Charlottechicken Posted September 20, 2006 Share Posted September 20, 2006 Does anyone have a good recipe for peppermint creams? The only recipe I have uses evaporated milk and I am not sure how long they will keep for. A bag of my favourite bought ones has glucose syrup listed in the ingredients, better than evap surely, but can you buy it? Quote Link to comment Share on other sites More sharing options...
Lesley Posted September 20, 2006 Share Posted September 20, 2006 You should be able to get Glucose Syrup in Boots, other Chemists or some supermarkets (or a cake decorating shop if you have one) Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted September 20, 2006 Share Posted September 20, 2006 sainsburys sell glucose syrup (I use it for a cruchy cake recipe) it's made by super cook, and comes in a little plastic jar with a red lid, it's called liquid glucose, and beware..... it's very sticky karen x Quote Link to comment Share on other sites More sharing options...
Guest Posted September 21, 2006 Share Posted September 21, 2006 At school we just used to use, icing sugar, a bit of water and peppermint essence Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted September 21, 2006 Share Posted September 21, 2006 So did we Debs. Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted September 21, 2006 Author Share Posted September 21, 2006 At school we just used to use, icing sugar, a bit of water and peppermint essence Sounds like peppermint icing to me Can't find the glucose syrup, may try the evap recipe and see how it goes, probably acquires the correct consistency that way. Quote Link to comment Share on other sites More sharing options...
bunee1 Posted September 21, 2006 Share Posted September 21, 2006 This one sounds good off of the womans hour page .... Makes about 28 peppermints 375g icing sugar 2 small egg whites a few drops of peppermint essence or to taste Method Sift the icing sugar into a bowl. Using a wooden spoon roughly beat in the egg white, along with a few drops of peppermint essence into the sugar. As the sugar begins to form rough balls, gently knead until it forms a smooth dough. Adjust the peppermint flavour to taste. Sprinkle some sifted icing sugar on to a spotless work surface and turn out the peppermint paste. Then either roll out paste to 5mm (¼ inch) thickness and using a pastry cutter, stamp out the peppermint creams. Or divide the paste into 28 pieces, roll each ball in the palm of your hand and lightly flatten into discs. Cover a cooling rack with some greaseproof paper and arrange the soft peppermint creams on top. Cover with more greaseproof paper. Leave in a cool place for at least 24 hours, so that they become crisp and firm on the outside and soft on the inside. Pack into a pretty box or bag lisned with tissue paper. Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted September 21, 2006 Author Share Posted September 21, 2006 Thanks Hannah! I know the recipe needs something else in it to keep the sweets soft in the middle and crisp on the outside, I will try your recipe out as well. Of course plenty of egg whites available so this will be the cheapest option Any excuse to eat loads of sweets Quote Link to comment Share on other sites More sharing options...
Laura007 Posted September 21, 2006 Share Posted September 21, 2006 i think you can use condensed milk. Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted September 22, 2006 Author Share Posted September 22, 2006 i think you can use condensed milk. Ooh, thanks Laura, I can try this as well, I have a large tin of condensed milk in the cupboard just waiting to be used up. Quote Link to comment Share on other sites More sharing options...
fourfinches Posted September 26, 2006 Share Posted September 26, 2006 If you don't want to use raw eggs this is another alternatice I've used before. 450g sieved icing sugar 1tsp peppermint essence 50g melted butter 2 tbsp milk extra icing sugar green colouring (if desired) Combine melted butter with milk & gradually stir into sifted icing sugar. Add pepermint essence (& food colouring) and mix well. Turn out onto surface dusted with icing sugar. Roll out to desired thickness. Score surface of mixture with fork. Cut into rounds using biscuit cutter. Leave in cool place until firm You can dip them in melted chocolate too! Morag Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted December 6, 2006 Author Share Posted December 6, 2006 Bumping up for anyone interested in making these for pressies Quote Link to comment Share on other sites More sharing options...
