Candy Corn Peppermint Patties

Ingredients

• Food Gel Coloring: yellow and orange
• 20 ounces(about 570grams) dipping chocolate wafers, such as Merckens
• 3 tbl shortening
• 1 teaspoon pure peppermint extract / if you prefer more minty flavor, use more extract, I used mint extract and it worked well too, if you have peppermint oil, you can also use that, but be careful, oils may have stronger flavors/
• 3 tablespoons water
• 3 tablespoons light corn syrup
• 5 cups confectioners sugar, divided

Instructions

1. Store in the cool, dry place, in the airtight container, layered between pieces of wax paper.
2. Melt the dipping chocolate wafers and dip each chilled peppermint patty in the chocolate and then nest it on the tray lines with wax paper. Once you are done dipping return tray with chocolate coated patties into the fridge. Returning tray into the fridge help the chocolate to set shiny.
3. Have dipping fork ready ( or a medium size meat fork).
4. Layer a tray with wax paper.
5. Chill cut out patties until hard.
6. Gently gather scraps, don't knead it.Roll the dough out again and cut out marlbled patties.
7. Using a small round cookie cutter, cut out as many rounds as you can. Making sure you cut them really closely you don't have a lot of scraps.
8. Chill the dough covered for 30 minutes.
9. Very gently using a rolling pin, roll out layered colored layers, so the dough is evenly thick throughout. I like my patties fairly thin, about 3/16 of an inch(about 4mm).
10. Layer white, orange and yellow or yellow orange and white layers on top of each other.
11. You don't have to roll them too thin, just into a similar size.
12. You need to make sure that layers of each dough are similar in size. I found that it helps to roll each dough into a "snake" shape of certain length and then just roll into a rectangle shape.
13. Roll each dough individually between two pieces of parchment paper. Dust the parchment paper with additional powdered sugar if needed.
14. Divide dough into 3 equally big sections. Color them yellow, orange and leave one section white.
15. Beat 4 1/2 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/2 cup confectioners sugar until smooth.

Notes