Peppermint creams

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Results 41-50

• AgnesW

  04 March 2012

  AgnesW commented on this recipe

  The recipe I've been following doesn't use egg white and uses Philly instead of cream. I would like it a bit firmer but the Philly gives it a better flavour and not just as sweet. I'm still working on improvements.

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• Jacky73

  06 April 2012

  Jacky73 commented on this recipe

  can you freeze these?

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• nicolabuckle

  11 July 2012

  nicolabuckle commented on this recipe

  I made these over the weekend and they turn't out brilliant,i left out the cream and put in a whole egg white rather than half and it was a spot on consistency.looking forward to making some more.

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• caz

  15 October 2012

  caz rated this recipe

  

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• Hughey242

  16 December 2012

  Hughey242 commented on this recipe

  Tried to use this recipe , however I think that half of the method has been missed off as the mixture is too runny to roll out or shape. Other recipes I've seen say to whisk the egg whites first and this seems to work. Unfortunately finding this out meant that I wasted a lot of ingredients and had to start again as they are Christmas presents, so please amend for future users!!!! Otherwise enjoy :).

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• Jakey

  16 December 2012

  Jakey rated and commented on this recipe

  

  These were delicious!! Instead of shaping into a log, I rolled the mixture out between two sheets of greaseproof paper, before cutting them out.

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• PanClanger

  18 December 2012

  PanClanger rated and commented on this recipe

  

  Made these today - after reading the comments, I elected to omit the cream and as such I think I did need a bit more than half an egg white. The fondant was easy to work, and I enjoyed dipping each sweet into dark chocolate and decorating them so they all looked a bit different from each other. I only melted about 100g of chocolate for this and still had a substantial amount left over - there's no way you need the full 200g of chocolate that the recipe calls for. I found double-dipping was not necessary - one dip in the chocolate gave a nice generous thick coat.

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• matthew mills

  21 December 2012

  matthew mills commented on this recipe

  brilliant recipy never know they would be that good!!!!!!!!!!!!!!!!!!!1

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• GFNatalie

  03 January 2013

  GFNatalie commented on this recipe

  Hi all. In response to several comments posted regarding the shelf life of these creams, our assistant food editor Cassie says that they'll keep in the fridge for 3-4 days. This has now been added to the original recipe. Sorry your questions went unanswered and hope you enjoy the recipe. All the best, BBC Good Food web team

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• Kazza

  12 May 2013

  Kazza commented on this recipe

  Takes me back to my childhood when my dad would make sweets for us, and at Christmas time he would dip them in chocolate as well as an extra treat Yummy, although he didn't use double cream and they turned out just fine. Great for kids to make as they are so easy.

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Ingredients

• 250g icing sugar
• 30ml double cream
• ½ an egg white
• peppermint essence
• green food colouring (optional)
• 200g dark chocolate , melted

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Difficulty and servings

Makes 30

Preparation and cooking times

Prep 45 mins

Ingredients

• 250g icing sugar
• 30ml double cream
• ½ an egg white
• peppermint essence
• green food colouring (optional)
• 200g dark chocolate , melted

73 kcalories, protein 0.6g, carbohydrate 12.6g, fat 2.6 g, saturated fat 1.5g, fibre 0.1g, salt 0.02 g

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