Preparation Steps

• In a large mixing bowl, beat marshmallow cream, softened butter, vanilla extract, and peppermint extract until fully combined. Add powdered sugar and mix on medium speed until well blended.
• Line a large baking sheet with parchment paper. Using about 1 tablespoon of filling, shape into a ball, then flatten for traditional peppermint patties or pinch ends for football shape. Freeze for 2 hours or overnight.
• Melt dark chocolate wafers according to package instructions. Dip frozen patties into chocolate using a toothpick. Place on parchment paper and let set.
• Store at room temperature in a covered container.
• If making football shaped candies, melt white chocolate, pour into a small bag, cut the tip, and pipe laces onto the footballs. Let set.