Yorkshire Mint Humbugs

Directions

1. 1
   Place the brown sugar into a heavy bottomed saucepan.
2. 2
   Heat gently until the sugar has completely dissolved, but do not stir.
3. 3
   Boil to a temperature of 310°F (154°C) - measure with a candy thermometer for accuracy.
4. 4
   When the water has evaporated add a few drops of peppermint essence.
5. 5
   Pour mixture on a slab, using a knife to prevent it running too thin.
6. 6
   Cut into strips, and cut with sharp buttered scissors. If you pull it a bit before cutting with scissors it will turn a lovely amber color.
7. 7
   Wrap in cellophane and store in an airtight container.