Peppermints

Peppermints

Ingredients:
11/2 cups sugar
1/2 cup boiling water
6 drops oil peppermint

Directions:
Put sugar and water into a granite saucepan and stir until sugar is dissolved. Boil ten minutes;
remove from fire, add peppermint, and beat until of right consistency. Drop from tip of spoon
on
slightly buttered paper.
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BOILED SUGAR FOR CONFECTIONS
Chapter XXXIII − FANCY CAKES AND CONFECTIONS 637
The 1918 Fanny Farmer Cookbook
Eleven tests are considered for boiling sugar:−
Small thread, 215° F
The feather, 232°
Large thread, 217°
Soft ball, 238°
Pearl, 220°
Hard ball, 248°
Large pearl, 222°
Small crack, 290°
The blow, 230°
Crack, 310°
Caramel, 350°
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Fondant, the basis of all French candy, is made of sugar and water boiled together (with a
small quantity of cream of tartar to prevent sugar from granulating) to soft ball, 238° F. The
professional confectioner is able to decide when syrup has boiled to the right temperature by
sound while boiling, and by testing in cold water; these tests at first seem somewhat difficult
to
the amateur, but only a little experience is necessary to make fondant successfully. A sugar
thermometer is often employed, and proves valuable, as by its use one need not exercise his
judgment.
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White Fondant