Kendal mint cake. Now I had heard of this before but had never tried it. It is absolutely NOT a cake, it is a sweet (or candy). Read more here.

 Traditionally made with glucose, something I don’t have. I perchance found a little book I bought a while ago called “Favourite Sweets and Toffee Recipes” a recipe book containing lots of traditional British sweet recipes. The kendal mint cake in this recipe used milk instead of glucose so I decided to give it a go.

Kendal Mint Cake

• 1 lb sugar (can be white or brown)
• 1/4 pint milk
• 1/2 to 1 teaspoonful peppermint essence OR a few drops of peppermint oil.

  Dissolve the sugar in the milk using a heavy pan over a low heat.
  Bring to the boil, stirring constantly, and cook until a little of the mixture dropped into cold water forms a soft ball when rolled between index finger and thumb. (237 degrees F/ 114 degrees C.) Remove from the heat; add the flavourings and stir until thick. Pour on to an oiled, shallow tray and mark into bars. Cut when cold.

 To me the resulting sweet is more like tablet in texture, grainy and creamy. Yummy.