Candied Mint Leaves Food

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

CRYSTALLIZED MINT LEAVES

Steps:

• In a small bowl stir together egg white or reconstituted dried whites and water and brush onto leaves to lightly coat both sides. In a bowl toss leaves with sugar and transfer to a rack. Let leaves stand about 6 hours, or until dry. Leaves may be made 1 day ahead and kept in an airtight container at room temperature.

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.