Kendal mint cake ii

1. In a heavy pan dissolve the sugar in the milk over a low heat stirring occasionally

2. Place a thermometer in the saucepan and bring to the boil, stirring constantly.

3. Cook until the mixture reaches a maximum of 275 F/140 C.

4. Test by dropping a little bit of the mixture into a bowl of cold water. It should form a soft ball when rolled between your fingertips.

5. Remove from the heat; add the peppermint and stir mixture until it is smooth and creamy.

6. Pour into a buttered, shallow baking tray and mark into bars or squares. Cut when cold.