DELICIOUS SWEETS.

New Zealand Herald, Volume LXV, Issue 19918, 11 April 1928, Page 5

DELICIOUS SWEETS.

Peppermint Creams. —Ingredients: l£lb. granulated sugar, half a pint water, onehalf tablespoonfol glucose, or pinch cream of tartar, peppermint essence. Method: Dissolve the sugar in the water over a slow fire; when it begins to boil add the glucose or cream of tartar. Remove with a small wet brush any sugar crystals which may have formed round tha sides of the saucepan and take off any scum that arises. Boil without stirring until, when tested in cold water, it forms a soft ball or registers 240 degrees on the thermometer. Remove from the fire at once, let stand until the air bubbles have ceased, then pour into a large wet basin. When cool enough to bear a finger in it, stir with a wooden spoon, and soon as it begins to cream add sufficient peppermint essence to taste; then knead it well and roll out on a sugared board about one-eighth inch thick, cut into rounds with small cutter.

Coloured Fondants. —Very pretty and delicious sweets can be made by using the same ingredients as for peppermint creams, all except the peppermint, and by adding some other flavouring and cochineal. While the fondant is still soft, the cochineal should be added gradually till it is a pretty pink. Take care that it is well mixed in and does not look streaky. Lemon essence or vanilla are good flavourings. Walnut Balls.—A still further variety can be made by using the fondant in conjunction with walnuts. Divide the sweetmeat into two halves and tint onehalf with cochineal, leaving the other white, but flavouring it with vanilla. Roll it up into little balls between the hands, the palms having been previously sugared to prevent it sticking, and then press ahalf walnut into either side of each ball so that the fondant comes a little bit beyond each nut. These make very pretty and enjoyable bon-bons. Peanut —Put lib. sugar in an enamel saucepan and heat until the sugar is melted, stirring constantly. Have in readiness one quart of finely-chopped peanuts, which have been sprinkled with a pinch of salt. Place these in a buttered tin, warm slightly, and ponr over the peanuts the melted sugar. Sugar cookud this way will turn to caramel, and for this reason must be recovered from the stove , the moment it is dissolved.