How To Make Candied Mint Leaves Recipes

TRADITIONAL CANDIED MINT LEAVES

Steps:

• Pick you mint leaves away from the stem's.
• Whisk one egg white until frothy. Then lightly Brush the egg white onto each mint leaf. If using the no egg method Instead of the egg white you can brush you're mint leaves with corn syrup/Golden syrup/thick Sugar syrup.
• Cover the mint leaves in white sugar and allow them to dry on parchment paper for 24 hours. If using the no egg method dehydrate for 2-4 hours or until the sugar has dried

CANDIED MINT LEAVES

Steps:

• Beat cream cheese until light and fluffy. Gradually add Confectioners Sugar, heating well (mixture will be dry and crumbly).
• Add peppermint extract and mix well. Divide and color ball of mixture with green food coloring. (Candy may be bagged in plastic and held at room temperature for several days at this point, if desired).
• If mixture becomes sticky as it stands, knead in more confectioners sugar until candy is smooth and pliable.
• Pinch off a small piece of candy and roll into a ball. Roll ball in sugar and press, one at a time into plastic mold. Immediately turn mold over onto waxed or parchment paper and release candy leaves. Allow to dry, uncovered, overnight.
• Store in an airtight container at room temperature.

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.