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1
Line a baking sheet with plastic wrap or parchment paper and dust it with about 1 tablespoon of the confectioners sugar.
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2
In a bowl, mix the corn syrup, water, and mint extract or oil.
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3
Gradually stir in the remaining confectioners sugar.
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4
As the mixture thickens, knead it with your hands until it forms a smooth ball (it will seem dry at first, but it will come together).
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5
Pat the dough out onto the sugar-dusted baking sheet about 1/3 inch (1 cm) thick and let it dry, uncovered, for at least 8 hours or overnight.
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6
Melt the chocolate in a clean, absolutely dry bowl set over simmering water, stirring until smooth.
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7
Remove from the heat.
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8
Line a dinner plate with plastic wrap.
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9
Cut the mint disk into 6 triangular wedges, as if cutting a pie, and brush off any excess powered sugar.
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10
Using 2 forks, dip each wedge in the chocolate, turning it over to coat both sides, then transfer each piece to the plastic-lined dinner plate.
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11
(Since theyre going to be chopped up, dont worry if theyre not museum quality.)
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12
Chill in the refrigerator or freezer until the chocolate has firmed up, then chop into bite-sized pieces.
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13
Fold the Peppermint Patty pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.
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14
Peppermint Patties can be stored in the freezer or refrigerator, well wrapped, for up to 1 month.
