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1
In a heavy-bottomed saucepan, combine the first five ingredients and cook slowly and stirring constantly until sugar completely dissolves.
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2
Bring to a boil.
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3
Cover with lid and let it cook for 3 minutes- DO NOT STIR.
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4
Remove the lid and cook without stirring until it reaches 234 degrees F on a candy thermometer.
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5
Remove pan from heat and let cool for several minutes.
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6
Beat mixture until creamy.
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7
Add peppermint oil and beat until thoroughly mixed.
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8
Drop by spoonfuls onto waxed paper, then let them set in refrigerator (best at 24 hours).
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9
When the peppermint mixture is ready for dipping, in top of a double-broiler, melt the semi-sweet chocolate, vegetable oil and paraffin, stirring constantly until smooth and creamy.
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10
Remove the pan from heat and let mixture cool to 90 degrees F on candy thermometer.
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11
Start to dip the peppermint creams into the chocolate mixture, then replace on waxed paper.
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12
Mixture should be approximately 90 degrees F during the entire dipping process.
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13
If mixture thickens before you finish, return to pan to heat and bring back to 90 degrees F.
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14
When chocolate has set, refrigerate peppermint creams in an airtight container.
