Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450 g white granulated sugar
- 1 tablespoon glucose syrup
- 150 ml water
- 1 tablespoon peppermint extract
- Vegetable oil (for greasing)
Directions
Grease a square baking tin with vegetable oil.
Combine the sugar, glucose, and water in a saucepan over low heat. Stir periodically until the sugar dissolves.
Increase the heat to medium-high, and put a candy thermometer into the mixture. Cook, without stirring, until the mixture reaches about 150°C (300°F).
Remove the pan from the heat, and thoroughly stir in the peppermint extract. Continue stirring for several minutes until the mixture becomes cloudy/opaque and slightly thickened, but still pourable and spreadable.
Pour the sugar mixture into the prepared baking tin. Let rest for 30 minutes to cool and partially set.
Use a sharp knife to score the confection into squares or rectangles as desired. This makes it easier to break the confection into individual pieces after it sets fully.
Transfer the baking tin to the refrigerator, and chill for at least 2 hours to fully set the confection.
Remove the confection from the baking tin, and break into individual pieces.