Ingredients (peppermint centers):
2 1/4 cup powdered sugar
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 tablespoon crisco
Pinch of salt
Ingredients (coating):
1 bag Hershey Special Dark Chocolate Chips
1-2 tablespoons crisco
Directions:
Blend powdered sugar, corn syrup, water, peppermint extract, crisco, and a pinch of salt together.
Roll into balls as big or little as you like. Lay out on parchment/wax paper and stick in freezer. You can freeze for as little as 15 minutes or overnight.
When done freezing pull off wax paper so you can use it for the chocolate dipped ones.
Melt 1 bag Hershey's chocolate and crisco (makes it thinner for dipping) in a bowl of a pot of boiling water (double boiler).
Toss 1 ball at a time in the chocolate making sure to coat really good, fish out with a fork and set on wax paper covered cookie sheet. Freeze for 30 minutes.
These are good kept in the fridge.
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