Ingredients

4 cups sugar
2 squares (1 oz.) unsweetened baking chocolate
2 tablespoons light corn syrup
1 cup whipping cream
1/2 cup milk
1/4 cup plus 1-2 tablespoons butter, softened
1 teaspoon vanilla
2-3 drops peppermint oil
About 2 pounds white dipping chocolate

Cook first five ingredients to soft ball in heavy saucepan, wiping down the sides with a pastry brush to prevent sugar crystals from forming. When cooked, pour on buttered marble slab. When cool to touch, beat until candy holds shape. Knead 1/4 cup butter, 1 teaspoon vanilla and 2-3 drops peppermint oil into candy; knead until creamy.
Shape in balls slightly larger than a marble; dip in melted white chocolate. (Chocolate can be melted in oven, electric skillet or microwave.) Makes about 60 chocolates.

Directions

Note: Peppermint oil is available in the pharmacy section of large grocery stores.

Each serving contains 161 calories; 8 gm fat; 36 mg sodium; 7 mg cholesterol.