I want a recipe to make peppermint cremes sweets?

Answer 1

1 day 25 min prep
Change to: servings US Metric
2 cups sugar
1/4 cup light corn syrup
1/4 cup milk
1/4 teaspoon cream of tartar
1 pinch salt
1/4 teaspoon peppermint oil
1 lb semisweet chocolate, chopped into pieces
1/4 cup vegetable oil
1 tablespoon paraffin wax




In a heavy-bottomed saucepan, combine the first five ingredients and cook slowly and stirring constantly until sugar completely dissolves.
Bring to a boil.
Cover with lid and let it cook for 3 minutes- DO NOT STIR.
Remove the lid and cook without stirring until it reaches 234 degrees F on a candy thermometer.
Remove pan from heat and let cool for several minutes.
Beat mixture until creamy.
Add peppermint oil and beat until thoroughly mixed.
Drop by spoonfuls onto waxed paper, then let them set in refrigerator (best at 24 hours).
When the peppermint mixture is ready for dipping, in top of a double-broiler, melt the semi-sweet chocolate, vegetable oil and paraffin, stirring constantly until smooth and creamy.
Remove the pan from heat and let mixture cool to 90 degrees F on candy thermometer.
Start to dip the peppermint creams into the chocolate mixture, then replace on waxed paper.
Mixture should be approximately 90 degrees F during the entire dipping process.
If mixture thickens before you finish, return to pan to heat and bring back to 90 degrees F.
When chocolate has set, refrigerate peppermint creams in an airtight container.

Answer 2

1 Egg White
450g (1lb) Icing Sugar
Peppermint Essence or Oil of Peppermint

Beat the egg white until frothy but not stiff.
Sieve the icing, adding enough to produce a fairly stiff mixture.
Add a few drops of the essence or oil.
Knead the mixture in to a firm paste and roll on surface dusted with sieved icing sugar.
Cut into rounds or form small balls and flatten.
Place the peppermint creams onto parchment or silicon paper, place in a warm place to dry for 24 hours.
Store in an airtight container.

Answer 3

Peppermint Cremes
Ingredients
4 cups icing sugar
2 large egg whites
2 teaspoons peppermint extract
Method
Sift the icing sugar into a large bowl.
Stir in the egg whites and peppermint.
Mix to form a stiff dough.
Knead.
Break off little half inch pieces, roll into balls and press down with your thumb to make mini patties.
(Note: you could roll out the dough and use mini-cookie cutters to shape your candies. However, I found this method unwieldy. The dough started to dry and crack and the edges weren't perfect.)
Leave at room temperature on wax paper for at least 12 hours to dry out, turning each one over at the half way stage.
If you like, once dry, dip in a little dark melted chocolate and leave to set.

Answer 4

Mix icing sugar a few drops of peppermint oil,and water to form a stiff dough,Roll out the dough,cut out the sweets with a pastry cutter,place on a tray for a few hours,Enjoy

Answer 5

1lb icing sugar
2oz butter (melted)
2 tbs milk
1 tsp peppermint essence
food colouring (optional)
extra icing sugar for rolling out

mix all ingredients together, turn out onto surface dusted with extra icing sugar and knead till smooth.
Roll out and cut with small cutter or make small balls and flatten.
makes approx 40