Fondant Mint Wafers
Instructions:
For those occasions when you want a delicious little mint, this recipe is really quite
nice. It shows you how a basic fondant recipe with a few additions becomes a truly delicious
candy.
Tools: Piping bag for making wafers
1 tablespoon butter
2 tablespoons plus 1 cup water
1⁄4 teaspoon unflavored gelatin
4 cups sugar
1⁄8 teaspoon mint oil
1⁄8 teaspoon invertase
Green food coloring as desired
About 11⁄2 pounds dark chocolate, chopped
and melted for tempering
Preparation time: 20 to 25 minutes plus at least 30 minutes for cooling
Yield: 35 to 40 wafers
- Lightly butter a 9 x 13-inch baking pan and sprinkle it with water to slightly dampen it. Set aside.
- Put 2 tablespoons of water into a small cup; sprinkle the gelatin into the water and set aside.
- Put the sugar and 1 cup of water in a large saucepan and bring the ingredients to a boil, stirring occasionally to dissolve the sugar. Cover the saucepan for 3 minutes to allow the water to wash the sugar down the sides of the pan.
- Remove the lid and clip a candy thermometer to the inside of the pan, being sure that the tip doesn’t touch the bottom of the pan. Cook the mixture to 245 degrees for about 15 to 20 minutes. Then remove from heat, remove the thermometer, and stir in the gelatin.
- Pour the mixture into the baking pan; sprinkle water lightly on top. Cool to 105 degrees, which takes about 1 hour to 1 hour and 15 minutes at room temperature.
- Work the mixture with a scraper on a marble slab until the batch is opaque and crumbly; this step takes about 7 to 10 minutes
- Line a large cookie sheet with wax paper and set aside.
- In a microwave, warm the mixture in a microwaveable bowl on high to 150 degrees, stopping every 45 seconds to stir. This step should take about 3 minutes, but microwaves vary.
- Add the mint oil and a couple of drops of green food coloring to make green mints. Stir about 1 minute and add the invertase; then stir again for about 1 minute.
- Put the mixture into a piping bag and pipe it into discs approximately 11⁄2 inches in diameter onto a lined cookie sheet.
- When the wafers are firm — after usually about 1 hour at room temperature — remove them from the cookie sheet. Now you’re ready to hand-dip them in dark chocolate.
- Temper the chocolate and then hand-dip the. Place each piece on a wax-paper–lined cookie sheet to dry for about 5 minutes at room temperature, but allow another 10 minutes for the chocolate to set.