Yorkshire Mint Humbugs

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READY IN: 21mins
SERVES: 24
YIELD: 24 strips
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb brown sugar (450g)
  • 12
    cup water (150ml or 1/4 pint)
  • 3
    drops peppermint extract (aka essence)
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DIRECTIONS

  • Place the brown sugar into a heavy bottomed saucepan.
  • Heat gently until the sugar has completely dissolved, but do not stir.
  • Boil to a temperature of 310°F (154°C) - measure with a candy thermometer for accuracy.
  • When the water has evaporated add a few drops of peppermint essence.
  • Pour mixture on a slab, using a knife to prevent it running too thin.
  • Cut into strips, and cut with sharp buttered scissors. If you pull it a bit before cutting with scissors it will turn a lovely amber color.
  • Wrap in cellophane and store in an airtight container.
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