Preparation info

    • Difficulty

      Easy

Appears in

Classic Scots Cookery

Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

An aniseed or cinnamon flavoured hard boiling.

Ingredients

  • 500 g (1 lb 2 oz) demerara sugar
  • 1

Method

Use a large 3 L (5–6 pt) thick-based aluminium or stainless steel pot. Line a tray, approximately 18 x 27 cm