VeganNorth West English cuisine Desserts

Kendal Mint Cake

Name: Kendal Mint Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: North West English
Ingredients: 450 g granulated white sugar; 150 ml Water; 50 g liquid glucose; 1 tsp pure peppermint oil; 0.25 tsp Cream of tartar; 1 pinch Fine sea salt; 1 tsp sunflower oil; 1 tbsp icing sugar

A crisp, crystalline peppermint sugar slab from Cumbria with an invigorating mint kick, famously packed by fell walkers as an instant energy source.

🇬🇧United Kingdom· North West England

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8
Difficulty: Medium
Calories: 240 kcal

Ingredients

0 of 8 gathered

Servings

450 g granulated white sugar — pure cane sugar works best
150 ml Water — cold tap water
50 g liquid glucose — helps control sugar crystallisation
1 tsp pure peppermint oil — food-grade natural peppermint extract or oil
¼ tsp Cream of tartar — stabilises the syrup
1 pinch Fine sea salt — balances the intense sweetness
1 tsp sunflower oil — for greasing the tin lightly
1 tbsp icing sugar — optional light dusting for slicing

Equipment

•Heavy-based saucepan
•Sugar thermometer
•20cm square baking tin
•Baking parchment
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 240 kcal
fat: 0.1 g
carbs: 60 g
fibre: 0 g
protein: 0 g
calories: 240 kcal

Instructions

1
Lightly grease a 20cm square tin with sunflower oil and line with greaseproof paper.
2
Add the granulated sugar, water, and liquid glucose to a heavy-based saucepan over low heat.
3
Stir gently with a wooden spoon until all sugar crystals completely dissolve.
4
Stir in the cream of tartar and sea salt, then raise the heat to medium-high.
5
Bring the syrup to a rolling boil without stirring so sugar crystals do not seize early.
6
Clip a sugar thermometer inside the pan and boil until reaching 116°C (soft-ball stage).
7
Remove the pan from the hob immediately and let it stand off the heat for two minutes.
8
Add the peppermint oil carefully, keeping your face back from strong rising steam.
9
Beat the hot syrup vigorously with a wooden spoon until it turns opaque and thick.
10
Quickly pour the mixture into the prepared tin before it sets in the saucepan.
11
Score deeply into rectangular bars with a sharp knife while the slab remains warm.
12
Allow the mint cake to cool fully for one hour, then snap into firm blocks.

Chef's tips

Beating creates the characteristic fine-grained, chalky snap rather than a clear glassy sweet. Always use a reliable digital or sugar thermometer for pinpoint temperature control. Pour immediately once the syrup turns cloudy because it hardens within seconds.

Ingredient substitutions

liquid glucose → light corn syrup or golden syrup
granulated white sugar → light soft brown sugar (for brown mint cake)

Storage

Store the slabs in an airtight container lined with greaseproof paper in a cool, dry place for up to two months.

Reheating

Do not reheat; serve at room temperature as a firm confectionery bar.

Common mistakes to avoid

•Stirring the boiling syrup before reaching temperature, which causes uneven premature crystallisation.
•Waiting too long to pour after beating, leaving the sugar seized inside the saucepan.
•Using artificial mint essence rather than pure food-grade peppermint oil for flavour.

Serving suggestions

Snap into bars and wrap in greaseproof paper for fell-walking energy.Serve alongside a robust pot of loose-leaf English breakfast tea.Dip one end into melted dark chocolate for a rich after-dinner confectionery.