Kendal Mint Cakes
1 pound granulated sugar (450g)
5 fluid ounces dairy milk (150 ml)
1 tsp pure peppermint essence/flavoring
Spray a 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 bring slowly to boil over low heat, shaking and swirling the pan occasionally 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.