Cream the butter (softened butter, not melted butter) and corn syrup together. Mix in the peppermint extract, food coloring if using, and pinch of salt.

Add the confectioners’ sugar, one cup at a time. Beat on low until incorporated to keep the powdered sugar from flying all over. Then, beat on medium-high speed until the mixture is smooth and creamy.

Knead with your hands to incorporate any last bits of sugar or dough.

Shape the dough.

While you work, keep the bowl loosely covered in plastic wrap to prevent them from drying out.

Line the counter with parchment paper so they don’t stick to the counter, and you won’t have to dust the counter with more powdered sugar.

Using a cookie dough scoop, make small balls of dough. Flatten the dough ball with the bottom of a glass that’s been dipped in powdered sugar, or with the palm of your hand that’s been dusted in powdered sugar to prevent sticking.

Place the shaped candies on a cookie sheet lined with parchment paper, and allow the candies to dry at room temperature, uncovered, overnight.

Once the candies have set, melt the chocolate either in the microwave, or in a double boiler.

Once the chocolate is melted, dip the patties into the chocolate, tapping on the side to get excess off. I like using the fork dip method- place the patty on a fork and this prevents your fingers from getting covered in chocolate.

Place them in the refrigerator for an additional 30 minutes to set.