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Peppermint Creams
Minty |
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8oz./228g. Fondant
4oz./114g. Icing Sugar
1 tsp. Glycerine
1 tsp. Evaporated Milk
Peppermint Essence to taste
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Place all into a bowl except icing sugar.
Raise temperature to 105 degrees F. or 45 degrees C. stirring all the time.
Empty contents on to table and knead mix adding icing sugar as required until a pliable dough is reached.
Roll out 1/4 in./5 mm thick and cut with a 1 inch/2 1/2 cm plain cutter.
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Preparation Time: 1/2 hour |
Serves: 10 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Leo McDevitt-Sanford
United Kingdom |
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| This recipe has been viewed 8434 times. |
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