Mints

Ingredients

• 1 cup granulated sugar
• 7 Tbsp0 cold water
• 1 cup confectioners sugar
• 5 or 6 drops of peppermint flavoring

Method

1. 1

   Boil sugar and water until a syrup for 2 or 3 minutes.

2. 2

   Sift confectioners sugar on wax paper and add peppermint flavoring.

3. 3

   Add to syrup.

4. 4

   Beat until creamy.

5. 5

   Drop by teaspoon on wax paper.

6. 6

   Keep warm in double boiler as it hardens quickly.

7. 7

   If it thickens too much, add a few drops of hot water.

8. 8

   Can use other flavorings and color to taste.

9. 9

   Work quickly.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 9. The excerpt below is the record exactly as published.

MINTS Pat Sirrine 2 cups sugar 1 cup water 1/2 sq0 butter or margarine 15 drops oil of peppermint Cook sugar and water- -stirring until smooth--Then boil a few minutes with lid on to clear pan of grains--Cook to soft ball stage — Add butter and cook to hard ball stage— Turn out on well buttered area--Add mint-- Turn edges so it will cool uniformly-- When cool enough to handle— stretch like taffy candy when quite hard to stretch-- Pull out and cut in pieces with scissors 0 DIVINITY (Can°t fail) 5 cups sugar 2 egg whites 1 cup Karo vanilla 1 cup hot water 2 cups pecans Cover pan for two minutes at high heat-- Uncover and insert candy therm . —Lower heat and cook to soft ball stage-- Beat egg whites and add syrup very slowly when it is ready--Beat continually— Add vanilla— Continue beating until candy begins to lose gloss. Add nuts and drop when ready. DIVINITY Joan Gray 2 cups sugar 1/2 cup. white corn syrup 2 egg whites 1/2 cup* water Mix sugar, syrup and water--When mixture roaches a semi-firm ball, pour 1/4 of it slowly over beaten whites- -Cook rest of mixture until almost brittle — Pour slowly over egg whites, beating constantly — Continue to beat until it creams or until it loses its glossiness and becomes dull — Add 1 tsp, vanilla and 1/2 cup walnuts and drop from a spoon or spread in greased shallow pan. Note: Four drops oil of peppermint may be added instead of vanilla and walnuts. Divinity is improved if kept in a covered kettle overnight. PEANUT BRITTLE Pat Sirrine 2 cup sugar 1 tsp. vanilla 1 cup water 1 tsp. soda 1 cup white syrup 1/2 sq. butter Cook above until it forms a hair — Add two cups raw pea nuts- -Cook until it shows a light amber color — Peanuts have a roasted smell — Peanuts that don't have skins on will be a little darker than those with — Remove from heat--Stir in one tsp. vanilla, 1/2 sq. butter- -Add soda and work in good-- Empty out on well greased cookie sheet=while still hot cut off small pieces and stretch as thin as possible. -30 NOUGAT Pat Sirrine 2 cups sugar 1 tsp. vanilla 1/3 cup corn syrup 11/2 cups nut meats 1 cup water 1/2 cup candied cherries 4 egg whites Boil together half of the sugar, half of the water, and half of the corn syrup to the stiff ball stage-- Remove the syrup from the fire and pour slowly over the well-beaten egg whites and continue beating until it is cool. While beating, cook the remaining half of the ingredients to the stiff ball stage — Remove from fire and add at once to the first mixture, beating while adding-- When cool, add the vanilla, nut meats and candied cherries and pour into buttered pans — Smooth the surface and let stand overnight before cutting--Xn the morning, cut and wrap in waxed paper, A little green pineapple added to this gives holiday color. CHOCOLATE FUDGE Pat Sirrine 2 cups sugar 2/3 c. milk 1 or 2 squares choc. 1 tsp. vanilla 1/8 tsp. cream of tartar or 2 Tbsp. butter 2 Tbsp. corn syrup Mix the sugar, milk, grated chocolate, cream of tartar or corn syrup and boil rather slowly, stirring until the ingredients are well blended-- Boil to the soft ball stage — Remove from stove, add butter, but do not stir it in. When lukewarm, add vanilla and beat until it creams (shiny appear¬ ance disappears) and fudge will hold shape when dropped from spoon. Spread in buttered pan and square . 31 MINTS Virginia Nicholson 1 cup granulated sugar (Boil until a syrup-- 7 Tbsp0 cold water 2 or 3 minutes) Sift 1 cup confectioners sugar on a piece of wax paper and add 5 or 6 drops of peppermint flavoring

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