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Dessert

Mint Wafers

Mint wafers are thin, mint‑flavored fondant pieces dusted with corn starch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mint and corn work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 93 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mint Wafers

Ingredients

Directions

Make the fondant

  1. Stir powdered sugar and mint flavoring into melted fondant.

  2. Heat the fondant in a small cream pitcher over boiling water until thin enough to pour.

Pour the wafers

  1. Dust a window pane with a little corn starch.

  2. Ensure the glass is perfectly level for round wafers.

  3. Pour the fondant onto the pane in half dollar-sized wafers.

  4. Hold a tablespoon in your left hand to catch any drips.

  5. Avoid adding water to the fondant to prevent sticking.

Cool

  1. Let the wafers cool in a cool place for several hours.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mint + corntop 19% of all pairs
    Smell alikemoderate
    Cooked together93 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + minttop 32% of all pairs
    Smell alikelow
    Cooked together2,592 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fondant
Forms the wafers' body and sets firm as it cools.
Powdered sugar
Adds sweetness and helps the fondant stay smooth and thick.
Mint flavoring
Gives the wafers their minty aroma and flavor.
Corn starch
Dusted on the pane so the poured fondant does not stick to it.

The step that matters

Heat the fondant only until it is thin enough to pour. Fondant is mostly sugar, so gentle heat loosens it without scorching. Adding water to thin it can make the fondant sticky and slow to set, so the wafers may not hold their shape.

Swap the mint

How well each one fits the dish's main ingredients (sugar, corn):

  1. Cinnamonfits better
  2. Gingerfits better
  3. Nutmegfits better
  4. Mintthe original

Fit is the average pairing score against sugar, corn. Candidates are from the same food group and used in at least 100 recipes.

“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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