Peppermint Fondants, or Creams, are a Christmas staple at our house. I started making them when I was still teaching and MrsDrWho continues the tradition every year in her class. I cannot tell you how many garishly green fondants have been packaged up and sent home. Luckily they still taste great.
We closely supervised the younger children (ghastly garish neon green etc etc) but older children can work independently.
If you can't use raw egg, substitute condensed milk. If you can find it, peppermint oil is eminently superior to peppermint essence. Use pure icing sugar, not the mix which contains cornflour. And of course you can leave them plain white if you so choose.
If you don't want to go with the traditional peppermint, try other flavours and colours: pink strawberry or pale yellow lemon fondants. A box of assorted fondants would be very pretty. I love that these can look handmade, or fairly posh. And best of all, you can make them now and set them aside in preparation for Christmas gifting.
Peppermint Fondants makes a big batch of tiny treats
- 1 egg-white, lightly whisked
- 300-400g pure icing sugar, sifted
- peppermint oil or essence: a few drops
- green food colouring, a very few drops
- cornflour and baking paper for rolling out
- chocolate and embellishments to decorate
Whisk the egg-white in a clean metal or glass bowl until it is foamy. Add a few drops of peppermint and a few drops of green food colouring. I added 5 teeny tiny drops to my batch. I quite like this green colour.
Add about 300g of the pure icing sugar and stir well. Depending on the size of your egg-white, and other random variables, you may need to add more icing sugar. It should come together in a ball, not sticky or dry: rather like warm plasticine!!! Knead lightly to make sure the colour is evenly distributed.
Dust some baking paper with cornflour and then pat the fondant out into a disc shape. I use half, and pop the other half in a ziplock bag. Top with another piece of baking paper and roll out to a thickness of about 1cm. Dip cutters into icing sugar before cutting out shapes, or roll small amounts into balls and flatten with a fork.
Air dry is a cool, safe spot (away from ants or Labradors) at least overnight, preferably for a day. Then the fondants are ready to be packaged up in cellophane bags, or an airtight container, until they are needed.
You can also dip or coat them in chocolate: dark or milk I think, and decorate with sprinkles or silver cachous.