Yorkshire Humbugs
450g (1lb) Brown Sugar
150ml (¼ pint) Water
Peppermint Essence
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 154°C (310°F).
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.
Then wrap in cellophane and store in an airtight container.
See also: Sugar Boiling Basics
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