1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners’ sugar
Additional confectioners’ sugar
1 16 oz. bag semi−sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring
if desired. Add 6 cups sugar; beat on low speed until smooth and well
blended. Turn mixture onto surface sprinkled with confectioners sugar.
Knead lightly to form smooth ball. Shape into 1−inch balls. Place 2
inches apart on wax paper−lined baking sheets. Flatten each ball into
a 1 1/2 inch patty. Let dry 1 hour or longer; turn over and let dry
at least 1 hour.
Melt the chocolate chips in a microwave set on high for 2 minutes.
Stir halfway through the heating time. Melt thoroughly, but do not
overheat. Melting the chocolate chips can also be done using a
double−boiler over low heat. With fork, dip each patty into warm
chocolate (draw fork lightly across rim of pan to remove excess
coating). Invert onto wax paper−lined baking sheets; let stand until
firm. Store covered at room temperature or in refrigerator.