Peppermint Creams, 3

Ingredients

• 1 lb. fondant
• Oil of peppermint
• Water

Method

1. 1

   Make the fondant according to directions given in Recipe 2858, boiling it to 240°.

2. 2

   Put it into a saucepan with a very little water, or stock syrup, and warm carefully over the fire.

3. 3

   Flavour with oil or essence of peppermint.

4. 4

   Remove the saucepan from the fire or gas occasionally and beat the fondant in order to make glossy.

5. 5

   Heat it until it feels uncomfortably hot when the tip of the finger is held in it.

6. 6

   If the fondant is not made hot enough, the peppermint creams will not harden, and, if too hot, they will become hard and streaky-looking.

7. 7

   Have ready some small peppermint rings placed on a marble slab, or on a tray lined with wax paper.

8. 8

   Pour the fondant into these and allow them to set.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 964. The excerpt below is the record exactly as published.

Peppermint Creams, 3 1 lb. fondant. Oil of peppermint. Water

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