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Small Mints




  1. Cook sugar, water and cornsyrup in 2-quart saucepan
  2. Stir until sugar dissolves
  3. Cook to thread stage (232 degrees F)
  4. Add cream of tartar
  5. Beat with a wire whip until creamy
  6. Add a few drops of flavouring and food colouring
  7. Drop from teaspoon onto waxed paper forming patties (keep pan over hot water)
  8. Store tightly covered.
  9. Makes about 60
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