Mints?

Frogleg said:

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/peppermintcreampatties.shtml

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

Jon

"Frogleg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Syssi said:

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?

Frogleg said:

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" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

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

Dimitri said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

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 said:

Dimitri said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

If you mean the after dinner mints that look like a smaller

version of

Quoted message said:

Quoted message said:

York Peppermint Patty most folks buy the commercial variety,

really

Quoted message said:

Quoted message said:

doesn't pay to try making them... they don't cost much and most

folks

Quoted message said:

Quoted message said:

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.

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

Joseph Littleshoes said:

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.

Jon Firestar said:

Frogleg said:

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/peppermintcreampatties.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. :-)

On Tue, 16 Aug 2005 22:44:23 GMT, "Syssi" <[email hidden]>

Quoted message said:

"Frogleg" <[email hidden]> wrote

Quoted message said:

Quoted message said:

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.

Joseph Littleshoes said:

sf said:

Dimitri said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

> If you mean the after dinner mints that look like a smaller

version of

Quoted message said:

> York Peppermint Patty most folks buy the commercial variety,

really

Quoted message said:

> doesn't pay to try making them... they don't cost much and most

folks

Quoted message said:

> 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

If we're discussing commercial mints, the first thing that came to mind
upon reading this post was After Eight mints. But you didn't mention a
chocolate coating.

I personally LOVE mint and choc together.......one of my favorite
childhood memories is of visiting my grandma in South Bend, Indiana,
and going to Bonnie Doon's for chocolate-mint ice cream sodas.

Jude said:

If we're discussing commercial mints, the first thing that came to
mind upon reading this post was After Eight mints. But you didn't
mention a chocolate coating.

Who didn't? It's usenet standard to quote a relevant portion of the
prior message to provide context. To do so from Google, click "show
options" and use the Reply shown in the expanded header.

Brian

Default User   Aug 17, 3:20 pm     show options
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From: "Default User" <[email hidden]> - Find messages by this
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Date: 17 Aug 2005 19:20:02 GMT
Local: Wed, Aug 17 2005 3:20 pm
Subject: Re: Mints?
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Jude said:

If we're discussing commercial mints, the first thing that came to
mind upon reading this post was After Eight mints. But you didn't
mention a chocolate coating.

Who didn't? It's usenet standard to quote a relevant portion of the
prior message to provide context. To do so from Google, click "show
options" and use the Reply shown in the expanded header.

Quoted message said:

I'm remembering a simple mint that's essentially sugar, a little food
coloring, and mint extract

This is from the original post. Sugar, food coloring, and mint can't
make a chocolate coating AFAIK.

Jude said:

Default User Aug 17, 3:20pm show options
Newsgroups: rec.food.cooking
From: "Default User" <[email hidden]> - Find messages by this
author
Date: 17 Aug 2005 19:20:02 GMT
Local: Wed, Aug 17 2005 3:20pm
Subject: Re: Mints?
Reply |Reply to Author| Forward| Print| Individual Message| Show
original| Report Abuse

Why did you do this and then just cut and paste instead of using the
reply with quotes and attributions?

Quoted message said:

Quoted message said:

I'm remembering a simple mint that's essentially sugar, a little
food coloring, and mint extract

This is from the original post. Sugar, food coloring, and mint can't
make a chocolate coating AFAIK.

Yet, the threading indicated that you didn't reply that post. See what
I mean? Google isn't that hard to use, especially once someone takes
time and trouble to explain it.

Brian

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.

Joseph Littleshoes said:

sf said:

Dimitri said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

> If you mean the after dinner mints that look like a smaller

version of

Quoted message said:

> York Peppermint Patty most folks buy the commercial variety,

really

Quoted message said:

> doesn't pay to try making them... they don't cost much and most

folks

Quoted message said:

> 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

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 news:[email hidden]:
| 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?

Max Hauser said:

"Frogleg" in news:[email hidden]:
| 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 [censored] 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.