Skip to main content
Dessert

Mint Cream Wafers

A mint‑flavored fondant wafer made by dropping fondant onto tin sheets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Sugar and peppermint are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,082 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Mint Cream Wafers

Ingredients

Directions

Make the mixture

  1. Melt the casting fondant until nearly full in your funnel.

  2. Stir in the powdered sugar and flavor with oil of peppermint.

  3. Pour the mixture into the funnel.

Drop and set

  1. Drop the mixture onto sheets of tin, making drops the size of a silver quarter.

  2. Practice opening and closing the funnel point with a stick to achieve uniform size.

  3. Allow the wafers to set longer than mint drops before removing them from the tins.

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. Sugar + pepperminttop 29% of all pairs
    Smell alikelow
    Cooked together2,082 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Casting fondant
Forms the sweet, smooth body of the wafers once melted and set.
Powdered sugar
Stiffens the fondant and adds sweetness, helping the wafers hold their shape.
Oil of peppermint
Provides the mint aroma and flavor that defines the wafer.

The step that matters

Allow the wafers to set longer than mint drops before removing them from the tins.. Fondant that is lifted too early can stick, tear or deform, because it needs time to crystallize and firm up as it cools. Full setting keeps the wafers clean and intact.

“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 CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes