Quick French Mints from The Times Cookery Book by Katie Stewart
Measure the sugar and water into a saucepan. Stir over low heat to dissolve the sugar. Bring up to the boil and cook rapidly until the temperature on a sugar thermometer reads 240°F (116°C), or...
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Ingredients
- ¼ pint (1½ dl) water
- 1 lb (450 g) granulated sugar
- few drops green colouring
- 6 drops oil of peppermint
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