3 lbs. fondant

Preparation

1. Obtain candy patty funnel and stick
2. Rubber mats or wax paper dusted with cornstarch.
3. Coloring and flavoring as desired

Step I

Place fondant in a double boiler and stir intermittently while heating.  The correct temperature of the fondant for making patties is about as hot as your fingers can stand it.

Step II

The coloring and flavoring is added while heating.  Any flavoring may be added (as mint) to the desired taste.

Step III

After heating to correct temperature the fondant is poured into the funnel with the stick placed at the bottom of funnel.

Step IV

The patties are dropped on wax paper as follows:  By lifting the stick up, the fondant drop out forming the patty.  A series of patties are made by an up and down motion of the stick while moving the funnel.

Special Comments

1.  Care must be exercised to get the proper temperature of the fondant.  If too hot, the mints will not hold their oval shape when dropped.
2. Overheating will cause white spots to form on patty.
3. A rubber mat is recommended in order to form corrugations on the bottom of patties–this will prevent them from sticking together when packed.
4. Dropping mints from funnel will require a little practice, but after a few tries, the technique will be mastered.

Also See

• Butterscotch Squares
• California Pecan Fudge
• Opera Creams

Original Recipe