Cream Mints
Ingredients
Directions
Melt the fondant in a heatproof bowl over hot water, stirring constantly.
Thin the melted fondant slightly by adding a few drops of hot water.
Flavor the mixture with 3 drops of peppermint oil and add color if desired.
Drop the mixture from a teaspoon onto an unbuttered, smooth tin plate.
Allow the mints to firm up, then remove them 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, set body of the mint once melted and then cooled.
- Peppermint oil
- Provides the characteristic minty aroma and flavor.
The step that matters
Thinning the melted fondant with hot water. Fondant is thick and sets quickly when cooled, so it needs to be just fluid enough to spoon out in neat drops. Adding water too fast or too much makes it runny and the mints spread instead of holding their shape.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.