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Peppermint Creams

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

Ingredients

Directions

  1. Place fondant in a small pan.

  2. Stand the pan in another pan with simmering hot water, ensuring it doesn't boil into the fondant.

  3. Add a few drops of peppermint oil.

  4. Pour the mixture into small rings, narrow end up, on a sheet of waxed paper.

  5. Once cold, turn the rings upside down and gently press to release the creams.

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.

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