Candy & Confectionery Recipes > Peppermint Humbugs
See Cooking with Sugar for information on the tricky process of boiling sugar.
3 tablespoons golden syrup
1/2 pint water
6 tablespoons butter
1/2 teaspoon cream of tartar
few drops oil of peppermint
(see measure conversions for more information)
- Do not stir.
- Boil rapidly for a few minutes with the lid on.
- Using a sugar thermometer, check when 290 degrees F (see temperature conversions) is reached.
- Remove carefully from the heat and pour onto a well oiled marble slab.
- Allow to cool for a few minutes and pour half a teaspoon of oil of peppermint onto the toffee.
- With oiled hands fold the toffee, when it is cool enough to handle, pulling the sides into the centre.
- Pull the toffee with hands for a few minutes and then shape into a long roll and cut off sweet sized pieces with a pair of scissors.
- When cold, wrap individual toffees in grease-proof paper.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Candy & Confectionery Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make peppermint humbugs:
An old fashioned English sweet. These are not the stripy black and white humbugs but are a simpler boiled peppermint candy.See Cooking with Sugar for information on the tricky process of boiling sugar.
Ingredients
5 cups Demerara sugar3 tablespoons golden syrup
1/2 pint water
6 tablespoons butter
1/2 teaspoon cream of tartar
few drops oil of peppermint
(see measure conversions for more information)
Method
- Put all the ingredients except the peppermint oil into a heavy bottomed saucepan and bring to the boil.- Do not stir.
- Boil rapidly for a few minutes with the lid on.
- Using a sugar thermometer, check when 290 degrees F (see temperature conversions) is reached.
- Remove carefully from the heat and pour onto a well oiled marble slab.
- Allow to cool for a few minutes and pour half a teaspoon of oil of peppermint onto the toffee.
- With oiled hands fold the toffee, when it is cool enough to handle, pulling the sides into the centre.
- Pull the toffee with hands for a few minutes and then shape into a long roll and cut off sweet sized pieces with a pair of scissors.
- When cold, wrap individual toffees in grease-proof paper.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Candy & Confectionery Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
