Kendal Mint Cake
__notoc__ Kendal Mint Cake is a confection originating from Kendal in Cumbria, England. It consists primarily of sugar and peppermint flavoring, and some athletes and climbers consider it a quick source of energy. This particular recipe is adapted from several variations published online.
Source and licence
"Kendal Mint Cake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kendal_Mint_Cake, revision 4603238), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kendal_Mint_Cake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4603238
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United Kingdom. Associated with United Kingdom by curated dish list: kendal mint cake (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 450 g white granulated sugar
- 1 tablespoon glucose syrup
- 150 ml water
- 1 tablespoon peppermint extract
- Vegetable oil (for greasing)
Method
- 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.