Peppermints

Ingredients

• 1 1/2 cups sugar
• 1/2 cup boiling water
• 6 drops oil of peppermint

Method

1. 1

   Put sugar and water in pan, stir until dissolved, boil until syrup spins long thread.

2. 2

   Add flavoring, beat until creamy, and drop from tip of spoon on waxed paper.

3. 3

   Reheat as mixture becomes too thick.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 301. The excerpt below is the record exactly as published.

PEPPERMINTS 11% cups sugar V cup boiling water 6 drops oil of peppermint Put sugar and water in pan, stir until dissolved, boil until sirup spins long thread. Add flavoring, beat until creamy, and drop from tip of spoon on waxed paper. Reheat as mixture becomes too thick. CHOCOLATE CREAM PEPPERMINTS (Uncooked Mixture) 2 tablespoons hot, top milk ¥ tablespoon melted butter 11% cups confectioners’ sugar 3 drops oil of peppermint Coating chocolate NUTS AND CONFECTIONS 733 Add sugar to milk gradually; then add butter and peppermint. Work until creamy, using the hands. Shape in balls, flatten, and dip in melted chocolate (p. 740). WINTERGREEN WAFERS 1 teaspoon granulated gelatine 3 teaspoons boiling water 2 teaspoons cold water Few drops oil of wintergreen Confectioners’ sugar Soak gelatine in cold water 5 minutes, dissolve in boiling water, and strain. Add wintergreen, and gradually sugar enough to knead. Roll very thin on board dredged with sugar. Shape with small, round cutter or cut in squares or fancy shapes. Let stand - until dry and brittle. For variety, color with vegetable coloring and flavor with vanilla, orange or lemon extract, clove or cinnamon. CHOCOLATE FUDGE 2 tablespoons butter 2 squares chocolate 2 cups sugar 2 tablespoons light 34 cup top milk or thin cream corn sirup 1 teaspoon vanilla or 14 teaspoon cinnamon Cook sugar, milk, chocolate, and corn sirup slowly until chocolate melts, stirring gently. Boil without stirring to 234° F. or until mixture forms soft ball when tried in cold water. Kemove from heat, add butter, let stand until cool, and add flavoring. Beat with wooden spoon or work with spatula on marble slab, Pour 34 inch thick in buttered pan and mark in squares. For variety, add 1 cup nut meats, broken in pieces, or 12 marsh- mallows cut in pieces. SOUR CREAM FUDGE 2 squares chocolate 28 cup sour cream 2 cups sugar 1 teaspoon vanilla Y% teaspoon salt Melt chocolate over hot water, add sugar, mix well, and add cream slowly. Boil without stirring to 234° F. or until mixture forms soft ball when tried in cold water. Pour on marble slab or platter which has been wiped with damp cloth. Leave undisturbed until cool. Add vanilla and salt, work with spatula until thick and creamy. Knead with hands until smooth. Roll 14 inch thick and cut out. 734 THE BOSTON COOKING-SCHOOL COOK BOOK SULTANA FUDGE 2 cups sugar 2 squares chocolate Y% cup milk 1 teaspoon vanilla 14 cup molasses ¥ cup English walnut ar hickory 2 tablespoons butter nut meats, cut in pieces 2 tablespoons Sultana raisins Put sugar, milk, molasses, and chocolate in pan. Stir and cook until chocolate is melted. Add butter and finish like Chocolate Fudge, adding nuts, raisins, and vanilla. When mixture begins to be creamy, pour into a buttered pan. Mark in squares. PEANUT BUTTER FUDGE 2 cups sugar 4 tablespoons peanut butter 34 cup milk 1 teaspoon vanilla Few grains salt Boil sugar and milk without stirring to 234° F. or until mixture forms soft ball when tried in cold water. Remove from fire, let stand undisturbed until cool, add salt, peanut butter, and vanilla. Beat or work like Chocolate Fudge. PRALINES 1% cups powdered sugar 2 cups hickory or pecan nut 1 cup maple sirup meats, cut in pieces 1% cup cream Boil sugar, sirup, and cream to 234° F. or until mixture forms soft ball when tried in cold water. Remove from fire, let stand until cool. Beat or work like Chocolate Fudge. Add nuts, drop from tip of spoon on waxed paper, or spread in buttered pan, and cut in squares. MAPLE CREAMS 1 cup cream 2 cups maple sirup Boil until a thread forms (234° F.). Cool and beat until thick and creamy. Drop from tip of spoon on waxed paper or spread in buttered pan and cut in squares. Add nuts or raisins, if desired. NUTS AND CONFECTIONS 155 PENUCHE (BROWN SUGAR FUDGE) 2 tablespoons butter 34 cup milk or cream 2 cups brown sugar 34 cup coconut or chopped peanuts, 44 teaspoon salt pecans, walnuts Melt butter in pan, add sugar and milk or cream, stir until sugar is dissolved. Boil without stirring to 234° F. or until mixture forms soft ball when tried in cold water. Remove from fire, leave undis- turbed until cool. Beat or work like Chocolate Fudge. Add coconut or nuts, press in buttered pan, and mark in squares. For variety, use chopped dates or raisins in place of nuts. DOUBLE FUDGE Pour any chocolate fudge ¥% inch thick in buttered pan. Pour penuche over top. Cut in squares. Other combinations may be used. DIVINITY FUDGE I 3 cups sugar 3 egg whites, beaten stiff 1 cup boiling water V

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