1 Cup of Raw Sugar
3 Teaspoons of Liquid
Colour of Your Choice
Place into moulds and cook in the oven for 1 hour at 120 degrees Celsius. Once cooked take out of the oven and leave to cook in the mould for 10 minutes. Take out of the moulds and leave to cool completely then store in an air tight container.
I like to use 1 teaspoon of peppermint and 2 teaspoons of water. You can increase the peppermint for a stronger peppermint flavour.
You don’t need to use moulds for this recipe, you can just line the bottom of a rectangle cake tin and press the mixture into the pan. Use a potato masher to help squash the mixture. Then gently using a sharp knife cut into squares.
You can also use white sugar for this recipe it will give you a brighter colour result. I like to use the raw sugar as it less processed.
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