Peppermint Lumps or something like that!

Bollards

Hello,
I've done a quick search and can't find the receipe which I'm looking for and wonder if anyone here can help me.
My mum is looking for a recipe for peppermint lumps. Apparently they used to make them in the war during rationing. As far as she can remember it uses peppermint essence, golden syrup, dried milk powder and butter, but we don't know what the quantities were. I can remember her making it for me in the 1970's and it was delicious. She used to do it in a flat tray and it was quite chewy.
I would appreciate it if anyone could help me out with this one and rekindle some memories!
Thanks

sandy2_2

This is a WI recipe

Wartime Mintoes Recipe

2 level tablespoons of Sugar,
2 level tablespoons of Golden Syrup,
1 teaspoon of Peppermint essence,
5 Tablespoons of Powdered Milk.might need extra also try using baby milk

Put Sugar and Golden Syrup together in a pan, and bring to the boil over a gentle heat, stirring all the time.

Once bubbling continue to boil, still stirring until all sugar is dissolved. About 5 mins on gentle heat.

Remove from heat, and stir in the peppermint and the 5 tablespoons of dried milk.

Roll into pencil strips on a surface dusted with icing sugar. (The mix should be stiffening, but just pliable.)

Snip the strips with scissors. ( You can alternate the position of the strip 90° clockwise then anti clockwise between snips for a suitable “humbug”/satins effect)

Store with a dusting of icing sugar to avoid sweets sticking

Seakay

I'm sure that your recipe is correct, but a whole teaspoon of peppermint essence does seem like an awful lot - I might give it a go ut start with a couple of drops of essence and then see how it goes.

Bongedone

You may like Kendal mint cake also. Used to get it all the time when visiting the lake district as a kid.

http://en.wikipedia.org/wiki/Kendal_mint_cake

Claire70_2

my nan used to make peppermint creams.. I dont have the recipe though. I remember as a child making them with her.

sandy2_2

This is the recipe I have,but haven't tried it

Peppermint Creams

8oz Icing Sugar
1 egg white
Few drops of peppermint extract

Beat the egg white lightly, until it's frothy. Beat the icing sugar into the egg white until you get a stiff dough. Dust work surface with a little icing sugar, turn out the dough, add 3 to 4 drops of peppermint extract and knead lightly to incorporate. Roll out dough to about 0.5cm thickness and stamp out rounds using small cutters. Lift carefully onto a tray and leave for a few hours to dry.

Bollards

sandy2 wrote: »

This is a WI recipe

Wartime Mintoes Recipe

2 level tablespoons of Sugar,
2 level tablespoons of Golden Syrup,
1 teaspoon of Peppermint essence,
5 Tablespoons of Powdered Milk.might need extra also try using baby milk

Put Sugar and Golden Syrup together in a pan, and bring to the boil over a gentle heat, stirring all the time.

Once bubbling continue to boil, still stirring until all sugar is dissolved. About 5 mins on gentle heat.

Remove from heat, and stir in the peppermint and the 5 tablespoons of dried milk.

Roll into pencil strips on a surface dusted with icing sugar. (The mix should be stiffening, but just pliable.)

Snip the strips with scissors. ( You can alternate the position of the strip 90° clockwise then anti clockwise between snips for a suitable “humbug”/satins effect)

Store with a dusting of icing sugar to avoid sweets sticking

That's the one. Mum made some and they are gorgeous - just as I remember them from being a child and my 3 year old DS loves them too. Needless to say, they are all gone...

eskj

Hi,

This is a similar recipe that my mum used to make. I think it was sourced from the New Zealand Every Girls and Boys Rally Cookbook.

Peppermint Cushions

1 Tbsp butter
2 Tbsp sugar
1/4 cup golden syrup
3/4 – 1 cup milk powder
1 tsp peppermint essence


Slowly boil butter, sugar and syrup until soft ball stage.
Take off heat and add essence and milk powder.
When cool enough to handle knead and roll into logs.
Cut each log into square cushions.
Dust lightly with milk powder to prevent sticking.

squeaky

Seakay wrote: »

I'm sure that your recipe is correct, but a whole teaspoon of peppermint essence does seem like an awful lot - I might give it a go ut start with a couple of drops of essence and then see how it goes.

For many of those essences I'd agree with you - but the peppermint one doesn't seem to be very strong. I made something with one tsp in recently and it wasn't very minty - so I'll be aiming at TWO tsps next time! **


** The "something" was an attempt at those after dinner mints with crunchy bits in. I bashed four ginger nuts into crumbs, put them in a jar and added a tsp of peppermint. Gave it a good shake, then warmed it in a cool oven to help re-crunch the biscuit. Kept the lid on to keep the peppermint flavour in, btw - which was why only a cool oven so I didn't blow the lid off the jar.

Then melted a knob of butter in a bowl sitting over simmering water (bain marie) and added a bar of 80% cocoa chocolate. When all melted stirred in the crumbled biscuit.

I used an ice cube tray, two tsps of the mix in each cube space, cooled, then in the freezer for 20 mins then transferred to the fridge.

They worked. Mostly - but next time I'll try two tsps of peppermint in the biscuit, perhaps one in with the chocolate as well, and definitely add some icing sugar into the chocolate.

Diflower

Maybe some people are referring to peppermint essence and others to extract or actual peppermint oil, which would be much stronger?

For the after dinner mints, this is how I've made them.
Mix granulated sugar with a few drops of peppermint oil; melt dark chocolate, spread half very thinly onto baking paper, sprinkle the minty sugar all over, then pour the rest of the chocolate on top and leave to nearly set. Cut into squares or cut out circles.
You can mix the sugar into the chocolate, but have to make sure the choc is just cool enough so it doesn't melt the sugar.
Hth:)

jackieglasgow

Thats how I would make them Diflower, although squeaky's idea sounds yummy, I would do it without the peppermint, and just use ginger nuts, the sainsbugs basics range ones are fab, and very ginger-y.