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Fondant Candies: Mints

Assorted Cream Mints Put plain fondant in upper part of double boiler, and melt over hot water, stirring constantly after fondant begins to soften. Do not allow water to boil or fondant to become hot, as it spoils the gloss. Add flavor and color according to amount of fondant used. Drop from tip of teaspoon on wax paper in rounds one and one quarter inches in diameter, or heat a confectioner's funnel by immersing it in hot water, and push a stick into the small opening. Pour in the melted fondant, and drop on wax paper by raising the stick and lowering it quickly when mint is the right size. In this way a large number of mints may be quickly and evenly molded.

Suggestions for Flavoring and Coloring Cream Mints Checkermints, color fondant pale pink, and flavor with oil of wintergreen. Chocolate Mints, add melted chocolate to melted fondant until the right color is obtained, and flavor with vanilla.

Clove Mints, color deep red, and flavor with oil of clove. Coffee Mints, use coffee fondant.

Lemon Mints, color pale yellow, and flavor with lemon extract. Lime Mints, color pale green, and flavor with oil of lime. Maple Mints, use maple fondant. Chocolate, coffee, and maple mints sometimes have a half walnut put in center, held in place with a drop of fondant. Orange Mints, color orange, and flavor with orange extract. Peppermints, leave white, and flavor with oil of peppermint. Raspberry Mints, color deep pink, and flavor with raspberry. Any of these mints may be dipped in melted fondant of the same color and flavor, or in melted coating chocolate.

Quick Checkermints 2 cups sugar 3/4 cup water Pink color paste 6 drops oil of wintergreen 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 3/4 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. Center Cream I 2 cups sugar 1/3 cup corn syrup 1/2 cup cold water Put sugar, corn syrup, and cold water in saucepan, and proceed as in White Fondant I. The fondant may be worked before it becomes perfectly cold, and should be put in a jar before it becomes firm, as it is very sticky if left under a wet cloth and kneaded. This makes a soft smooth cream, and is best used by being molded in cornstarch, and coated with chocolate. Be very careful not to get it hot when melting it, or the centers will be hard, instead of creamy.