Kendal Mint Cake
Serves 4 · 30 minutes
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Sign in__notoc__ Kendal Mint Cake is a confection originating from Kendal in Cumbria, England. It consists primarily of sugar and peppermint flavoring, and some athletes and climbers consider it a quick source of energy. This particular recipe is adapted from several variations published online.
Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 450 g white granulated sugar
- 1 tablespoon glucose syrup
- 150 ml water
- 1 tablespoon peppermint extract
- Vegetable oil (for greasing)
Method
- Grease a square baking tin with vegetable oil.
- Combine the sugar, glucose, and water in a saucepan over low heat. Stir periodically until the sugar dissolves.
- Increase the heat to medium-high, and put a candy thermometer into the mixture. Cook, without stirring, until the mixture reaches about 150°C (300°F).
- Remove the pan from the heat, and thoroughly stir in the peppermint extract. Continue stirring for several minutes until the mixture becomes cloudy/opaque and slightly thickened, but still pourable and spreadable.
- Pour the sugar mixture into the prepared baking tin. Let rest for 30 minutes to cool and partially set.
- Use a sharp knife to score the confection into squares or rectangles as desired. This makes it easier to break the confection into individual pieces after it sets fully.
- Transfer the baking tin to the refrigerator, and chill for at least 2 hours to fully set the confection.
- Remove the confection from the baking tin, and break into individual pieces.