How to Make Candied Mint Leaves

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Reviewed by Craig Watson

Last Updated: September 3, 2024 References

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Candied mint leaves are an old-fashioned treat to be served at afternoon tea or as a snack. They can also serve as excellent garnishes on cakes, drinks, and ice cream. The traditional recipe calls for egg white, but not everyone can eat egg white; fortunately, there is a vegan option as well, although it is less traditional.

Ingredients

Traditional Candied Mint Leaves ^{[1]
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1 large egg white
12 fresh mint leaves
¼ cup (55 grams) superfine sugar

Vegan Candied Mint Leaves

2 tablespoons (30 milliliters) corn syrup
¼ cup (55 grams) superfine sugar
12 fresh mint leaves

Method 1

Method 1 of 2:

Making Traditional Candied Mint Leaves

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1
Prepare the mint leaves. Pull the leaves off the stalk, and be sure to leave the stems. This will make them easier to handle, and you can always trim the stems off at the end. Rinse the mint leaves in cool water and gently pat them dry with a paper towel.
- If you are planning on using these leaves to decorate a cake, choose ones that look nice. Don't use any bruised or torn leaves.
^{[2]
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Research source} You can do this using a fork or a small whisk. If you are worried about Salmonella, use pasteurized egg whites or dried egg whites instead. If you are going to use powdered egg whites, mix them with about 1 tablespoon (15 milliliters) of water first. ^{[3]
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Make sure that both sides are evenly coated, or the sugar won't stick. If the mixture is too runny after you have brushed it on, wait 1 minute before proceeding. This will allow the egg white to solidify a little.
You can do this simply by tossing them in a bowl of sugar, or holding them by the stems and sprinkling sugar over them. You can also spread them out, cover them with sugar, flip them over, and cover them with more sugar.
Make sure that the leaves are not touching or overlapping, or they will stick together when they dry.
Once the leaves are dry, you can store them in an airtight container or use them as a garnish.
You can eat them as a treat, or use them to garnish drinks, pastries, cakes, or even ice cream.

Method 2

Method 2 of 2:

Making Vegan Candied Mint Leaves

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1
Prepare the mint leaves. Pull the leaves off the stalk, making sure to leave the stems on the leaves. This will make the leaves easier to handle; you can always trim the stems at the end. Rinse the leaves in cool water and lightly pat them dry with a paper towel.
- If you going to decorate a cake with these, choose ones that look nice. Don't pick any that are bruised or torn.
You can do this the microwave or over the stove. This will make the corn syrup easier to brush on.
This will help make the corn syrup stickier and less likely to slide off. When brushing the mixture on, try to do it as thinly as possible. You don't need a lot for the sugar to stick.
Coat them as evenly as possible, and don't worry if the sugar layer appears thick. You will be shaking the excess off at the end.
Make sure that the leaves aren't touching or overlapping, or you won't be able to coat them evenly.
Don't re-use any of the sugar from the first round. It will be damp from the corn syrup and clump up. Also, don't shake off any of the excess sugar; let it sit on the leaves.
Don't cover the leaves with anything while they are drying.
You can eat them as a treat, or use them as a garnish for cakes, drinks, pastries, or even ice cream.

Community Q&A

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Question

Can I dry the candied mint in the refrigerator? I can't leave anything out on my counters for 24 hours.

Community Answer

Yes, you can. I placed my leaves in the fridge for less than an hour, and soon they were hardened and dried, and had a lovely crunch to them. Just remember that if you leave them in the fridge for a while, they will be cold.

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Question

How long can I store them?

Community Answer

You can store them and use them for about 3-4 weeks.

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Question

Where can I get superfine sugar?

Community Answer

You can find it at most grocery stores, as well as "big box" superstores that also carry groceries.

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Tips

Be sure to use superfine sugar. Powdered sugar will turn into glaze, and granulated sugar will be too chunky. ^{[4]
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If you can't get superfine sugar, try grinding regular sugar in a food processor. Keep in mind that this may scratch up your food processor. ^{[5]
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If you are in a hurry, place the leaves in a 175°F (79.5°C) oven for 20 minutes. Turn the leaves over, and bake another 30 minutes, or until the leaves are dry and the sugar is crystallized. ^{[6]
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Warnings

Raw eggs may contain Salmonella. Be sure to get your eggs from a trusted source.

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Things You'll Need

Small bowl
Small whisk or fork
Pastry brush
Parchment paper
Baking sheet

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How to Make Candied Mint Leaves

Ingredients