Mint Humbugs


  • 1 lb. demerara sugar
  • ¼ pint water
  • 2 oz. butter
  • 3 drops oil of peppermint
  • pinch cream of tartar


Put all the ingredients into a saucepan and boil to 280°F., or until the mixture forms a fine thread which can easily be snapped when you drop a little into cold water. Take off the heat, allow to cool for 1 minute, then pour on to an oiled slab. As soon as it is cool enough to handle, pull into long strips. Divide the mixture in half and pull half the strips until they become paler in colour. Twist the 2 strips together and cut into short lengths. Store in a tin.