50 g Dansukker Icing Sugar
300 g Dansukker Granulated Sugar
150 ml water
100 ml Dansukker Glucose Syrup
1-2 ml pepper mint oil or other flavouring
Sift the icing sugar onto a baking tray. Lightly oil a piece of baking paper or sweet moulds.
Mix together the sugar, water and glucose syrup in a thick-bottomed saucepan. Bring to the boil on medium heat and boil up to 152 °C, or drop a little of the mixture into a glass of water and test for correct consistency. Remove from the heat and stir in the flavouring and colouring. Spoon the mixture onto the paper or pour into the moulds. If you want lollipops, use large spoonfuls of the mixture and press in wooden skewers. Roll the caramels in icing sugar before storing them in jars with well-fitting lids.
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