• 1 package dry fondant
• 2 tablespoons heavy cream
• 6 tablespoons butter
• 5 drops concentrated peppermint oil
• 1/4 teaspoon LorAnn Natural Tangerine Oil
• 1 pound cocoa dark candy coating or real chocolate
• 1/4 pound peach candy coating, optional
• cookie scoop
• parchment paper
• dipping tool

Mix dry fondant according to package instructions using the cream and butter. Add flavoring oils and knead until mixture is no longer grainy. Wrap fondant mixture in plastic wrap and refrigerate until firm, about 3 hours. Using a cookie scoop, scoop the mixture and shape into balls. Gently flatten each ball to form a patty. Melt candy coating or melt and temper real chocolate. Dip patties into the melted coating. Lift out with a candy dipper. Let excess coating drip back into the bowl. Place the dipped candy center onto the parchment paper and allow coating to harden. Melt peach candy coating and pour into a parchment cone. Stripe dipped patties with melted peach coating, if desired.