Yorkshire Mint Humbugs
"Posted for ZWT6 - Great Britain Region. The history of these little candies states that in Victorian times Judy Bartlett had a sweetshop in Westgate, Bradford. Her name lives on today through “Judy Bartletts mint humbugs”, a mint humbug with a chewy center. Servings are a TOTAL GUESS."
- Ready In:
- 21mins
- Ingredients:
- 3
- Yields:
-
24 strips
- Serves:
- 24
ingredients
- 1 lb brown sugar (450g)
- 1⁄2 cup water (150ml or 1/4 pint)
- 3 drops peppermint extract (aka essence)
directions
- 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°F (154°C) - 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.
Questions & Replies
-
Are Wlson's Old Fashioned Mint Humbugs still available anywhere?
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RECIPE SUBMITTED BY
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