- 1lb Brown Sugar
- ¼ pint Water
- Peppermint Essence
- Place the brown sugar into a heavy bottomed saucepan.
- Heat gently until the sugar has completely dissolved, but do
- Boil to a temperature of 154°C (310°F).
- When the water has evaporated add a few drops of peppermint
- Pour mixture on a slab, using a knife to prevent it running
- Cut into strips, and cut with sharp buttered scissors.
- Then wrap in cellophane and store in an airtight container.