Before you start making your candy, be sure that your moulds are ready. Using several layers of aluminium foil, fold the aluminium foil into a cupshaped mould. If you want to make lollipops, you can poke a toothpick through the side of the cup-shaped mould. Place 2-3 mint leaves in each mould.
B) Making the ‘amber’ syrup
Pour seven tbsp of cane sugar into a saucepan Add two tbsp of water Add two tbsp of corn syrup to the mixture
Stir the mixture until the sugar has dissolved and the syrup is thoroughly mixed. Place the saucepan over the induction stove and bring the mixture to a slow boil. Add two drops of orange food colouring* and gently stir the mixture over low heat for 5 minutes. To know when to remove the syrup from the heat, test by dropping a small amount of the syrup into a glass of cold water. If it hardens and forms a ball immediately, it is ready. *If you do not want to use food colouring, you may boil the syrup for an additional 3-5 minutes until the syrup becomes slightly brownish yellow in colour.
Switch off the induction stove and carefully pour the mixture into the moulds. Advisory: Please be careful when pouring the hot mixture into the aluminium moulds. You may want to place the aluminium moulds on a paper plate (prior to pouring in the mixture) to contain spills. For added safety, you can consider using paper cups instead of aluminium moulds. If the mint leaves float, pour more syrup to immerse the leaves. Be careful, do not touch the syrup when it is still hot. Leave the syrup to cool at room temperature for about 10 minutes until it hardens.
Gently peel off the aluminium foil. And volia! Your ‘fossilised mint’ candy is now ready to be shared and eaten!
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