Tuesday, 2 August 2011

Candy: What's Hot Now: Mint Twists

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Mint Twists
Aug 2nd 2011, 10:02

Mint twists are a refreshing pulled taffy with a fun striped appearance. If you have never pulled taffy before, I recommend reading How to Pull Candy before beginning. I also recommend wearing two pairs of latex gloves while pulling, to prevent your hands from getting overheated or burned.


  • 2 cups granulated sugar
  • 1.5 cups light corn syrup
  • 1 cup water
  • 1/2 tsp peppermint extract
  • 3-4 drops green good coloring


1. Prepare two cookie sheets by spraying them with nonstick cooking spray. Preheat your oven to 200 degrees.

2. Combine sugar, corn syrup, and water in a large saucepan. Bring to a boil over medium heat, stirring continuously, until sugar dissolves. Continue cooking without stirring until candy reaches 260 (hard-ball stage).

3. Remove from heat immediately and stir in mint extract. Pour half of the mixture into a prepared cookie sheet and place it in the preheated oven to stay warm.

4. Add green food coloring to the remaining candy. Pour the candy out onto a marble slab or heat-safe cutting board. Allow it to sit briefly until it forms a “skin.”

5. Using a bench scraper or heat-safe spatula, begin spreading the candy out and pushing it back together, working it across the board and allowing it to cool.

6. As soon as the candy is cool enough to handle, pull it in long strands, bring the strand together, and repeat, twisting and pulling, until it has a satin-like finish and is an opaque color. Pull into a long rope about 1” thick. Place back on the cookie sheet and remove the uncolored candy from the oven.

7. Repeat the procedure with the white candy, pulling until you have a long, pearly white rope about 1” thick. Twist the green and white strands together, barber-shop style, until they do not separate. (You may need to re-warm the green briefly in the oven. Watch it carefully so that it doesn’t melt).

8. Pull the twisted candy into long strips, 1/2-inch in diameter, and cut with oiled kitchen shears into pieces about 4 inches long. Allow to cool completely before wrapping individually in waxed paper.

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