Traditional Kendal Mint Cake

Combine sugar, water, and glucose syrup in a heavy-based saucepan.

Heat gently, stirring until the sugar has dissolved.

Bring to a boil and cook without stirring until the temperature reaches exactly 115°C (soft ball stage).

Remove from the heat and stir in peppermint oil/essence.

Stir the mixture vigorously until it starts to become opaque and slightly grainy (this is the secret to the texture).

Quickly pour into a greased rectangular tin.

Allow to cool and set until rock hard.

Break or cut into blocks. Note: This is an energy bar, not a traditional sponge cake.