Instructables

Homemade Altoids Recipe

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Picture of Homemade Altoids Recipe
altoids1.jpg
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!
 
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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!

Picture of Measurements!
powder.jpg
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.

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You could make convo hearts the same way, you'd just have to figure out how to print them..
scoochmaroo (author)  banzitothecheeto3 years ago
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!
PoopD3 months ago

It's also easy to just roll the dough into small balls (think coke balls) and it's less icing sugar and time needing to punch out and reshape dough. I love the sound of the other shaping ideas though! Take care :-)

cosborne34 months ago

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!

These are really cool! I had never thought you would make them that way...
alright quick question how many mints on average would a set of 100g make and what have you found to be the best flavours? thanks for the answer in advance
scoochmaroo (author)  nightninja872 years ago
Oof, I don't remember how many. I'm going to take a stab and say 50, since that seemed like what I was seeing in the picture. I loved the cinnamon ones the best. Sour apple was the group favorite though!
thank you so much i will have to try and make them myself and the bad part of sour apple is i would not be sure if i would be allergic or not because i have a weird allergy to apple candy but not apples keep up the great work on the ibles though
scoochmaroo (author)  nightninja872 years ago
Yes, you would probably have an allergic reaction the the flavoring. What about sour cherry or sour grape?
nothing actually just sour apple.
Those look like ecstasy pills.
Mrenglish1 year ago
Fantastic! I'm going to make Cinnamon!
craftpro1 year ago
Ooooooh thanks so much i love alto ids!
Kydilee1 year ago
So I know that I'm a little late to this thread.. however I've been trying to come up with a way to make my own Xylitol mints. Apparently 2tsp of xylitol a day will seriously keep the dentist away.. for those curious.. please look at the links below.

I"m excited to try this, but I'd like to incorporate xylitol into this recipe. Any thoughts on the best way to do it? Ideally, I'd like to make it so that eating 3-5 mints throughout the day would end up having 2tsp of xylitol.

http://www.drellie.com/Xylitol.php
http://www.xylitol.org/dental-benefits-of-xylitol
http://www.healingteethnaturally.com/xylitol-dental-care-frequently-asked-questions-faq-4.html
I wanna try these but I'm not sure where to get flavored oil...Could you find it at a cake shop? Like if someone wanted to flavor fondant or something?
scoochmaroo (author)  clonetrooper132 years ago
I've just updated to include links to find everything!
kryptohawk2 years ago
Massive Altoid?
sbrooker3 years ago
Okay, the biggest question I have about this is, of course, how are the taste and texture? I mean, in a blind test, would I be able to tell which was an Altoid and which was homemade? Is there a significant difference, or is this a rather uncannily awesome recipe?

Because as much as I adore the 'toids, it IS rather an expensive addiction. I noticed that on the Altoids tin, their ingredients are sugar, gum Arabic, artificial flavors, gelatin, and dye. Do you have an opinion on the use of gelatin or doesn't it make a significant difference?
vxb222 sbrooker2 years ago
If you decide to try making your own gum paste recipe to do these, than the gelatin will come into play. Since the 'toids have been around for so long they didn't have some of the things used now in gum paste recipes. The first recipe listed here http://answers.yahoo.com/question/index?qid=20080906001555AAfNYFT is the one I use, and while the texture isn't spot on for altoids it's pretty dang close. Enough so that unless friends ask me (or I get lazy and just roll little balls of the things since I suck on them anyway) they don't always know the difference.

One of the perks of using a powdered gum paste mix like Wilton's makes or making your own is you can use tea or coffee to make the stuff, and that gives you more options of flavors. I like to make chai ones.
clibanarius3 years ago
This has been on my radar for a while, and was one of my first 30 days of instructables projects. I used the gum paste powder and the proportions here (started with good ol' peppermint). Took a good two weeks to dry out properly (GA humidity?), was INTENSELY strong, just the way we like them. Was surprised that gum paste is almost entirely powdered sugar. Seems like the next step would be to make your own gum paste first!
thanks clibanarius!
scoochmaroo (author)  clibanarius3 years ago
Do it!

Glad it worked out for you. Your 30 days of Instructables is brilliant! I absolutely love it.
Xm3buX3 years ago
I've never tried Altoids, what is the texture I am aiming to get for these? Chewy? Hard? Something in between?

Thanks.
Altoids are hard and, well, a bit chalky but in a good way!
shveet Xm3buX3 years ago
hard. really thats all i can say,.
adamazing3 years ago
100g gum paste : 1 dram flavoring


Is that a misspelling, meant to be "1 gram flavoring"? As in the gram, unit of mass? Or is it really a dram? I only ask because both amounts are small and not outside the realm of possibility. :)
;) A dram is a legitimate unit of measurement. I believe a dram is equivalent to an 8th of a fluid ounce? Please do correct me if I'm wrong. :)
Hi there, yeah I knew that, but I've never bought flavouring and didn't realise it was actually sold in drams. Other than this instructable, I've only ever heard "dram" referring to a "dram of whiskey" though evidently there's a world of cake-makers and sweet-makers that still use it! :)


I guess it's one of those archaic units of measurement that persists due to one particular usage, like furlongs in horse-racing.
In cooking a dram is equal to approximately 3/4 tsp.
Close but alas no cookie According to my "converts any measure to any other measure" chart 
1 Dram = 27.34375 Grains
               1.771845 Grams
               0.0625 Ounces
There are also troy drams should you wish to measure precious metals.
1 Dram (troy) = .1371429 Ounces
                         .125 Ounces (troy)

I know, way more than anyone wants to know, but hey that's the way my head works.
scoochmaroo (author)  adamazing3 years ago
I do mean dram. It's the full amount of oil as commonly sold.
So basically, according to wikipedia, you could just put 3.5mL of the oil in?
COOL!! can u make cinnamon altoids.
TheGreatS3 years ago
Couldn't you just roll the Altoids "dough" to the desired width and cut it with a knife? I think you could waste less dough that way (or at least save you the trouble of molding the "dough" back into cut-able size).
I had the same thought but without having made these (yet) I would be concerned that the dough is not dense enough to support a knife cutting it, unless that knife was extremely thin or extremely sharp.

You might end up with squashed shapes simliar to these:
http://upload.wikimedia.org/wikipedia/commons/1/19/After_dinner_mints.jpg

or if you rotate the rolled dough 90 degrees per cut you could get e triangular sharpe like these:
http://www.thesweetiestall.com/chocolate%20mints.JPG

I suspect that using scissors will enhance the look.
Thank you on the clarification. I didn't know the dough wasn't all that strong and couldn't support a knife.
A pizza cutter will probably work easily.
just when i was running out of ways to use my altoids tins, now i can just fill them back up
Years ago, at a rubber stamp fair, one of the vendors was using the stamps and food coloring to stamp lollipops before they hardened. You'd just need a brand new set of stamps. The silicon ones seem to me to be the better choice when compared to the rubber ones, but I'm just estimating here.

Suzanne in Orting, WA
ajohnson1533 years ago
You never did answer the question posed above about how close these match in consistency to the real deal. I bring it up because I am curious as well. Also can you mold them into different shapes using chocolate molds? I wanted to make some in different shapes as party favors or something like that.
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