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This method of making mint cake uses
milk rather than glucose. We don't guarantee it'll come out all
that much like the real stuff, but we hope you'll have fun trying
your hand at it!
| Mintcake
- how's it made? |
The
exact methods used to make Kendal Mint Cake are
a closely-guarded secret.
However, if you'd like to try your hand at producing
something similar, try out this recipe.
Better still, just buy the real thing and support
the Kendal-based manufacturers of this traditional
confectionery! |
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Ingredients
1lb sugar (white, for white mintcake, brown for brown mintcake!)
1/4 pint milk
1 teaspoon of peppermint essence
Optional: melted chocolate (just in case you want to coat the finished
product)
Method
Dissolve the sugar in the milk in a thick-bottomed pan on a low
heat. (If you want to be really traditional, use a copper pan!)
Gradually bring to the boil whilst stirring continuously. Cook until
a little of the mixture dropped into cold water forms a soft ball
when rolled between your index finger and thumb.
Remove the pan from the heat; add the peppermint essence and stir
until thick. Pour on to an oiled, shallow tray and mark into bars.
Allow to cool and then cut.
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