Peppermint Wafers

Combine sugar and water in a heavy-bottomed saucepan over medium heat, stirring gently until the sugar fully dissolves. Bring the mixture to a boil without stirring and cook until it reaches the soft-ball stage, approximately 240°F (115°C) on a candy thermometer.

Remove the saucepan from heat and allow the sugar syrup to cool undisturbed on a heatproof surface until it reaches approximately 110°F (43°C). Do not stir during this cooling period.

Once cooled, add a few drops of peppermint extract or oil to the syrup. Using a wooden spoon or bench scraper, work the mixture by folding and turning it repeatedly until it becomes thick, white, and opaque, forming a smooth fondant.

Knead the fondant briefly until it is smooth and pliable with no lumps. Wrap it in plastic wrap and allow it to rest at room temperature.

Roll the fondant out on a lightly sugared surface to approximately 1/4 inch thickness. Use a small round cutter or bottle cap to cut out uniform wafer-shaped discs.

Place the cut fondant wafers on a parchment-lined baking sheet and allow them to dry and firm up at room temperature. This helps them hold their shape during the chocolate coating step.

Melt dark or milk chocolate in a heatproof bowl set over a pot of barely simmering water, stirring until fully melted and smooth. Temper the chocolate by carefully managing its temperature for a glossy, crisp finish.

Using a dipping fork or two forks, coat each fondant wafer fully in the melted chocolate and place them back on the parchment-lined sheet. Allow the chocolate to set completely at room temperature or briefly in the refrigerator before serving.