MINTS (LIKE WE USED TO GET AT XMAS)

Bahan-bahan

42 Gm Evaporated Milk (Pet Brand)

3 Egg Whites: I strongly suggest using 2 Tbsp of meringue powder instead of using raw egg white.

45 ml Water

675 Gm Confectioner's Sugar (approximately)

Flavoring of choice.

This produced approx 780 gm of candy.

For each 160 gm of candy base, I used approximately 12 drops of Lorann Flavored Oils and 2-3 drops of concentrated gel food colors. More food coloring may be needed to achieve the shade you desire.

Arahan

Add milk to unbeaten egg white OR meringue powder/water (whichever was used.)

Stir in sugar gradually to handle.

Add quantity of water sufficient to achieve the proper thickness of the candy base. Using the least volume of water possible helps speed up the drying process.

Flavor and color as desired.

Using a piping bag, a dough press, or a large syringe, place a bit of candy on parchment paper.

Traditionally the mint was flattened with the tines of a fork.

Flavors can be either mint varieties or fruit.

I place the parchment paper on cooling racks and situate it in front of a window fan to facilitate drying the candy. This typically takes 24+ hours.

Nota

Recipe from "Pet Recipes" the Pet Milk Cookbook, copyright 1931.

These mints were commonly available in candy stores around the holidays. They were typically pastel colored and were available as either some type of mint or fruit (e.g. peppermint, wintergreen, orange, lime, etc.)

For a TRIPLE recipe:

42 GM milk

2 Tbsp meringue powder

675 GM sugar

45 ml water

This yields approximately 780 GM candy

For every 160 GM of mix I used:

12 drops of Lorain oil flavoring

2-3 drops of concentrated gel coloring. More was necessary on occasion or if combining colors to create a new color, eg orange, raspberry.