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After Dinner Mints




Source of Recipe


Western Beet Sugar Producers..Salt Lake City...UT


Recipe Introduction


So professional looking, you'd never guess how easy it is. We chose a deli­cate pink for color and peppermint for flavor, but you can vary this to choice. Flavoring oils may be obtained at the drugstore. Remember, they are potent. so measure by drops.



List of Ingredients




1 cup boiling water
3 drops red vegetable coloring
2 cups Beet Sugar
1/4 teaspoon cream of tartar
3 drops oil of peppermint


Recipe



Combine boiling water, coloring, sugar and cream of tartar in sauce­pan; stir well to dissolve sugar. Cover pan and bring syrup to a boil; cook for 3 to 5 minutes or until sugar crystals are melted down from the sides of the pan. Uncover pan and continue cooking rapidly to a hard­-ball stage (262° F.). Remove from heat and pour into a lightly buttered shallow pan. Do this carefully, hold­ing the saucepan close to the cooling pan; do not scrape the last of the syrup from the pan. Sprinkle with oil of peppermint, but do not stir in. Let cool undisturbed until it can be handled. Knead candy until it can be picked up and pulled. Pull until candy is firm, but elastic, has a satin­-like finish, and breaks off when struck on a hard surface. Pull out to a 1/2 inch rope; cut off into 1/2 inch lengths, letting the pieces fall into a pan of powdered sugar. (This will keep the pieces from sticking to each other and will help crystallization of the candy.) Pour candy and powdered sugar into a quart jar, screw on top and let stand for 24 to 36 hours. When ready to use; dump contents of jar into a coarse sieve and shake off excess sugar. Makes 3/4 pound or 140 pieces.