Beat the sugar, honey, water, peppermint extract, and oil in a mixer until thoroughly combined. It should be rather thick and almost kneadable.
On a clean surface, knead the sugar (with extra powdered sugar if needed so that it doesn’t stick) until smooth.
Roll between 2 pieces of waxed paper until about 1/4 inch thick and place in the freezer for about 15 minutes.
Using a round cutter of some sort (shot glasses work very well for this occasion) cut out as many rounds as you can. Refreeze rounds. Gather scraps and cut out more, freezing as you go along.
While the peppermint rounds are in the freezer, melt the chocolate in a double boiler or a bowl over a pan of simmering water. (do not let the steam touch the chocolate) Once the chocolate reaches 90 degrees, remove from heat source.
Placing a peppermint round on a fork, dip into the chocolate making sure to cover well, and place patty onto a sheet of clean waxed paper until set – about one hour.
Nourishing Notes There are no notes with this recipe. It is not a health food by any means and should be made only as an indulgence and to be shared with others. :-)