Candied Mint Leaves

These candied mint leaves go great as a quick breath mint, a cute snack with tea, or even in the tea, or as decorations on cakes, cookies, dessert plates, etc.


  • Fresh mint leaves
  • A slightly beaten egg white (more than one if you’re making a TON)
  • 3 tbsp. granulated sugar (I just keep a bowl filled with sugar instead)
  • 1 drop spearmint extract/essence


  1. Remove the leaves from the stems, wash. Rub each leaf with a finger dipped in egg white; you don’t want too much.Lay on Wax or parchment paper. (I do this on a cookie sheet, its the easiest).
    Mix the spearmint extract into the sugar as best you can so its not really clumpy. sift some sugar mixture over the mint leaves. Enough to cover them lightly but not with too much sugar. You want it to all melt into a shiny coating.
    Put it in a warm place. I always put it in a warm oven (like 10 or so minutes after baking cookies) and let it sit there overnight. When they’re hard and have no wet spots they’re ready to eat.


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