- 1
Ingredients
- fresh roses
- one lemon, sliced thinly
- boiling water
- 1 1/2 cups of sugar
- 1/2 teaspoon of peppermint extract (you can also use other flavors such as lemon)
Preparation
Step 1
I took their basic recipe and used rose petal & lemon infused water instead of the herbal tea called for. Roses have cooling, anti-inflammatory properties and can also be helpful in treating colds and flu, making these perfect for soothing sore throats. I make many of my candies without refined sugar, such as
To make these peppermint drops you’ll need:
boiling water
First, you’ll want to prepare your infusion. Layer thin slices of lemon and fresh rose petals in a jar or heat proof measuring cup until you reach near the top.
Pour boiling water over the layers and immediately top with a saucer to keep in all of the rosy/lemon vapors. Let this steep for about 30 minutes then strain. Depending on the color of petals used, it will have turned a lovely pinkish color as shown below:
Measure out 1 cup of rose-lemon water and put in a large deep pot (you will need the extra room to keep the candy from boiling over.) Add the 1 1/2 cups of sugar and stir until dissolved. Boil this mixture over medium to medium-high heat, without stirring, until it reaches 300-310 degrees Fahrenheit. Periodically wipe down the insides with a pastry brush and water or a dampened rag to prevent crystallization from occurring.
Here is where the book & I differ. They say to let it cool until 110 degrees then stir in the peppermint extract and pour 1/4 teaspoon sized drops onto a well buttered board or cookie sheet.
I find it easier to make these in powdered sugar molds. Fill a large cookie sheet or cake pan with powdered sugar. Using something small, like your peppermint extract top, make tiny indentations in the sugar.
After removing from the heat, stir in your peppermint extract then pour teaspoonfuls of the hot mixture into the powder sugar forms and allow to harden.
Yes, you can make them plain too. If you use the rose/lemon infusion, it tastes a tiny bit… flowery without the extract, I thought. I like how the peppermint balances out the sweetness, but I made a batch with lemon extract and it was very pleasant too, in a milder way.
I too thought the powdered sugar mold was a fantastic idea! I have a few glass cookie stamps that might work in putting a design on one side. Oddly enough, the cookie stamp I use the most is the bottom of the plunger from my Cuisinart. It’s a nice ribbed multi-circular design that makes really pretty sugar cookies and peanut butter cookies. I wonder if the powdered sugar would hold the design….
maybe try ginger tea too.
I use a spoon but still sometimes end up with extra that’s setting up too fast – for that you can have a plate covered with a piece of parchment paper ready. Just pour any extra into a thin layer and break into pieces when hardened. Or, have a few candy/lollipop molds ready on standby.
Hi Jess – I’m sorry to hear that! A few ideas: check to see if your candy thermometer is accurate (mine is off over 10 degrees, so I have to remember to keep that in mind) – you can dip it in boiling water and see if it registers 212 degrees F (though that will vary a bit with elevation, it can give you a general idea.) You could also use the cold water test instead:
Make sure you’re using a heavy duty pan and try cooking at a lower temperature – it will take longer, but there’s less risk of scorching.
Those are a few ideas. I’m going to make a batch up today or tomorrow and I’ll try to observe as I go to see if I spot any other variables that I forgot to mention!
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