Quick French Mints

• 1 lb (450 g) granulated sugar
• ¼ pint (1½

Measure the sugar and water into a saucepan. Stir over low heat to dissolve the sugar. Bring up to the boil and cook rapidly until the temperature on a sugar thermometer reads 240°F (116°C), or until a little spooned into a saucer of cold water forms a soft ball.

Remove the pan from the heat. Allow the mixture to cool until the thermometer reads 180°F (82°C), or until the hand can be he