1864 - The Complete Confectioner, Pastry Cook and Baker

Clove, Ginger, or Peppermint Candy

DDV CULINARY

These are all made in the same way as raspberry,
using the essential oil of each for flavour.
For clove, the mixture, whilst boiling, is coloured with cochineal;
ginger with saffron; but the peppermint must be kept perfectly white,
except the stripes, which is done by cutting off as many pieces
from the bulk as you have colours, which should be in powder;
put a sufficiency in each piece to give the desired tint, and keep them warm.
When the remaining portion of the sugar is pulled,
lay them over the surface in narrow stripes,
double the roll together, and the face each way will be alike.
Pull them out into long sticks, and twist them;
make them round by rolling them under the hand,
or they may be cut into small pieces with a pair of shears or scissors.