Pour over 2 cups boiling water and allow the mint to steep for several hours.

Strain the leaves and discard, reserving the mint water. Measure out 1 pint of mint water, adding extra water to equal 1 pint, if needed.

When the liquid has cooled to room temperature, add the beaten white of one egg and 2 lbs. sugar.

In a heavy bottomed saucepan, boil the mixture slowly until thick, skimming off any foam that rises to the surface.

Test the candy by dropping a small amount from a spoon into a cup of cold water. When it hardens quickly, it is done.

Pour onto shallow edged buttered baking sheets.

Mark off in small squares and set aside to cool.

When cold, break it up into small pieces and wrap in wax paper. Store in an airtight container.

Submitted by: CM