Chocolate Mints & Peppermints
Great recipes for chocolate flavored mints and peppermints.
- White of 1 egg,
- 2 tablespoonfuls of cold water,
- sifted confectioner's sugar,
- ½ 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.
Chocolate Dipped Peppermints
Prepare green, white, pink and chocolate colored mints by the first recipe. After they have dried off a little run a spatula under each and turn to dry the other side. Coat with chocolate.
Melt a little fondant and flavor it to taste with essence of peppermint; leave the mixture white or tint very delicately with green or pink color paste.
With a teaspoon drop the mixture onto waxed paper to make rounds of the same size — about one inch and a quarter in diameter — let these stand in a cool place about one hour.
Put about a cup of fondant in a double boiler, add two ounces of chocolate and a teaspoonful of boiling water, then stir (over hot water) until the fondant and chocolate are melted and evenly mixed together; then drop the peppermints, one by one, into the chocolate mixture, and remove them with the fork to a piece of oil cloth; let stand until the chocolate is set, when they are ready to use.