Heart-Shaped Peppermint Patties

So cute AND refreshingly delicious - I don't know if I'll ever be able to eat a store-bought Peppermint Patty again!

1 egg white
4 C. powdered sugar
1/3 C. light corn syrup
1/2 tsp. peppermint extract (I used peppermint oil which is much more concentrated than extract. I used 9 drops of oil from a 1/2 oz. eyedropper.)
Cornstarch for dusting
1 lb. good dipping chocolate (I used Mercken's Cocoa Dark Wafers.)

Using a mixer, beat the egg in a metal bowl until frothy but not stiff. Slowly add in the powdered sugar and mix well. By hand, mix in the corn syrup and peppermint extract or oil. Knead the mixture with your hands until it has the smooth consistency of dough. Add a bit more powdered sugar if necessary so that the mixture isn't sticky. (I didn't need to.) Coat a hard surface and rolling pin with cornstarch and roll out the dough until it is about 1/4" thick. Using a mini heart-shaped cutter, cut out as many shapes as you can. Place the hearts on a cookie sheet and gather the remaining dough to roll out and cut again. Continue gathering and cutting until you use up all the dough. Let the hearts get firm in the refrigerator for 45 minutes to an hour. Melt your chocolate (I used the microwave) and drop one heart at a time into the chocolate using a dinner fork. Lift the coated patty out of the chocolate and tap the fork on the side of the bowl to remove excess chocolate. Put your finger on the backside of the heart and carefully slide the heart back onto the cookie sheet. When all hearts are coated, place the sheet in the freezer for at least 30 minutes. You can later transfer the hearts to a covered container and place back in the freezer to store. Made 85 patties with a 1 1/2" heart cutter.