Yorkshire Mint Humbugs

1. 1

   Place the brown sugar into a heavy bottomed saucepan.

2. 2

   Heat gently until the sugar has completely dissolved, but do not stir.

3. 3

   Boil to a temperature of 310u00b0F (154u00b0C) - measure with a candy thermometer for accuracy.

4. 4

   When the water has evaporated add a few drops of peppermint essence.

5. 5

   Pour mixture on a slab, using a knife to prevent it running too thin.

6. 6

   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.

7. 7

   Wrap in cellophane and store in an airtight container.

No nutritional information available.

No additional tips available.