Page:The candy cook book (IA cu31924090146717).pdf/113

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Fondant Candies
89

Put sugar, water, and color paste to make a delicate shade in saucepan, stir until dissolved, and bring to boiling point. Wash down sides of saucepan with a butter brush dipped in cold water, and boil until syrup spins a long thread. Add oil of wintergreen, or half a teaspoon of extract, beat until creamy, and drop from tip of spoon on waxed paper.

When mixture becomes too thick to drop, stir over the fire until it will run again, and drop more mints.

Repeat the warming and dropping until mixture is used.

Quick Peppermints
  • 2 cups sugar
  • ¾ cup boiling water
  • 6 drops oil of peppermint

Put sugar and water in granite saucepan, stir until dissolved, and bring to boiling point. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water, and boil until syrup spins a long thread. Add peppermint, beat until creamy, and drop from tip of spoon on waxed paper. When mixture becomes too thick to drop, stir over the fire until it will run. Continue dropping and reheating until mixture is used.

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