Ingredients

Method

1. Grease a square baking tin with vegetable oil.
2. Combine the sugar, glucose, and water in a saucepan over low heat. Stir periodically until the sugar dissolves.
3. Increase the heat to medium-high, and put a candy thermometer into the mixture. Cook, without stirring, until the mixture reaches about 150°C (300°F).
4. Remove the pan from the heat, and thoroughly stir in the peppermint extract. Continue stirring for several minutes until the mixture becomes cloudy/opaque and slightly thickened, but still pourable and spreadable.
5. Pour the sugar mixture into the prepared baking tin. Let rest for 30 minutes to cool and partially set.
6. Use a sharp knife to score the confection into squares or rectangles as desired. This makes it easier to break the confection into individual pieces after it sets fully.
7. Transfer the baking tin to the refrigerator, and chill for at least 2 hours to fully set the confection.
8. Remove the confection from the baking tin, and break into individual pieces.

Notes

• A copper saucepan is preferred, if you have one.
• Kept in an airtight container, the confection can be stored in the refrigerator for a few days.
• The recipe can have many variations; for example, almonds and walnuts can be added for taste and texture. Chocolate can be melted and poured onto the mixture as an additional topping. Brown sugar may be tried for a different flavor. A few drops of peppermint oil can replace the peppermint extract. Peppermint extract can also be replaced with extract of any flavor such as vanilla, orange or lemon. Honey can replace the glucose syrup.

Categories

• Inexpensive recipes
• Recipes for confections
• Vegetarian recipes
• Recipes using granulated sugar
• Recipes using mint