Chewing Mints Recipes

Chewing Mints :

Part ( A )
  Cane or Beet Sugar                                       56 parts
  Glucose Syrup, Regular Grade                     100 parts
  Confectioner's Hardened Vegetable Fat          10 parts

Part ( B )
  Gelatine, Medium Bloom ( 180 Bloom )        0.5 parts
  Hot Water (40 deg.c.)                                  0.5 parts
  Whipped Egg Albumen in Glucose Syrup
    (10 per cent )                                              10 parts

Part ( C )
  Spearmint Oil                                               0.1 parts
  Peppermint Oil                                             0.1 parts

(a) Mix the cane or beet sugar, glucose syrup and fat given in part A and cook to 122 deg.C. (252 deg.F.)
(b) discontinue heating, release the steam and then blend in the mixed ingredients in part B
(c) mix in the flavourings listed in part C.