Mind the Gap Peppermint Patties

From Saveur Issue 107
2 1⁄2 cups sugar
1⁄2 cup heavy cream
1⁄2 cup milk
2 tbsp. butter
1⁄4 tsp. cream of tartar
1⁄2 tsp. peppermint oil
6 drops green food coloring
2 1⁄2 cups dark chocolate chips, melted in a bowl (I used Ghiradelli 60% Cacao and melted the chips in the microwave)

1. Stir together sugar, cream, milk, butter, and cream of tartar in a medium, heavy pot. (I used a Le Creuset and it worked beautifully.) Bring to a boil, without stirring; reduce heat to medium. Attach a candy thermometer to inside edge of pot; cook, without stirring, until it registers 236°, 12–14 minutes.

2. Pour sugar mixture onto a marble slab. Using 2 heatproof spatulas, scrape mixture back and forth to make a fondant, moving it across the marble quickly until it becomes thick and just cool enough to touch, 3–4 minutes. Toward the end, completely work in the oil and coloring.

3. Gather fondant into a ball; knead until it resembles smooth dough, 3–4 minutes. (If it becomes powdery, work in a few drops of water.) Mine got a bit gritty because I stopped to take photos. So I really had to knead it for awhile to get it smooth.  Shape fondant into thirty-six 1 1⁄2"-wide disks, each about 1⁄3" thick. (Keep unshaped fondant covered with plastic wrap while you work.)

4. Working with one fondant disk at a time, dip them into chocolate using a fork; let excess drip off. Transfer to a wax paper–lined sheet pan. Let set in a cool spot. Serve immediately or store in an airtight container in a cool spot for up to a week.