Mon 9 Jun 2008
PEPPERMINTS, CHOCOLATE MINTS, Etc.
(Uncooked Fondant)
White of 1 egg,
2 tablespoonfuls of cold water,
Sifted confectioner’s sugar,
1/2 teaspoonful of essence of peppermint or a few drops of oil of
peppermint,
1 or 2 squares of Baker’s Chocolate,
Green color paste,
Pink color paste.
Beat the egg on a plate, add the cold water and gradually work in sugar
enough to make a firm paste. Divide the sugar paste into three parts. To
one part add the peppermint and a very little of the green color paste.
Take the paste from the jar with a wooden tooth pick, add but a little.
Work and knead the mixture until the paste is evenly distributed
throughout. Roll the candy into a sheet one-fourth an inch thick, then
cut out into small rounds or other shape with any utensil that is
convenient. Color the second part a very delicate pink, flavor with rose
extract and cut out in the same manner as the first. To the last part
add one or two squares of Baker’s Chocolate, melted over hot water, and
flavor with peppermint. Add also a little water, as the chocolate will
make the mixture thick and crumbly. Begin by adding a tablespoonful of
water, then add more if necessary, knead and cut these as the others.
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