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1
In a large bowl mix together the powdered sugar, sweetened condensed milk and melted butter. The mixture will be thick. After the dough comes together, I actually like using my hands to continue to knead the dough in the bowl or in my hands (it's too sticky for the counter) until the dough becomes shiny and almost gummy.
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2
If you want to use both mint extract and peppermint extract, divide the powdered sugar, milk, and butter mixture into two bowls. Then add mint extract to one, and the peppermint to another. Mix until the flavoring has been fully incorporated. I start with 1/4 teaspoon of the extract and add from there, if necessary! You can use up to four times the listed amount. You can also add food coloring at this time, if desired. I use green for the mint mints (ha) and red for the peppermint flavored mints! Feel free again, to mix this with your hands in the bowl...it's much easier than trying to use a spoon. Be careful with how much you mix, because the heat from your hands can make it overly sticky.
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3
Scoop or roll into balls, place on a baking sheet lined with wax or parchment paper, and freeze until hard. As always, I used my cookie scoop, but feel free to roll free-hand, too! After they've hardened, dip in melted chocolate (see below note) and freeze until the chocolate has hardened. Store in plastic baggies in the freezer.
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4
Here is your new fail-proof dipping technique: Put the chocolate into a microwave safe glass measuring cup and melt according to package instructions. I used a 2-cup measuring cup. I like the depth of the measuring cup, so you can fully submerge mint in the chocolate. If the chocolate is too shallow, you can use a spoon to spoon chocolate over the top. Pull out the chocolate covered mint with a fork. Hit the side of the measuring cup with the fork, to shake off extra chocolate. Place it back on the baking sheet (still covered in parchment paper) and use the spoon to slide the mint off the fork.
