I am searching for a recipe for homemade peppermint candy. I have
extensive food allergies, and I can no longer use store brand breath
mints or candies. I need to find a home made alternative.

I know there are many good recipes out there for making peppermint
candy (similar to the candy canes and peppermint candies that are so
popular at Christmas). Unfortunately, I can't find them.

The few recipes I found called for the use of powdered or
confectioners sugar (and that form of sugar contains gum and corn --
both of which are problem ingredients for me and my family). I need a
recipe thta involved regular, granulated sugar instead of powdered or
confectioners sugar.

Any suggestions would be appreciated. Thanks.

"Tom Hapka" > wrote in message
...
> I am searching for a recipe for homemade peppermint candy. I have
> extensive food allergies, and I can no longer use store brand breath
> mints or candies. I need to find a home made alternative.
>
> I know there are many good recipes out there for making peppermint
> candy (similar to the candy canes and peppermint candies that are so
> popular at Christmas). Unfortunately, I can't find them.
>
> The few recipes I found called for the use of powdered or
> confectioners sugar (and that form of sugar contains gum and corn --
> both of which are problem ingredients for me and my family). I need a
> recipe thta involved regular, granulated sugar instead of powdered or
> confectioners sugar.
>
> Any suggestions would be appreciated. Thanks.

Can you eat corn syrup? If not, then I think you are going to have problems
finding a hard candy recipe. I would suspect that glucose, which you could
substitute for the corn syrup, is also made from corn.

"Vox Humana" wrote:
> Can you eat corn syrup? If not, then I think you are going to have
problems
> finding a hard candy recipe. I would suspect that glucose, which you
could
> substitute for the corn syrup, is also made from corn.

Hard candy can be made without corn syrup, if all you're using the syrup for
is to prevent crystallization. White vinegar can perform the same function,
working in the same way glucose does.

Confectioner's sugar is also unnecessary in hard candy recipes. Granulated
sugar alone does just fine.

The poster will now have to watch out for additives in artificial colors and
flavors used in candies. Read labels carefully, and use additives exactly as
directed. As you're reading those labels, you'll probably find some dandy
and simple hard candy recipes.

> The few recipes I found called for the use of powdered or
> confectioners sugar (and that form of sugar contains gum and corn --
> both of which are problem ingredients for me and my family).


Hi Tom,

You can get gluten-free powdered sugar at health-food stores. It contains
no corn starch or other additives, it's just plain sugar ground into fine
powder.

Hope that helps.


~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~
Mimi Cummins
co-author of the book "Christmas Cookies Are for Giving: Recipes, Stories
and Tips for Making Heartwarming Gifts"
Available at http://www.tyrpublishing.com/necart/item1.html
at Amazon.com, Barnes & Noble ( www.bn.com ) or your favorite bookstore.
ISBN: 0972347399
~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~

In article >,
"M. Cummins" > wrote:

> You can get gluten-free powdered sugar at health-food stores. It contains
> no corn starch or other additives, it's just plain sugar ground into fine
> powder.

Corn starch doesn't contain gluten.

Rather than buying powdered sugar, just mill some regular sugar in a
food processor for two minutes.

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"Scott" > wrote in message
...
> In article >,
> "M. Cummins" > wrote:
>
> > You can get gluten-free powdered sugar at health-food stores. It
contains
> > no corn starch or other additives, it's just plain sugar ground into
fine
> > powder.
>
> Corn starch doesn't contain gluten.
>
> Rather than buying powdered sugar, just mill some regular sugar in a
> food processor for two minutes.
>

I mill granulated sugar to reduce its particle size when I bake cakes. I
have never been able to achieve anything that resembles confectioner's sugar
with the food processor.

Thanks for the replies. However, I'm still in the same bind.

I NEED to find a recipe... at the moment, I don't have one, and I've
got no clue where to find one. I know this isn't impossible... fairly
pure candy was being made 100 years ago.

Powdered sugar is out of the question... powdered and or confectioners
sugar almost always contains gum.

Corn is another ingredient to avoid.

I don't plan to color my candy, and I know that pure essential oils
like cinnamon or peppermint would be fine. Granultaed sugar is fine
as well.

Can anyone direct me to a recipe?

Tom Hapka wrote:

>Thanks for the replies. However, I'm still in the same bind.
>
>I NEED to find a recipe... at the moment, I don't have one, and I've
>got no clue where to find one. I know this isn't impossible... fairly
>pure candy was being made 100 years ago.
>
>Powdered sugar is out of the question... powdered and or confectioners
>sugar almost always contains gum.
>
>Corn is another ingredient to avoid.
>
>I don't plan to color my candy, and I know that pure essential oils
>like cinnamon or peppermint would be fine. Granultaed sugar is fine
>as well.
>
>Can anyone direct me to a recipe?
> =20
>
Buy or borrow/rent Professional Baking by Wayne Gisslen.

Read up on sugar boiling, especially pulled sugar.

There you will find the base recipe, 2 kg sugar-500g water- pinch of=20
cream of tartar. Boil to 315 F/157 C. Follow instructions for pulling.

You may flavor and color it as you like.

You will need a sugar thermometer and heat lamp.

Good luck.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

(Tom Hapka) wrote in message . com>...
> Thanks for the replies. However, I'm still in the same bind.
>
> I NEED to find a recipe... at the moment, I don't have one, and I've
> got no clue where to find one. I know this isn't impossible... fairly
> pure candy was being made 100 years ago.
>
> Powdered sugar is out of the question... powdered and or confectioners
> sugar almost always contains gum.
>
> Corn is another ingredient to avoid.
>
> I don't plan to color my candy, and I know that pure essential oils
> like cinnamon or peppermint would be fine. Granultaed sugar is fine
> as well.
>
> Can anyone direct me to a recipe?

Well the simplest hard candy recipe is just by boiling 1000 grams
sugar with 320 grams of water and 0.5 gram cream of tartar rapidly to
135 degrees C .A copper pot is best suited for this but a stainless
steel one will do satisfactorily.
Then immediately pour into an oiled marble slab and let it cool until
plastic enough to handle( not to fluid but will just cohesive enough
for turning and folding). At this point you can add desired colour
and the peppermint extract and turn or fold it with a paint scraper
until slightly firm.
Then with latex gloved hands fold it and stretch it just like you
handle pulled suger.Then you can cut that into sizes.As an option
You can roll that in extra fine granulated sugar and wrap.
An option is to add the colour (before the pot is turned into the
marble slab) and then swirl it carefully to mix it.
Roy