Humbugs Recipes:
Cane or Beet Sugar ( White Granulated ) 60 parts
Glucose Syrup, Regular Grade 40 parts
Water 30 parts
Peppermint Oil 0.25 parts
(a) Mix the cane or beet sugar, glucose syrup and water and cook in a vacuum or continuous cooker to 96.5 per cent total solids or more
(b) remove about one eight of the batch and colour yellow -- the rest of the batch should be coloured brown
(c) remove about one seventh of the brown batch for striping
(d) prepare striping from the removed yellow and brown portions equivalent to 16 brown stripes
(e) prepare a mint caramel centre ( see recipe in caramel topic ) cooked to 120 deg.C.(248 deg.F.) and enclose in the bulk brown boiling. Enclose this combined centre in the prepared 32 stripe outer shell.
Cane or Beet Sugar ( White Granulated ) 60 parts
Glucose Syrup, Regular Grade 40 parts
Water 30 parts
Peppermint Oil 0.25 parts
(a) Mix the cane or beet sugar, glucose syrup and water and cook in a vacuum or continuous cooker to 96.5 per cent total solids or more
(b) remove about one eight of the batch and colour yellow -- the rest of the batch should be coloured brown
(c) remove about one seventh of the brown batch for striping
(d) prepare striping from the removed yellow and brown portions equivalent to 16 brown stripes
(e) prepare a mint caramel centre ( see recipe in caramel topic ) cooked to 120 deg.C.(248 deg.F.) and enclose in the bulk brown boiling. Enclose this combined centre in the prepared 32 stripe outer shell.