• 1 1/4 pounds dark chocolate candy coating
• 4 1/2 cups dry fondant
• 2 1/2 tablespoons light corn syrup
• 1 cup evaporated milk
• 1/2 teaspoon invertase
• 15 drops perppermint oil

Combine dry fondant, corn syrup, evaporated milk, invertase and peppermint oil. Beat on high speed of electric mixer 12 to 15 minutes. Melt candy coating. Gradually add the melted coating to the dry fondant mixture, beating at medium speed. When all is added, whip at high speed for 30 seconds, then spread in a 7” x 11” buttered or parchment-lined pan to set. Cut into squares.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.