Cream Mints
Ingredients
Directions
Make the mixture
Melt the fondant in a saucepan.
Add the peppermint oil and mix well.
Shape and set
Drop the mixture from the tip of a teaspoon onto an ungreased baking sheet.
Remove the mints when they are firm.
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
- Provides the sugar base that melts smoothly and then firms as it cools, giving each mint its body.
- Peppermint oil
- Supplies the mint flavour and aroma, concentrated enough that only a few drops are needed.
The step that matters
Drop the mixture while it is still soft. Fondant firms as it cools, so the mixture must be dropped onto the sheet before it sets. Once it stiffens, the spoonfuls cannot spread into neat, even mints.
“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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