Candied Mint Leaves
- Yield: 1 cups
- 1cup sugar
- 3/4cup fresh mint leaves
- Line a baking sheet with parchment paper. Place the sugar in a shallow bowl.
- Dip the mint leaves into a pan of room-temperature tap water just long enough to soften, about 5 seconds. Scoop them out with a strainer, then dip them one at a time in the sugar to coat heavily on both sides. Put the leaves on the prepared baking sheet, and bake 1 hour in a low oven 100 to 200F.
Store in an airtight container at room temperature for 2 weeks. (In humid conditions, the leaves may lose their vibrant color, so they are best used within a week or two.)
Reprinted with permission from Susie Norris and Susan Heeger’s Hand-Crafted Candy Bars (Chronicle, 2013).