Peppermint And Wintergreen Wafers Recipe

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Ingredients for Peppermint And Wintergreen Wafers

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
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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.