“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
SERVES:
24
YIELD:
24 strips
UNITS:
US

Ingredients Nutrition

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

Directions

  1. Place the brown sugar into a heavy bottomed saucepan.
  2. Heat gently until the sugar has completely dissolved, but do not stir.
  3. Boil to a temperature of 310°F (154°C) - measure with a candy thermometer for accuracy.
  4. When the water has evaporated add a few drops of peppermint essence.
  5. Pour mixture on a slab, using a knife to prevent it running too thin.
  6. 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.
  7. Wrap in cellophane and store in an airtight container.

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