Try this Peppermint Toads recipe, or contribute your own.
- Carbohydrate 20.0802419673241 g
- Cholesterol 10.189375 mg
- Fat 2.7598671875 g
- Fiber 2.43750003632158E-05 g
- Protein 0.15246875 g
- Saturated Fat 1.713005 g
- Serving Size 1 1 toad (28g)
- Sodium 5.310165625 mg
- Sugar 20.0802175923237 g
- Trans Fat 0.1498996875 g
- Calories 102 calories
Step-by-step
- In a medium sized saucepan, over medium heat, mix together the sugar, corn syrup, cream of tartar, and cream.
- Boil to the soft ball stage (235° F or 113°C).
- Let cool for a few minutes before adding in the peppermint oil.
- To make toad-like, use a half-half mix of green and brown food colour gel.
- Stir until completely mixed together.
- Lightly powder the moulds.
- Spoon into the moulds and set aside to cool.
- Once cool, press out of molds (don't leave for too long, otherwise they become difficult to pop out.)
Standard fondant-centered chocolates rely on invertase to liquefy a sugar center over time, but this old-fashioned confection achieves its pliable interior through a direct boil method. Sugar, corn syrup, cream of tartar, and cream are heated together to precisely 235 degrees Fahrenheit. Reaching this specific thermal threshold drives off excess water while the invert sugars generated by the corn syrup and cream of tartar prevent the sucrose molecules from recrystallizing into a hard, brittle pane. Without that acid from the cream of tartar, the mixture would quickly turn into grainy glass.
Controlling Temperature and Sugar Crystallization
Accuracy matters during the boiling stage. Use a digital candy thermometer clipped to the side of the medium saucepan to monitor progress. Once the mixture hits 235 degrees Fahrenheit, remove the pan immediately from the heat source. Allow the syrup to cool slightly before introducing the volatile peppermint oil. Adding essential oils to boiling sugar causes the aromatic compounds to flash off into the air, leaving behind a flat flavor profile. Stirring in the green and brown food gels while the mixture is warm ensures uniform distribution without overworking the mass. Lightly powdering the chocolate moulds with cornstarch creates a microscopic barrier that prevents the sugar paste from adhering permanently to the plastic details. Spoon the mixture into the cavities quickly because the cooling sugar sets rapidly.
- Unmold the candies within an hour of pouring; leaving them overnight causes the sugar to bind tightly to the mold surface.
- Store finished confections in an airtight container at room temperature with parchment paper between layers to prevent moisture absorption.
- If the mixture hardens in the pan before filling, add a single teaspoon of water and warm gently over low heat to restore fluidity.
