How do I ensure the right texture for the mint kisses?

The recipe specifies cooking the sugar mixture to 115C / 240F and then working the mass until it turns white, which is crucial for the desired creamy texture.

What if the mixture gets too hard while I'm forming the kisses?

If the mixture becomes too hard to work with, you can carefully re-heat it now and then in the microwave or in a water bath to make it pliable again.

Why is spirit vinegar used in this recipe?

Spirit vinegar (12%) is included in the initial sugar mixture, likely to help prevent crystallization and contribute to the candy's smooth, desirable texture.

Can I use a different type of chocolate?

The recipe calls for dark chocolate, which provides a nice contrast to the sweet mint. While you could experiment, dark chocolate is recommended for the intended flavor profile.

How should I store these Wintery Mint Kisses?

Once set, these candies should be stored in an airtight container at room temperature to maintain their freshness and ideal texture.

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Wintery Mint Kisses
[Vegan]

Name: Wintery Mint Kisses [Vegan]
Cook time: 30 min
Yield: 50 mint kisses servings
Cuisine: NO info

ES By: Emma Bjorkman: Blogger, The Vegan Swedes

Author Bio

Emma Björkman is a vegan born and raised in northern Sweden, she loves food and... Read More

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A close-up of several homemade Wintery Mint Kisses, small white peppermint candies with a dollop of melted dark chocolate in the center, arranged on parchment paper.

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Wintery Mint Kisses [Vegan]

250

50 mint kisses

Dairy Free

No matter if you celebrate this festive season because of religion or the love of family and traditions, dosen't matter. But don't forget to make these! Mint Kisses are an old swedish tradition and are only eaten around the winter holidays.

Ingredients You Need for Wintery Mint Kisses [Vegan]

1 1/4 cup Icing Sugar
1 ½ tbs of Liquid Glucose (30 g)
2/3 cup Water
½ tsp Spirit Vinegar, (12%)
10 drops Peppermint Oil
75 grams of Dark Chocolate

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How to Prepare Wintery Mint Kisses [Vegan]

Mix icing sugar, liquid glucose, water and spirit vinegar in a thick bottom saucepan. Cook for around 10 minutes til 115C / 240F. Use a thermometer (if you own one) to be 100% sure.
Pour mix into an lightly oil-greased bowl and let cool 15 minutes. Add peppermint oil and work the mass until it turns white. By using a spoon click the batter on parchment paper in small 1inch circles. (If the mixture gets too hard just carefully re-heat it now and then in the microwave or in a water bath)
Melt the chocolate and place a small ammount in the center of each circle using two teaspoons or a small piping bag.