Rose Cream Mints 11/2 cups sugar

White 1 egg 2 tablespoons white corn syrup

4 drops oil wintergreen 1/4 cup water

Pink coloring

Put sugar, corn syrup and water into a smooth granite saucepan, heat gradually to boiling-point, and boil without stirring until syrup will spin a long thread (238° F.). Pour slowly on to the beaten white of egg, and beat until mixture will hold its shape. Add flavoring and coloring.

Force on to an oiled paper, using a pastry bag and rose tube. The work must be done quickly.

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