Mint Cake

Ingredients
  • 450g white sugar
  • 1tsp peppermint essence
  • 150ml milk
  • A little butter for greasing

Method
  1. Put the sugar and milk into a saucepan and boil to “soft ball” 116°C/240°F.
  2. Remove from heat and add the peppermint essence. Beat well until smooth and slightly setting but still liquid.
  3. 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.

 

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