Boiled sweets - peppermint humbugs

1. 1.Mix sugar and glucose in a heavy-based saucepan. Add the water.Heat until sugar has dissolved.
2.Add the cream of tartar, bring to the boil.
3.Continue to boil until the mixture registers 140°C (275 °F) on a sugar thermometer.
4.Remove from the heat and add the peppermint oil.
5.Empty mixture onto a lightly oiled board and divide in half, adding green colouring to one half.
6.Pull each portion into a rope and twist around each other. Cut in 1 cm (½ inch) pieces, turning the rope at each cut. When cold and hard, wrap each piece individually and place into a pretty gift box, along with other old fashioned sweets.