Crème de Menthe Jellies

Preparation info
  • Makes

    1½ lb

    • Difficulty

      Medium

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 4 tablespoons cold water
  • 2 level tablespoons powdered gelatine
  • 1

Method

All peppermint sweets have a very strong flavour. Keep them separate from other varieties.

Measure the 4 tablespoons of water into a teacup and sprinkle in the gelatine. Set aside to soak.

Measure the sugar and the ¼