I'm remembering a simple mint that's essentially sugar, a little food
coloring, and mint extract. The experior is thin 'set' shell that
isn't gooey, and the interior is the same substance, but remains
slightly soft & creamy. I looked up some recipes on the web, and I
think maybe the (uncooked) powdered sugar and sweetened condensed milk
type were what I was thinking of. However, in the current heat and
humidity, these don't 'set'. I'd kind of like something that *was*
viable in summer.

I flavored this first batch not with extract, but with ver finely
chopped fresh mint. Unfortunately, the color didn't bleed, so will
probably have to add a little food coloring. But the flavor is good.
I'd like to also try lemon and orange juice/zest for variations.

Does anyone have experience with a very easy 'mint' recipe that might
be something like what I'm thinking of? I would go for 'set' all the
way through, in preference to shell+softer interior.

Frogleg > writes:

> I'm remembering a simple mint that's essentially sugar, a little food
> coloring, and mint extract. The experior is thin 'set' shell that
> isn't gooey, and the interior is the same substance, but remains
> slightly soft & creamy. I looked up some recipes on the web, and I
> think maybe the (uncooked) powdered sugar and sweetened condensed milk
> type were what I was thinking of. However, in the current heat and
> humidity, these don't 'set'. I'd kind of like something that *was*
> viable in summer.

Sounds a lot like the peppermint creams my mother would make when I
was a child.

A quick google threw this up

http://www.cookingcache.com/dessert/...mpatties.shtml

It looks right to me, I can only vaguely remember the making process.
hope it helps,

Jon

On Tue, 16 Aug 2005 22:57:49 +0100, Jon Firestar
> wrote:

>
>Frogleg > writes:
>
>> I'm remembering a simple mint that's essentially sugar, a little food
>> coloring, and mint extract. The experior is thin 'set' shell that
>> isn't gooey, and the interior is the same substance, but remains
>> slightly soft & creamy.
>
>A quick google threw this up
>
>http://www.cookingcache.com/dessert/...mpatties.shtml
>
>It looks right to me, I can only vaguely remember the making process.
>hope it helps,

Thanks. That wasn't exactly what I had in mind, but it looks worth
trying. I have all the ingredients on hand, too. :-)

"Frogleg" > wrote in message
...
> I'm remembering a simple mint that's essentially sugar, a little food
> coloring, and mint extract. The experior is thin 'set' shell that
> isn't gooey, and the interior is the same substance, but remains
> slightly soft & creamy. I looked up some recipes on the web, and I
> think maybe the (uncooked) powdered sugar and sweetened condensed milk
> type were what I was thinking of. However, in the current heat and
> humidity, these don't 'set'. I'd kind of like something that *was*
> viable in summer.
>
> I flavored this first batch not with extract, but with ver finely
> chopped fresh mint. Unfortunately, the color didn't bleed, so will
> probably have to add a little food coloring. But the flavor is good.
> I'd like to also try lemon and orange juice/zest for variations.
>
> Does anyone have experience with a very easy 'mint' recipe that might
> be something like what I'm thinking of? I would go for 'set' all the
> way through, in preference to shell+softer interior.
============

I make one with cream cheese. Extremely easy and tasty and I use various
food colors and extracts (optional, of course).


--
Syssi

On Tue, 16 Aug 2005 22:44:23 GMT, Syssi wrote:
>
> I make one with cream cheese. Extremely easy and tasty and I use various
> food colors and extracts (optional, of course).

The only color I want is a chocolate coating... does it have one?

On Tue, 16 Aug 2005 22:44:23 GMT, "Syssi" >
wrote:

>
>
>"Frogleg" > wrote

>> I'm remembering a simple mint that's essentially sugar, a little food
>> coloring, and mint extract.
>
>I make one with cream cheese. Extremely easy and tasty and I use various
>food colors and extracts (optional, of course).

Yes, I saw some cream cheese recipes. But to me, cream cheese always
shouts its own particular flavor. Still, I might give it a try.
Thanks.

On Tue, 16 Aug 2005 22:44:23 GMT, "Syssi" >
wrote:

>I make one with cream cheese. Extremely easy and tasty and I use various
>food colors and extracts (optional, of course).

That sounds good. Recipe?

---


"Foutain of youth? We have enough youth, what we need is a fountain
of smart..." -seen on a bumper sticker

Frogleg wrote:
> I'm remembering a simple mint that's essentially sugar, a little food
> coloring, and mint extract. The experior is thin 'set' shell that
> isn't gooey, and the interior is the same substance, but remains
> slightly soft & creamy. I looked up some recipes on the web, and I
> think maybe the (uncooked) powdered sugar and sweetened condensed milk
> type were what I was thinking of. However, in the current heat and
> humidity, these don't 'set'. I'd kind of like something that *was*
> viable in summer.
>
> I flavored this first batch not with extract, but with ver finely
> chopped fresh mint. Unfortunately, the color didn't bleed, so will
> probably have to add a little food coloring. But the flavor is good.
> I'd like to also try lemon and orange juice/zest for variations.
>
> Does anyone have experience with a very easy 'mint' recipe that might
> be something like what I'm thinking of? I would go for 'set' all the
> way through, in preference to shell+softer interior.

If you mean the after dinner mints that look like a smaller version of
York Peppermint Patty most folks buy the commercial variety, really
doesn't pay to try making them... they don't cost much and most folks
don't eat them because most folks don't care for mint.

Sheldon

"Sheldon" > wrote in message
ups.com...

<snip>

> If you mean the after dinner mints that look like a smaller version of
> York Peppermint Patty most folks buy the commercial variety, really
> doesn't pay to try making them... they don't cost much and most folks
> don't eat them because most folks don't care for mint.
>
> Sheldon

Or the Andes

http://www.tootsie.com/andes.html

That used to be a Stocking Stuffer at Christmas time.

Dimitri

On Tue, 16 Aug 2005 23:47:09 GMT, Dimitri wrote:

>
> "Sheldon" > wrote in message
> ups.com...
>
> <snip>
>
> > If you mean the after dinner mints that look like a smaller version of
> > York Peppermint Patty most folks buy the commercial variety, really
> > doesn't pay to try making them... they don't cost much and most folks
> > don't eat them because most folks don't care for mint.
> >
> > Sheldon
>
> Or the Andes
>
> http://www.tootsie.com/andes.html
>
They are the only mint my husband will eat (I like them too).

sf wrote:

> On Tue, 16 Aug 2005 23:47:09 GMT, Dimitri wrote:
>
> >
> > "Sheldon" > wrote in message
> > ups.com...
> >
> > <snip>
> >
> > > If you mean the after dinner mints that look like a smaller
> version of
> > > York Peppermint Patty most folks buy the commercial variety,
> really
> > > doesn't pay to try making them... they don't cost much and most
> folks
> > > don't eat them because most folks don't care for mint.
> > >
> > > Sheldon
> >
> > Or the Andes
> >
> > http://www.tootsie.com/andes.html
> >
> They are the only mint my husband will eat (I like them too).

The U.S. "Girl Scouts" used to sell them door to door, they were not bad
but i can think of a number of better uses for chocolate than to combine
it with mint. Though i do have a chocolate mint fig recipe that is
quite good.
---
JL

I'm not a big mint fan, but I do like Ande's occasionally.

```````````````

On Wed, 17 Aug 2005 01:20:48 GMT, Joseph Littleshoes wrote:

> The U.S. "Girl Scouts" used to sell them door to door, they were not bad
> but i can think of a number of better uses for chocolate than to combine
> it with mint. Though i do have a chocolate mint fig recipe that is
> quite good.

Joseph Littleshoes wrote:

> sf wrote:
>
> > On Tue, 16 Aug 2005 23:47:09 GMT, Dimitri wrote:
> >
> > >
> > > "Sheldon" > wrote in message
> > > ups.com...
> > >
> > > <snip>
> > >
> > > > If you mean the after dinner mints that look like a smaller
> > version of
> > > > York Peppermint Patty most folks buy the commercial variety,
> > really
> > > > doesn't pay to try making them... they don't cost much and most
> > folks
> > > > don't eat them because most folks don't care for mint.
> > > >
> > > > Sheldon
> > >
> > > Or the Andes
> > >
> > > http://www.tootsie.com/andes.html
> > >
> > They are the only mint my husband will eat (I like them too).
>
> The U.S. "Girl Scouts" used to sell them door to door, they were not
> bad but i can think of a number of better uses for chocolate than to
> combine it with mint. Though i do have a chocolate mint fig recipe
> that is quite good.


The Girl Scout Thin Mint cookies aren't very much like Andes candies.
They both have some mint and chocolate, but that's about as far as it
goes. One's a candy, the other a cookie.

I personally like mint and chocolate combined.




Brian

On Wed, 17 Aug 2005 01:20:48 GMT, Joseph Littleshoes
> wrote:

>sf wrote:
>
>> On Tue, 16 Aug 2005 23:47:09 GMT, Dimitri wrote:
>>
>> >
>> > "Sheldon" > wrote in message
>> > ups.com...
>> >
>> > <snip>
>> >
>> > > If you mean the after dinner mints that look like a smaller
>> version of
>> > > York Peppermint Patty most folks buy the commercial variety,
>> really
>> > > doesn't pay to try making them... they don't cost much and most
>> folks
>> > > don't eat them because most folks don't care for mint.
>> > >
>> > > Sheldon
>> >
>> > Or the Andes
>> >
>> > http://www.tootsie.com/andes.html
>> >
>> They are the only mint my husband will eat (I like them too).
>
>The U.S. "Girl Scouts" used to sell them door to door, they were not bad
>but i can think of a number of better uses for chocolate than to combine
>it with mint. Though i do have a chocolate mint fig recipe that is
>quite good.
>---
>JL

We're all so different! I adore chocolate/mint in combination: Thin
Mint Girl Scout cookies, mint chocolate chip ice cream, Penzeys cocoa
with mint, chocolate mint truffles ... :-)

Vive la difference!

TammyM

On Tue, 16 Aug 2005 23:47:09 GMT, "Dimitri" >
wrote:

>Or the Andes
>
>http://www.tootsie.com/andes.html
>
>That used to be a Stocking Stuffer at Christmas time.
>

We have a local store that sells Hershey's Ice Cream. One of the
flavors is Andes Mint. Kind of like mint chocolate chip, but the
chocolate is soft and smooth instead of crunchy little bits.

---


"Foutain of youth? We have enough youth, what we need is a fountain
of smart..." -seen on a bumper sticker

Those sweets are sold here. I don't have a recipe, but there are only 2
ingredients: sugar and mint oil. I suspect the texture depends on the
cooking method used.

A type of flat simple mint like a disc, or poker chip, was fairly common
some decades ago and I remember them particularly in an independent candy
shop. (How many of those exist today in the US, by the way? Good topic for
a Web site if it doesn't already exist. If it does, please post.) It
seemed to be made of hard fondant (melted sugar worked as it cools, to leave
fine crystal size). I went looking in likely old books (see PS at end of
today's "Pickled Peppers and Parrots (Muffuletta)" posting), but found no
explicit recipe except one in the 1965 (11th ed.) _Fannie Farmer Cookbook_
(US, fomerly _Boston Cooking School Cookbook_) calling them "Old-Fashioned
Peppermints" and just as I've described, flavored with oil of peppermint and
dropped as a hot slurry from a spoon onto waxed paper to set into disks.
Variation, "Wintergreen Wafers," with oil of wintergreen (I remember those
too, commercially). These are very basic mints, no refinements like
chocolate coating. That particular edition is fairly widely available on US
home shelves, or the used market (it was a, or the, mainstream US home
cookbook for many years).

(This sort of thing is not always available on Web searches.)

-- Max


"Frogleg" in :
| I'm remembering a simple mint that's essentially sugar,
| a little food coloring, and mint extract. The experior is
| thin 'set' shell that isn't gooey, and the interior is the
| same substance, but remains slightly soft & creamy.
| . . .
| Does anyone have experience with a very easy 'mint'
| recipe that might be something like what I'm thinking of?

On Wed, 17 Aug 2005 22:48:57 -0700, "Max Hauser"
> wrote:

>
>"Frogleg" in :
>| I'm remembering a simple mint that's essentially sugar,
>| a little food coloring, and mint extract. The experior is
>| thin 'set' shell that isn't gooey, and the interior is the
>| same substance, but remains slightly soft & creamy.
>
>A type of flat simple mint like a disc, or poker chip, was fairly common
>some decades ago and I remember them particularly in an independent candy
>shop. (How many of those exist today in the US, by the way? Good topic for
>a Web site if it doesn't already exist. If it does, please post.) It
>seemed to be made of hard fondant (melted sugar worked as it cools, to leave
>fine crystal size). I went looking in likely old books (see PS at end of
>today's "Pickled Peppers and Parrots (Muffuletta)" posting), but found no
>explicit recipe except one in the 1965 (11th ed.) _Fannie Farmer Cookbook_
>(US, fomerly _Boston Cooking School Cookbook_) calling them "Old-Fashioned
>Peppermints"

Thanks, Max. I believe I *am* remembering back a bit. I just tend to
think the world doesn't change in essentials. :-) Will have to go
find a Fanny Farmer (and look in Joy of Cooking).

I believe there is a growing number of local 'gourmet' chocolate shops
in larger metro areas of this country -- none in my neck of the woods
-- but I haven't seen a candy store in decades, except as museum
exhibits. Same with soda fountains. As a matter of fact, I was
thinking a candy store might be an interesting small business to
start.

"Frogleg" > wrote

> -- but I haven't seen a candy store in decades, except as museum
> exhibits. Same with soda fountains. As a matter of fact, I was
> thinking a candy store might be an interesting small business to
> start.

I'm with you. You would serve egg creams ... right??

nancy