Peppermint Humbugs RecipeOrigin: Britain Period: Traditional |
Ingredients:
600g Demerara sugar 
Peppermint Humbugs Preparation:Method:Add all the ingredients (except the peppermint oil) to a large saucepan and bring to a boil. Add the lid and continue cooking, without stirring, for a few minutes, or until the mixture reaches the Soft Crack Stage (about 142°C as measured on a confectioner's thermometer). Immediately remove the toffee from the heat and pour onto a well-oiled marble slab. Allow to cool then pour the peppermint oil over the top. Wait until the toffee is cool enough to handle then, with well-oiled hands fold the toffee, pulling the sides into the centre. Perform this pulling and folding process for a few minutes then shape the toffee into a long roll and trim-off lozenge-sized pieces using a pair of oiled scissors. Set aside to cool then wrap in greaseproof paper and store in a jar. |
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