitting the coconut extract].
[NOTE: If you don’t have canning paraffin on hand, melt small, clear, colorless birthday candles, removing the wicks.]
Secure chilled icing balls, 1 at a time, with toothpick. Dip to coat in chocolate [Truffles] mixture. Let dry on waxed paper. Makes about 50.
See also…
