MINI MINT PATTIES

Mini Mint Patties image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 32 mini mint patties, depending on the size

Number Of Ingredients 5

1 pound fondant, store-bought
2 to 3 drops mint extract, to taste
Powdered food coloring, as desired
1/2 teaspoon invertase
1 pound bittersweet chocolate, tempered

Steps:

Place the fondant in a saucepan placed over medium heat. Warm the fondant with a few drops of water so the fondant will become soft, like the consistency of royal icing. Insert a candy thermometer and heat to 140 degrees F. Stir in a few drops of mint extract, to taste. Stir in a drop or 2 of green food color, to your taste for color. Place the fondant in a cornet and use a scissors to cut off the tip. Pipe the fondant in small rounds onto a parchment paper lined baking pan. Let the candies cool until they are hard, about 30 minutes.
Use a chocolate dipping fork to dip each candy in the tempered dark chocolate. Place back on a parchment lined baking sheet. When cool, the candies are ready to eat. The invertose will cause the fondant consistency to change over time. The inside will become the consistency of honey.
SOURCES:
Invertose
Chocolate melter: demarle