How to make peppermints and barley sugars the old-fashioned way
Old-fashioned granny peppermints
- Old-fashioned granny peppermints: Fold the egg white into the icing sugar until stiff, then add the caster sugar and the peppermint.
- You should get a stiff paste – add more sugar until you do.
- Roll into little balls and leave overnight to set.
- Barley Sugars: . Put the barley, lemon rind and water in a pot. Bring to the boil and then leave to simmer for two hours. Set aside to cool.
- Tip the mixture into a sieve lined with some muslin or fine cloth. Measure out 600ml of the strained liquid and put it into another saucepan.
- Add the sugar to the barley liquid and put on a low heat, stirring until the sugar has dissolved. Bring to the boil but do not stir.
- When it starts to boil, add the lemon juice and boil the syrup until it reaches what is called the “soft crack” stage.
- This means that when you drop some syrup into cold water it will solidify into threads, which you you can bend before they break.
- If they crack, you’ve gone too far and have made brittle toffee, which is still nice – just pour into a pan, then crack with a hammer when set.
- Pour the syrup into a wellgreased sponge tin and, when cool enough to handle, use kitchen scissors to cut the mixture into strips about 5cm long.
- Hold each strip by the ends and twist to form spirals. Work quickly as you will only be able to do this before the barley sugar sets.
- Place on a piece of baking paper to harden. Enjoy!