Yorkshire Mint Humbugs - cooking recipe

Ingredients

1 lb brown sugar (450g)
1/2 cup water (150ml or 1/4 pint)
3 drops peppermint extract (aka essence)

Preparation

Place the brown sugar into a heavy bottomed saucepan.
Heat gently until the sugar has completely dissolved, but do not stir.
Boil to a temperature of 310\u00b0F (154\u00b0C) - measure with a candy thermometer for accuracy.
When the water has evaporated add a few drops of peppermint essence.
Pour mixture on a slab, using a knife to prevent it running too thin.
Cut into strips, and cut with sharp buttered scissors. If you pull it a bit before cutting with scissors it will turn a lovely amber color.
Wrap in cellophane and store in an airtight container.