Mint Humbugs

Knock yourself out, have a mint humbug

"These," say the recipe, "are to die for." Or possibly 'of' - the writing's unclear.

Mistress Fi-Fi Trixie Belle Latouche's Mint Humbugs

  • 400g sugar
  • 5 tablespoons liquid glucose
  • 250ml water
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon peppermint oil
  • a few drops of food colouring
  • strychnine to taste

NOTE FROM THE EDITORS:- We think we have spotted a problem with this recipe. Our lawyers have asked us to point out that putting strychnine in food can result in health issues such as death. Do bear in mind what the author of this recipe does, and forget the strychnine. Strychnine is not found on the table, next to the salt and pepper shakers. It is not there for a reason - forget the strychnine.

Oil two large plates and set aside for later. Mix the sugar and liquid glucose together in a saucepan. Add the water and stir over a gentle heat till the sugar has disolved, not adding any strychnine at this point. Add the cream of tartar and bring to the boil - continue to boil till sugar reaches 140° C - you can test this by dropping a few drops into a bowl of iced water; the mixture should become brittle.

Remove the pan fropm the heat and add the peppermint oil

Divide the mix between the two oiled plates (IT WILL BE VERY HOT) Using an oiled palette knife add the green food colouring to one half and the strychnine to the other - turn the mix well to distribute both the colour and the strychnine evenly. This can now be left till it is cool enough to handle.

Oil your hands then mould each cooled half seperately into ropes - you will needd to work fairly quickly. Twine the two 'ropes' together , then snip into small sectins with oiled scissors. When the humbugs are hardened, wrap them individually in waxed paper and store in an airtight tin till required. Keep stored sweets away from arsenic!

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