Double Mint Hard Candies
Tasty mint candies are great to have on hand when we need to freshen our breath, settle our stomachs, or just enjoy a minty treat. With a straightforward process that unfolds in the convenience of the microwave, these Double Mint Hard Candies come together as a testament to simplicity and tradition. The addition of Distiller’s Edition Single Batch Peppermint and Spearmint Oils elevates the simple candy with a nuanced burst of minty flavor.
- 1 cup of Granulated Sugar
- 1/2 cup of Light Corn Syrup
- 10 drops of Distiller’s Edition Single Batch Peppermint Oil
- 15 drops of Distiller’s Edition Single Batch Spearmint Oil
- Heat-Safe Candy Molds or Large Baking Sheet
- Confectioners Sugar
- Liquid Food Coloring (optional)
- Lightly spray a cookie sheet or each cavity of the candy molds with cooking spray.
- Thoroughly mix the granulated sugar and light corn syrup in a microwave-safe glass measuring cup. Cover the measuring cup with a microwave-safe plastic wrap such as Glad Press'n Seal. Microwave the mixture on HIGH for 3 minutes.
- Remove the measuring cup from the microwave and carefully remove the plastic wrap. Be sure to avoid any rising steam. Quickly stir the sugar mixture and then cover it again with a new piece of plastic wrap. Microwave again for 3 minutes.
- Remove the mixture from the microwave and carefully remove the plastic wrap. Carefully open at arm's length and peel the plastic wrap back so steam flows away from the face. Steam will be hot!
- After any boiling or bubbling has stopped, stir in coloring if using, and then add the essential oils and stir again.
- Quickly pour the syrup onto the prepared cookie sheet or candy molds. If using a cookie sheet, allow the sugar mixture to set up slightly, and use a large knife to score lines to mark squares of the desired size. Let the candy cool completely.
- Lightly dust with confectioner’s sugar on both sides, brushing off any excess. Use the scored lines to break the candy into pieces when cool. If using molds, pop the candy out of the molds and toss the pieces with confectioner’s sugar. Store in airtight containers between layers of waxed paper.
This recipe works best in a standard household microwave operating between 600 and 700 watts.