by Daniel Rogov
Combine the sugar, milk, syrup and cream of tartar in a large heavy pan and, over a low flame, heat until the sugar is dissolved, stirring constantly. Continue to cook and stir until the mixture comes to a boil.
Remove from the flame, cover and let stand for 3 - 4 minutes. Uncover and continue to cook without stirring until the mixture is at 240 degrees Fahrenheit (115 Celsius) (check by using a kitchen thermometer). Remove from the flame and allow to cool for 10 minutes.
Whip the mixture until creamy and then add the peppermint drops. Drop the mixture from a teaspoon onto aluminum foil to form small patties. Let cool and solidify before serving. Yields about 1/2 kg. of candies.
*Note: If serving these wafers with a meat-based meal, substitute soya milk for the milk.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.