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Peppermint Creams

PREPARATION AND COOKING TIME:
YIELD:

  • Boil to 290°F 1 lb sugar in 6 fl oz water;
  • At 240°F add:
    • 2 tblsp liquid glucose;
    • 1 1/2 oz melted unsalted butter;
  • Pour onto oiled marble slab and with scraper:
    • Work in 3 tsp peppermint essence;
    • or a few drops of oil of peppermint;
  • When cool pull with oiled hands until opaque;
  • Shape into twisted oblongs or flat balls.

Variations:

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