Cream Peppermints

Ingredients

• Three pounds of granulated sugar
• 1 cup of water
• 1 1/2 teaspoonful of cream of tartar
• oil of peppermint

Method

1. 1

   Boil sugar, cream of tartar and water rapidly till, when a little is dropped in cold water, it will just form into a soft ball in the fingers.

2. 2

   Be sure not to stir the syrup after it has commenced to boil or it will grain.

3. 3

   When the 'soft ball' will form, remove instantly from the fire and allow it to become lukewarm.

4. 4

   Then stir with a wooden paddle, always in the same direction, adding a few drops of oil of peppermint, until it has become perfectly smooth and creamy.

As published

This recipe was extracted from Delicate dishes (1896), page 52. The excerpt below is the record exactly as published.

^ teaspoonful of cream of tartar, 5^ of vanilla, 15^ cups of hickorynut meats. Boil the syrup and cream of tartar till a little of the syrup dropped in cold water will form a ball in the fin- gers. Remove from the fire and cool. When luke- warm stir till it becomes creamy, add the vanilla and nuts and pour immediately into a buttered tin pan. It yiLEUTINrC VflLENTINB & GOMPflNY, YAr n ISHLO Coach and Car Varnishes and Colors. 148 CONFECTIONERY. is better to have the candy at least J^ inch in thickness when poured out in the pan. Miss Noyes. WHITE TAFFY. Two pounds of sugar, i pint of water, i^ tea^poon- ful of cream of tartar, vanilla. Boil sugar, water and cream of tartar till, when tested in cold water, it will snap. Pour out on buttered marble slab to cool. Drop a little vanilla on the top and when it has cooled suffi- ciently to make it white and glossy, pull into strips and cut into small pieces. ' Miss Noyes. CREAM PEPPERMINTS. Three pounds of granulated sugar, i cup of water, i^ teaspoonful of cream of tartar, oil of peppermint

Cook this with the app: pantry check, scaling, and the assistant.