Okay, here it is–she’s finally, really and truly, lost it.
And to that, I say, no, this post does not signify the losing of my marbles once and for all. That ship sailed long ago, misfits. At this point, there’s little any of us can do except sit back and laugh and laugh and laugh AND LAUGH AND LAUGH AND LAUGH.
These are just like the, um, “curiously strong,” ones you might find at your local grocery’s checkout. But you get to customize with any and every extract you can get yer pretty lil’ paws on. Wanna go all Victorian and old school? Use rose water or lavender. Or make sour raspberry pastilles. How ’bout vanilla mint? Or extreme cherry? Hell, why not cola, or lemon, or butter rum?
The options, misfits. THEY ARE ENDLESS.
Homemade Breath Mints
Makes 1 heaping pint of large-ish mints
2 cups dry gum paste mix (available at most craft stores in the cake decorating section)
2 Tablespoons water
2 1/2 Tablespoons (about 1 oz) peppermint extract (or flavor extract of your choice)
Several handfuls powdered sugar, for dusting
Optional: If you want a sour flavor (i.e. sour cherry, sour citrus, etc.), you’ll want to buy powdered citric acid and add it to taste. I have this around for occasional cheesemaking purposes. You can find it in many hobby/homebrew shops, online, in the canning section of some groceries, or in some ethnic and health food shops–I got mine at Whole Foods.
Dump the gum paste mix into a bowl with your citric acid, if using, and combine well.
Add the water and extract, stir well.
Tthen dust your work surfaces with powdered sugar and knead the mixture thoroughly into a stiff dough.
Taste a tiny piece to make sure the flavoring is strong enough for you, and adjust if necessary.
At this point, you can either roll out your dough and punch out shapes or cut it into rough squares, or just pinch off little pieces and roll it into balls. Either way, make sure to keep things lightly dusted with confectioner’s sugar to prevent sticking, and place finished mints onto powdered parchment.
After you’ve finished forming your mints, dust them with a little more powdered sugar. If you’ve rolled them into balls (like I have), they’ll be rounder if you shuffle the pan around to roll the balls around the cookie sheet’s surface.
Leave the mints to air dry on the parchment for 2 to 4 days, (less time for teeny tiny mints, more time for larger ones), tossing them once or twice a day to expose new sides to the air. When they’re hard and dry, pack them into recycled tins or the containers of your choice, and enjoy feeling like a DIY badass.
© 2012, Genevieve P. Charet. All rights reserved.Pin It