Real Mint candies
Fresh mint is wonderful for salads, for tea, stomach aces (kids and adults) and has a wonderful aroma and flavor. It is also great for hard candies!
I grow my own mint types in planters and pots in my balcony. This is wonderful when you want to make a fresh batch of mint candies – but you could also buy mint, as long as it is fresh. If your mint has wilted away a bit – just cut a bit from the bottom and put them in a cup of water. They will get back to action shortly and you will be able to make a really good candy. I highly recommend you to grow your own mint in a pot outside a window, in your garden or anywhere. Mint usually likes water and can thrive nicely in the shade or in full sunlight.
Mint candies are great – they even smell wonderful – and this is not so simple as most candies lock the smell!. They are a great way to refresh the pallet and give you a wonderful breath of fresh mint. Of course I’m not using menthol… natural, organic mint is the way to go! Don’t worry – it is not hot – it is just perfect!
Natural mint candies come in two types – the gentle and the strong (but not hot!). Both kinds are great for candy making and my friends and colleagues love these and they are refreshing and a great way to end lunch with a minty smile!
Here is the video of making the top candy on my youtube channel
Fresh mint hard candy recipe
Utensils required:
1/2 liter pot, stainless recommended
A long handle mixing spoon (use wood or stainless – not plastic!)
Candy thermometer or laser thermometer (don’t have any? – read this and do without!)
Digital or mechanical weight 0.1-0.01gram accuracy (not crucial but very useful)
A measuring cups and spoons set is very useful (but not a must!)
Parchment paper – 1/4 sheet will do
Powdered sugar (if you blend sugar yourself add 2% cornstarch)
Candy cutting bar – any cheap aluminum or stainless bar will do (or the back of a thick knife, but be careful!).
Ingredients
1/3’rd cups of sugar (70gr)
1/9’th cups of corn syrup (~two table spoons)
1/9’th cups of water
2-3 grams of freshly chopped mint leaves.
Make sure to cut the stems of all the leaves and weigh the leaves in advance. Make sure not to incorporate any stalks or other plant material or the candy will be unpleasant. Wash the leaves well, dry and weigh them. Be sure to chop them fine only when the protocol says so – if you do it in advance they will turn black. While chopping make sure to chop them rather fine, but don’t over do it, Strips of mint give the candy and extra beauty bonus.
Cooking time: 25minutes
Complexity Level: Medium!
Protocol
Mix the sugar, corn syrup and water in a small pot (0.5 liter size will do perfectly). Use a small burner or heating element so only the bottom of the pot is being heated. Allow the candy mix to reach 150°C or 300°F. Once it reaches 130C/266F – start chopping the leaves. As the temperature reaches the hard crack temp (150C, 300F) – turn off the heat and add the chopped leaves. Instantly and rapidly mix the leaves into the candy. It will sizzle and it will boil so use a long handled spoon! Mix well until it stops bubbling – releasing the leaves water content. It will take a minute or two. Once the leaves have been incorporated into the candy pour as fast as possible. Pour the hot candy onto some parchment paper or oiled marble surface. Allow to cool for 20-30seconds. Cut the candy into squares using the back of a knife or a thin metal bar and allow to cool. Break the candy pieces and store in an air tight container. That’s it! Enjoy!
Note For Beginners: Before you start please watch my 101 series including the hazard video. Hot candy burns badly. So please be careful, work slowly and if a spill occurs quickly run cold tap water on it. Work slowly, be careful and enjoy the process and the result.
Yours sweetly,
Saar
