Spicy Mint Cream
A candy made with peppermint oil and finished with a chocolate coating.
Ingredients
granulated sugar
375 g
purified water
125 ml
lemon juice
1 tsp
peppermint oil
6-8 drops
regular chocolate (for coating)
to taste
Instructions
1
Step 1
Pour granulated sugar, purified water, and lemon juice into a heavy-bottomed pot, heat over medium heat until the sugar dissolves, stirring constantly. Use a brush dipped in purified water to wipe sugar crystals off the pot edges during heating.
2
Step 2
Cook until a candy thermometer shows the syrup temperature reaches 115°C, then remove from heat and add peppermint oil.
3
Step 3
Pour the mixture onto a moist work surface, let cool for a few minutes, then use a wet flat spatula to stir in a figure-8 motion for about 10 minutes, until the syrup turns opaque and slightly thickens. If it is still too soft, let it rest for 30 minutes to firm up slightly.
4
Step 4
Scoop into individual sugar pieces with a teaspoon, arrange on heat-resistant paper to cool.
5
Step 5
Coat the sugar pieces in regular chocolate, just like making Abnery brandy dried candies (see page 118).
