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Dessert

Peppermint Creams

A sweet treat made by melting fondant, flavoring with peppermint oil, and dropping onto oiled paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Peppermint Creams

Ingredients

Directions

Make the centres

  1. Melt the fondant over hot water.

  2. Flavor the melted fondant with a few drops of oil of peppermint.

  3. If desired, color the mixture with a few drops of vegetable coloring.

  4. Drop the mixture from the tip of a spoon onto oiled paper.

Variations

  1. For wintergreen drops, substitute wintergreen for oil of peppermint.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fondant
Sugar paste that melts smoothly and sets firm, forming the body of each cream.
Oil of peppermint
Concentrated flavouring that gives the candy its aroma and minty taste.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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