A reader shared this recipe for Kendal Mint Cakes with me at least 15 years ago. While Kendal Mint Cakes don’t have milk, the recipe works great and is a real treat. They’re very sugary, but a small bite will do if you need a burst of energy.
If you haven’t heard of Kendal Mint Cakes, they were a candy the British loved for the outdoors (they didn’t melt readily and didn’t leave one thirsty). The company went under at some point but was brought back and is now sold online. Twenty years ago, you could find them imported from England at REI stores in the food section.
Kendal Mint Cakes
Ingredients:
1 pound granulated sugar (450g)
5-fluid ounces of dairy milk (150 ml)
1 tsp pure peppermint essence/flavoring
Directions:
Spray an 8″ x 8″ baking pan with cooking spray. Line with parchment paper, then spray the paper as well.
Put the sugar and milk in a saucepan. Place a thermometer in the pan and slowly boil over low heat, occasionally shaking and swirling the pan until the sugar is dissolved. Boil rapidly until the mixture reaches 140 ºC / 275 ºF. Remove from the heat and add the flavoring, beating well until smooth and cooled slightly.
Pour into the prepared pan, and as it cools, mark out squares with a knife and ruler. Once cold, cut into 16 squares.
Store tightly sealed in plastic, preferably in the refrigerator, till trail time.
Notes:
With the advent of silicone molds, chocolate bar molds are now available. This makes it even easier to produce a modern take on the classic. Using one instead of an 8×8″ pan makes it a snap—no spraying or parchment paper needed.