Sunday, 26 February 2012

Peppermint creams

I had the TV on in the background the other day, and Lorraine Pascale's programme Home Cooking Made Easy came on. And on it she showed us how to make Peppermint Creams, which took me straight back to my childhood, when I used to whip up batches of these sweets before you could say Blue Peter.

Popeye walked in, saw the Peppermint Creams, and nodded approvingly, and with his birthday coming up, I decided to rustle them up as a surprise.

Well, what I wasn't ready for was the baking (although perhaps not technically baking as there is no actual heat involved) nightmare that ensued. I couldn't find Lorraine's recipe on the internet, so I watch the programme again on i-Player and wrote down the ingredients and instructions. So, I basically think she just made the quantities up. The dough was sloppy, and not one bit minty (she suggests using 1/4 teaspoon of peppermint essence, which makes your dough less minty than a well chomped Wrigley's extra). So the ensuing process of adding more icing sugar, and more peppermint essence, went on for hours, trying to get the right consistency.

Anyway, the end result was fine, but I've googled a different recipe, which suggests you use these quantities instead:
320 grams icing sugar
130 grams condensed milk
2 teaspoons of peppermint extract
200 grams dark chocolate

{mix the icing sugar, condensed milk and peppermint
extract in a large mixing bowl, to form a dough}


{roll out your dough to about £1 thickness}

{cut out into shapes of your choice, re-rolling the excess
dough until it's all used up}

{melt the dark chocolate in a bowl over a pan of hot
water, and dip in your mints}

{leave chocolate to set in the fridge, then place in
 a presentation box of your choice}

{I used an empty Laduree box - if you don't know about
Laduree macaroons, have a little look at their website}
{tie a ribbon around, and that's it,  job done}

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