| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1/4 |
c |
Light corn syrup |
| 1/4 |
c |
Milk |
| 1/4 |
ts |
Cream of tartar |
|
|
Oil of peppermint |
INSTRUCTIONS
Combine all ingredients in a large, heavy saucepan. Cook over low heat,
stirring constantly, until sugar is dissolved and the mixture comes to a
boil. Cover and cook for 3 minutes so that any sugar crystals on sides of
pan will be washed down by condensation. Uncover and cook to the soft-ball
~ 238F - without stirring. Remove from heat and let stand for 3 minutes to
cool slightly. Flavor with about 10 drops of oil of peppermint, then beat
until creamy without scraping the side of pan. Drop candy by the teaspoon
onto foil to make patties. Allow to dry, then dip in Chocolate Coating.
Store, tightly covered, in the refrigerator.
Recipe by: Homemade Good News (Vol 4 No 2)
Posted to EAT-L Digest 17 Jan 97 by Sean Coate <swcoate@PEGANET.COM> on Jan
20, 1997.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”