1. Place the brown sugar into a heavy bottomed saucepan. 2. Heat gently until the sugar has completely dissolved, but do not stir. 3. Boil to a temperature of 310°F (154°C) - measure with a candy thermometer for accuracy. 4. When the water has evaporated add a few drops of peppermint essence. 5. Pour mixture on a slab, using a knife to prevent it running too thin. 6. Cut into strips, and cut with sharp buttered scissors. If you pull it a bit before cutting with scissors it will turn a lovely amber color. 7. Wrap in cellophane and store in an airtight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
