Peppermint Drops
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Powder some fine loaf-sugar, add to it a little essence of peppermint (sufficient to give it a strong flavor) and enough of water to make it into a thick paste, which you must mix on a plate with the point of a broad knife.
- Then put the paste into a pan that has a lip or little spout at one side;
- melt it over the fire, and let it come to a boil.
- As soon as it boils, take it off and drop it from the lip of the pan into a clean broad tin pan or plate.
- Let the drops be all of the same size and shape.
- The tin pan that receives them must be very cold.
- As soon as the drops have hardened, loosen them from the tin, by slipping the point of a knife under each.
- You may color them red with cochineal.
- Keep them in a glass jar.
- If the mixture congeals before all the drops are made, melt it again over the fire.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife