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Dessert

Peppermint Creams

A sweet treat made by melting fondant with peppermint extract and dropping spoonfuls onto paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Peppermint Creams

Ingredients

Directions

  1. Place the fondant in a double boiler and melt slightly.

  2. Add the peppermint extract and mix well.

  3. Drop spoonfuls onto buttered paper using a teaspoon.

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
Forms the sweet, soft body of the creams as it sets after melting.
Peppermint extract
Provides the aroma and flavour that defines the candy.

The step that matters

Melt the fondant only slightly. Fondant is a sugar paste that can scorch or turn grainy if overheated. Gentle heat in a double boiler softens it enough to mix while keeping it smooth and workable.

“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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