A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Have the cream of tartar and oil of peppermint measured while the sugar is boiling. If it sugars before it is all dropped, add a little water and boil a minute or two.
Preserved exactly as written in the original source
Take one cupful of sugar crushed fine, and just moisten with boiling water
Boil five minutes
Take from the fire and add cream of tartar the size of a pea
Mix well and add four or five drops of oil of peppermint
Beat briskly until the mixture whitens
Drop quickly upon white paper
If it sugars before it is all dropped, add a little water and boil a minute or two
Modern guidance to help you succeed with this vintage recipe
Dissolving sugar in minimal water creates a supersaturated syrup that crystallizes when agitated. Cream of tartar (an acid) inverts some sucrose into glucose and fructose, which interferes with crystal formation and creates a smoother, creamier texture rather than large, grainy crystals. Beating the cooling syrup incorporates air and encourages the formation of tiny, uniform crystals that give the drops their characteristic white, opaque appearance and melt-in-your-mouth texture.
These peppermint drops can be made up to 2 weeks in advance. Once fully hardened, layer them between sheets of parchment paper in an airtight container.
Store in an airtight container at room temperature for up to 3 weeks. Keep away from heat and humidity. Do not refrigerate, as condensation will make the drops sticky. If drops become tacky, they have absorbed moisture and should be consumed within a few days.
AI-generated tips from Chef Cecil's culinary database
These peppermint drops can be made up to 2 weeks in advance. Once fully hardened, layer them between sheets of parchment paper in an airtight container.
Store in an airtight container at room temperature for up to 3 weeks. Keep away from heat and humidity. Do not refrigerate, as condensation will make the drops sticky. If drops become tacky, they have absorbed moisture and should be consumed within a few days.
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