Moravian Mints

The perfect sweet end to a meal. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate

• Ready In: 25 mins
• Yields: 50 mints

Ingredients

• 3  cups confectioners' sugar
• 1  cup water, boiling
• 12  drops  peppermint oil or 12  drops  wintergreen oil

Directions

1. Boil sugar and water to 238F or until a small amount forms a soft ball when dropped in cold water.
2. Add peppermint, remove from stove and beat until it thickens.
3. Drop from a spoon in thin patties on buttered wax paper.
4. If wintergreen is used, tint with red or green food coloring.