Line a cookie sheet with aluminum foil, smoothing out any wrinkles. Lightly dust the foil with confectioners sugar .In a bowl of your electric mixer or with a hand mixer beat (on low speed) the sugar, butter, peppermint oil, vanilla extract, and evaporated milk until combined. Increase the speed to medium high and beat until very creamy. Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator to chili until firm enough to roll into balls (about 30-60 min). Roll the batter into 1” balls and place on the prepared pan. Flatten each ball with the palm of your hand until the patties are about 1 1/2” in diameter and 1/3” thick. Cover and place in the refrigerator until the patties are firm (about 1 hr). Chocolate :Melt the chocolate and paraffin wax in a double broiler. Remove the patties from the refrigerator and dip one patty at a time into the melted chocolate, making sure both sides of each one are completely coated. Place back on the foil. Once all the patties have been dipped in the chocolate, return pan to the refrigerator to chill until firm. Store in the refrigerator in an airtight container.