How to Make Candied Mint Leaves
Prepare the mint leaves.. Beat the egg white in a small bowl until it turns frothy.. Brush the egg white mixture onto the mint leaves as thinly as possible.
Steps
Prepare the mint leaves.
Prepare the mint leaves.
Beat the egg white in a small bowl until it turns frothy.
Beat the egg white in a small bowl until it turns frothy.
Brush the egg white mixture onto the mint leaves as thinly as possible.
Brush the egg white mixture onto the mint leaves as thinly as possible.
Coat both sides of the mint leaves with sugar.
Coat both sides of the mint leaves with sugar.
Transfer the leaves onto a parchment-lined baking sheet.
Transfer the leaves onto a parchment-lined baking sheet.
Wait 24 hours for the leaves to dry, and don't cover the leaves while they are
Wait 24 hours for the leaves to dry, and don't cover the leaves while they are drying.
Use the leaves.
Use the leaves.
Prepare the mint leaves.
Prepare the mint leaves.
Warm the corn syrup until it becomes thin.
Warm the corn syrup until it becomes thin.
Brush the corn syrup over the leaves and let them dry for 1 minute.
Brush the corn syrup over the leaves and let them dry for 1 minute.
Spread the leaves on a flat surface and cover them with half of the sugar.
Spread the leaves on a flat surface and cover them with half of the sugar.
Transfer the leaves to a parchment-lined baking sheet, sugar-side down.
Transfer the leaves to a parchment-lined baking sheet, sugar-side down.
Cover the leaves with the rest of the sugar.
Cover the leaves with the rest of the sugar.
Let the leaves dry for 24 hours.
Let the leaves dry for 24 hours.
Gently shake off the excess sugar and use the leaves.
Gently shake off the excess sugar and use the leaves.
Comments (0)
No comments yet. Be the first to share your thoughts!