Crystallized Mint Leaves Food

HOW TO MAKE CANDIED MINT LEAVES

Steps:

• Prepare the mint leaves. Pull the leaves off the stalk, and be sure to leave the stems. This will make them easier to handle, and you can always trim the stems off at the end. Rinse the mint leaves in cool water and gently pat them dry with a paper towel. If you are planning on using these leaves to decorate a cake, choose ones that look nice. Don't use any bruised or torn leaves.
• Beat the egg white in a small bowl until it turns frothy. You can do this using a fork or a small whisk. If you are worried about Salmonella, use pasteurized egg whites or dried egg whites instead. If you are going to use powdered egg whites, mix them with about 1 tablespoon (15 milliliters) of water first.
• Brush the egg white mixture onto the mint leaves as thinly as possible. Make sure that both sides are evenly coated, or the sugar won't stick. If the mixture is too runny after you have brushed it on, wait 1 minute before proceeding. This will allow the egg white to solidify a little.
• Coat both sides of the mint leaves with sugar. You can do this simply by tossing them in a bowl of sugar, or holding them by the stems and sprinkling sugar over them. You can also spread them out, cover them with sugar, flip them over, and cover them with more sugar.
• Transfer the leaves onto a parchment-lined baking sheet. Make sure that the leaves are not touching or overlapping, or they will stick together when they dry.
• Wait 24 hours for the leaves to dry, and don't cover the leaves while they are drying. Once the leaves are dry, you can store them in an airtight container or use them as a garnish.
• Use the leaves. You can eat them as a treat, or use them to garnish drinks, pastries, cakes, or even ice cream.

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.

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.

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