Best Homemade Mints

HI my name is Hannah and I decided to show you how my family makes these mock peppermint patties. My family has been doing this for several generations so if you have a question, just holler! ~Hannah

Food supplies:

One medium sized potato

Peppermint essential oil (food grade) or peppermint flavoring (We used www.lchaimessentialoils.com)

Organic powdered sugar (1 or 2-16 oz bags)

Baker's chocolate (2 bars)

Not pictured: Beeswax (food grade)

Other supplies:

Food processor

cookie tray

pan to bake the potato

cutting board

spoons and forks

two pans, one smaller than the other

small round cookie cutter or round lid (like a GTS kombucha sized lid)

Not pictured: foil (optional)

Not pictured: parchment paper (optional but very helpful)

Bake your potato at 350 degrees until it is soft. Peel it while it is still warm!

Put the potato in the food processor. Blend the potato while it is warm. Add the powdered sugar until it gets to be firm enough to use like play dough. Add drops of peppermint until you can have a strong flavor that is not overpowering. Don't forget that the chocolate will cover up some of the peppermint flavor. You will want to be able to taste the mint after the chocolate coating is applied.

Spread out the dough to desired thickness. We make ours about 1/4-1/2 inch thick. Make your circle shapes. Put each circle onto a cookie sheet. Let them dry for 15 minutes. Flip them. Let them dry for another 15 minutes.

Put the two baker's chocolate bars in the small pan. Start by adding 1-2T of beeswax. You may need more later. Put water into the larger pan. Place the small pan into the larger pan (double boiler system) and turn it on medium heat.

Melt the chocolate and wax. Stir your chocolate and wax often. Check how firm the chocolate is by doing a spoon test. Put a small amount on a spoon in the freezer for about one minute. If it firms up then it is suitable to use. If it does not, add a little more wax. Repeat until it is going to get firm.

Dip dried circle of dough into the chocolate. Make sure if is fully covered. Do not leave it in their long. Let it drip by picking it up with a fork. Place it on a parchment paper lined cookie sheet. Let cool completely. It helps to put them in the freezer.

Remove them from the tray. Wrap each one in a small square of foil if you want to. It will keep them from freezer burn and from sticking together.