Cream Mints
Ingredients
Directions
Make the fondant
Melt the fondant over hot water, stirring constantly.
Thin the fondant slightly by adding a few drops of hot water.
Flavor the fondant with 3 drops of oil of peppermint and color if desired.
Shape and set
Drop the mixture from the tip of a teaspoon onto an unbuttered, smooth tin plate.
Allow to firm, then remove from the plate.
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, smooth base that sets into the mint candy.
- Oil of peppermint
- Provides the mint flavor and aroma.
The step that matters
Thinning with hot water. Adding water only a few drops at a time keeps the fondant pourable without making it too loose. Too much water weakens the structure, so the drops will spread and may not firm up neatly on the plate.
“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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