Homemade Altoids Recipe





Introduction: Homemade Altoids Recipe

Altoids are surprisingly simple to make, and you can create any flavor you can think up!  All you need are a couple ingredients, some flavored oils, and your imagination.

No longer do you need to be a slave to the Altoids empire!  Now you can make curiously strong candies in your own kitchen.  I started with peppermint, cinnamon, and sour apple.  What's next?  Clove? Coffee? Bacon??  The sky is the limit!  

These can be stored and gifted in your own personalized tins.  How thoughtful!

Step 1: The Secret Ingredients

These Altoids require few ingredients, but they might not be too easy to get a hold of, so I've provided some easy links:

I used a liquid citric acid to add to my apple flavor, but that was a disaster! I highly recommend using the powdered form I linked to above.

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Step 2: Measurements!

In researching other people's attempts at making Altoids, I discovered a surprising dearth of actual measurements to use! Everyone seems to just "wing it." But that's not good enough for me! Of course, you can (and should!) adjust to your personal preferences, but here are the measurements I had the most success with:

100g gum paste : 1 dram flavoring

The powdered sugar is used to keep the dough from getting sticky, so you really just need a sprinkling of it.

Step 3: Adding the Oil

Because I wasn't sure in the beginning how much oil : paste I would need, I used an eyedropper to parse out the oil slowly.

This is still a good suggestion.

If you try to add too much oil at once, you'll have a sloppy mess on your hands.

So remember to incorporate the oil into the paste gradually, and keep tasting the dough so you can adjust it accordingly!

Do the same if you are using citric acid to adjust how sour you want your candies to be.

Step 4: Kneading

Knead the oil into the paste with your hands. You can add some powdered sugar if it gets too sticky, but the more powdered sugar you add, the more your flavor will become diluted.

Use the powdered sugar mainly to keep the paste from sticking to your counter surface and a rolling pin.

Roll out the dough to about 1/8" thickness. If you don't have a rolling pin, a round bottle will do!

Step 5: Cutting

A bubble tea straw is the perfect size for cutting out Altoids! If you don't have one, improvise. Look for something of a similar size - maybe even a bit of copper pipe? You can really make them any shape you want, so don't feel limited.

After you've cut out all the shapes you can from your "dough", you can re-roll it out and cut more!

Step 6: Drying Time

Toss your cut candies with a bit of powdered sugar to keep them from sticking together.

Let them air-dry for several days to achieve the proper texture.

Here I've got my three prototypes drying separately - peppermint, cinnamon, and sour apple.  Next I might try chocolate, chocolate-mint, sour cherry - who knows.  It's so fun and easy to do, I might never stop!



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    You could make convo hearts the same way, you'd just have to figure out how to print them..

    stamps and food coloring on a lil piece of sponge.

    I was thinking the same thing this morning! I even have a tiny heart-shaped cutter. And they make these cake decorating pens you could use to write on them!

    Do you think drying could be sped up with a dehydrator?

    Do you have any suggestions for how to make ginger Altoids? Can you put the actual spice into the gum paste or does it have to be the oil? It would be nice to have some in my purse because I've heard they're good for digestive issues and I've never seen them in a store before. Thank you!

    Ginger is great for digestion!! You may use doterra Ginger Oil in the liquid form for great results!! You can order the real Certified Pure Therapeutic Grade GInger Oil from my website. www.doterraoils.rocks We made Wild Orange, Peppermint, Lemon, Lavender, and Cinnamon too!! All are yummy, easy to keep in a handy tin and can be used as a self-care wellness alternative. Email if you have any questions- OilsofVero@gmail.com

    The oil would be much easier to work with and honestly for digestive issues the pure root is better for you.

    Did you ever find out if you could use fresh ginger? Would you need to dry and pulverize it? Or does it need to be the oil/flavoring?

    Alas, I haven't had the time nor the resources to find out. If I ever do, I'll definitely comment here to let you know!