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1
Sift confectioners' sugar into bowl of a standing electric mixer or a large bowl.
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2
In a small bowl stir together water, corn syrup, lemon juice, and extract and add to sugar.
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3
With a standing or hand-held electric mixer beat together sugar mixture until combined.
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4
On a work surface knead mixture into a ball (mixture will be very stiff).
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5
With a rolling pin, applying pressure, roll out mixture between sheets of wax paper into a 9-inch round (about 1/4 inch thick).
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6
Remove top sheet of wax paper from round and replace it loosely.
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7
Flip over wax paper-enclosed round and remove and discard sheet of wax paper now on top (this process prevents round from sticking to wax paper).
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8
Let round stand at room temperature until edges are firm, about 4 hours.
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9
Round may be made 1 week ahead and chilled on a tray, both tray and round wrapped together in plastic wrap.
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10
Bring round to room temperature before proceeding with recipe.
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11
Oil a large baking sheet and line with wax paper.
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12
With a 1 1/4-inch cutter cut out patties from round, transferring them as cut to baking sheet.
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13
Temper chocolate .
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14
(Alternatively, chop chocolate and, in a double boiler or a small metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth.)
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15
Balance 1 patty on a fork (do not spear) and submerge in chocolate (if necessary, spoon chocolate over patty to evenly coat).
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16
Holding patty on fork over chocolate, shake off any excess chocolate from patty and return patty to baking sheet.
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17
Submerge and coat remaining patties in same manner.
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18
Chill peppermint patties on baking sheet, uncovered, until firm, about 1 hour.
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19
Peppermint patties keep, layered between sheets of wax paper in an airtight container and chilled, 1 month.
