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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Assorted Cream Mints
Put plain fondant in upper part of double boiler, and melt over hot
water, stirring constantly after fondant begins to soften; Do not allow
water to boil or fondant to become hot, as it spoils the gloss. Add
flavor and color according to amount of fondant used. Drop from tip
of teaspoon on wax paper in rounds one and one quarter inches in
diameter, or heat a confectioner's funnel by immersing it in hot
water, and push a stick into the small opening. Pour in the melted
fondant, and drop on wax paper by raising the stick and lowering it
quickly when mint is the right size. In this way a large number of
mints may be quickly and evenly molded.
Suggestions for Flavoring and Coloring Cream Mints
- Checkermints, color fondant pale pink, and flavor with oil of
wintergreen.
- Chocolate Mints, add melted chocolate to melted fondant until
the right color is obtained, and flavor with vanilla.
- Clove Mints, color deep red, and flavor with oil of clove.
- Coffee Mints, use coffee fondant.
- Lemon Mints, color pale yellow, and flavor with lemon extract.
- Lime Mints, color pale green, and. flavor with oil of lime.
- Maple Mints, use maple fondant.
- Chocolate, coffee, and maple mints sometimes have a half walnut
put in center, held in place with a drop of fondant.
- Orange Mints, color orange, and flavor with orange extract.
- Peppermints, leave white, and flavor with oil of peppermint.
- Raspberry Mints, color deep pink, and flavor with raspberry.
Any of these mints may be dipped in melted fondant of the same
color and flavor, or in melted coating chocolate.
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