These Christmas peppermint candies requires rice paper. Rice paper is a thin, edible paper available in Asian supermarkets, speciality stores and delis.
Christmas peppermint candies
- 180ml (2/3 cup) glucose syrup
- 290g (11/3 cups) castor sugar
- 2,5ml (½ tsp) peppermint essence
- 2 sheets rice paper, cut or stamped into snowflake shapes
Place the glucose syrup and sugar in a small saucepan over low heat and cook, without stirring, until the sugar has dissolved. Increase the heat to medium and simmer for 4 – 5 minutes or until itreaches 110ºC (thread stage) on a sugar thermometer. Remove from the heat and stir through the peppermint essence.
Allow the mixture to stand for 5 minutes, then spoon into 2 x 12-hole, 1½-tablespoon-capacity mini muffin trays lined with cupcake cases. Allow to cool at room temperature until set, about 2 – 3 hours.
Decorate with rice-paper snowflakes to serve.