Peppermint Flavor

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Ingredients 4 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

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.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

PROCESS.--The process is exactly the same as for peppermint stick, viz;
boil the sugar water and glucose to weak crack, 300;
pour the boil on oiled plate, flavor with peppermint and work well up;
in a smaller pan have two pounds of white sugar, with the usual proportion of cream of tartar and water boiled to the same degree;
pull this over the hook until white and porous;
remove it to the plate and work it down into lengths about one inch thick;
lay them longways on the solid boil, equal distances apart;
make the whole boil into a thick roll, bringing one end down to a point;
draw off as for one cent sticks, but thicker;
then with scissors snip them off in pieces about an inch long.
Hold the scissors in the right hand, the sugar in the left;
every time you make a clip turn the sugar half way round, so that the corners of each cushion will be at opposite angles.
BULL'S EYES, (Various.) The formula given for the different kinds of sugar sticks will answer for the variety of bull's eyes.
The process and ingredients are precisely alike.
The sticks may or may not be drawn out a little thicker, according to the size of drop required.
Cream of tartar may be substituted for glucose in all recipes given for boiled goods.
The sugar is not boiled quite so high for hand goods or pulled sugar as it is for machine drops;
being a little lower it works better, keeps longer pliable, and is less brittle when cold.