Aunt Caroline's Dixieland Recipes/Candy/After Dinner Mints

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2 cups of sugar,
⅓ cup boiling water,
¼ cup molasses,
4 drops oil of spearmint.

Put sugar and molasses into a smooth, clean saucepan, and add boiling water, heat gradually to the boiling point, and boil to 258 degrees F., or until candy becomes brittle when tested in cold water, add flavoring, pour on an oiled slab or platter and when cool enough to handle pull until nearly white; pull into long strips about half an inch in diameter, and cut in small pieces with scissors; roll in powdered sugar, and keep in a covered jar for several days before using.