Peppermint Humbugs



  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 154C (310F).
  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.
  7. Then wrap in cellophane and store in an airtight container.


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