Ingredients to make about 48 pieces
- 450g white sugar
- 1tsp peppermint essence
- 150ml milk
- A little butter for greasing
- Put the sugar and milk into a saucepan and boil to “soft ball” 116°C/240°F.
- Remove from heat and add the peppermint essence. Beat well until smooth and slightly setting but still liquid.
- Pour into a buttered 18cm/7in square shallow tin and as it sets mark into small squares with a knife and then leave to set completely.
Note: Mint cake can be white or brown. To make the brown type simply substitute the white sugar for soft brown sugar. It is best made very thin, no deeper than 3-6mm/½-¾in. It can also be coated in chocolate.