“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:
25mins
YIELD:
50 mints
UNITS:
US

Ingredients Nutrition

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.

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