In the bowl of an electric mixer fitted with blade attachment beat butter on high until smooth, scrape down the sides of the bowl with a rubber spatula

Add the corn syrup, beat until smooth

Add the evaporated milk, vanilla and peppermint extracts, mix

Add the confectioners’ sugar 1 cup at a time, mixing until fully incorporated and mixture starts to form a ball

Gently mix in 1/2 cup crushed candy cane

Roll mixture into a cylinder that is 1-inch in diameter

Put in the freezer for 20-30 minutes

Remove from freezer, reshape with your hands if it lost any of it’s roundness

Slice into patties that are about 1/2 inch wide

Fix patties to make sure they are all round

Melt chocolate in a double boiler until smooth

Prepare a baking sheet with a piece of parchment paper*

Using a fork or slotted spoon, dip patties into chocolate to coat completely

Allow any excess chocolate to dip off into the bowl and set patty on the parchment lined baking sheet

Sprinkle immediately with remaining crushed candy cane

Repeat for all patties**

Put baking sheet in the refrigerator to set at least 1 hour

Store patties in refrigerator for up to 4 weeks