Peppermint And Wintergreen Wafers Recipe
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Instructions
- Prepare Plain Fondant, coloring part pink, and flavoring it with a few drops oil of wintergreen; leave the remainder white, but flavor it with a few drops of peppermint.
- Warm, put on a board over which a little confectioners sugar has been sifted, roll quickly to one-fourth inch thickness and cut into rounds with a large thimble, or small cutter.
- Dust with confectioners sugar and let stand a few hours to become firm.
- Plain Fondant
- 4 cups granulated sugar
- 1 cup corn syrup
- 1 cup boiling water
- 1/4 teaspoon cream of tartar
- Combine the ingredients.
- Stir until dissolved and beat to boiling point.
- Boil without stirring until a little, when tried in cold water, forms a soft ball, 238 degrees F.
- Pour onto a large platter slightly oiled with corn oil; cool until luke warm.
- Beat with a spoon or whisk, until creamy, then knead with the hands so it will not crumble.
- Put into a bowl lightly oiled with corn oil, cover and do not use for twenty-four hours.
- Then divide into portions, flavor, stand the bowl in warm water, color if desired, and use in making bonbons, etc.
- As this fondant contains corn syrup, it will not become grainy.
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