📝 About This Recipe
Born in the rugged Lake District of England, Kendal Mint Cake is a world-famous peppermint confection known for providing a high-energy boost to mountaineers and polar explorers alike. This crystalline, buttery-smooth mint candy offers a refreshing burst of peppermint and a satisfying snap that melts into a creamy finish. It is the ultimate heritage sweet, famously carried by Sir Edmund Hillary during the first successful ascent of Mount Everest in 1953.
🥗 Ingredients
The Sugar Base
- 500 grams Granulated white sugar (high-quality fine grain)
- 50 grams Demerara sugar (for a subtle depth of flavor)
- 150 ml Water (filtered)
The Texture & Flavor Agents
- 100 grams Glucose syrup (prevents unwanted crystallization)
- 1/2 teaspoon Peppermint oil (pure food-grade essential oil, not extract)
- 1 pinch Salt (fine sea salt)
- 15 grams Unsalted butter (for a smoother mouthfeel)
Optional Chocolate Coating
- 200 grams Dark chocolate (70% cocoa solids, chopped)
- 1 teaspoon Coconut oil (for a glossy finish)
👨🍳 Instructions
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1
Prepare an 8x8 inch square baking tin by lightly greasing it with butter and lining it with parchment paper, leaving an overhang on two sides for easy removal.
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2
In a heavy-based stainless steel saucepan, combine the granulated sugar, demerara sugar, water, and glucose syrup.
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3
Place the pan over low heat and stir gently with a wooden spoon until the sugar crystals have completely dissolved. Do not let the mixture boil yet.
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4
Once dissolved, increase the heat to medium-high. Bring the syrup to a steady boil without stirring further, as stirring can cause the sugar to grain prematurely.
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5
Clip a sugar thermometer to the side of the pan and cook the mixture until it reaches 115°C (239°F), also known as the 'soft ball' stage.
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6
Immediately remove the pan from the heat. Stir in the small knob of butter and the pinch of salt until fully incorporated.
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7
Allow the mixture to cool undisturbed for about 5 minutes, or until the temperature drops to approximately 100°C (212°F).
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8
Add the peppermint oil. Be careful not to inhale the steam, as pure peppermint oil is very potent.
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9
Using a sturdy wooden spoon, begin to beat the mixture vigorously against the sides of the pan. This 'creaming' process is vital; the syrup will turn from clear to opaque and thick.
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10
Keep beating until the mixture starts to look grainy and loses its glossy sheen. This usually takes 3 to 5 minutes of hard work.
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11
Quickly pour the thickened mixture into the prepared tin. Smooth the top with a spatula before it sets, as it firms up very rapidly.
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12
While still slightly warm, use a sharp knife to score the surface into bars or rectangles. This makes it much easier to break cleanly later.
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13
Allow the cake to cool completely at room temperature for at least 3-4 hours, or ideally overnight, until it is hard and crystalline.
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14
If choosing the chocolate option: melt the dark chocolate and coconut oil over a bain-marie, then dip the bottom of each bar or drizzle the tops.
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15
Break along the score lines and store in an airtight container or wrap in foil for your next adventure.
💡 Chef's Tips
Use a heavy-bottomed pan to ensure even heat distribution and prevent the sugar from burning. Never substitute peppermint extract for peppermint oil; the oil provides the signature 'kick' and won't evaporate as easily. If the mixture sets too quickly in the pan while beating, you can briefly return it to very low heat for 10 seconds to loosen it. Avoid making this on a very humid day, as the sugar can absorb moisture from the air and become sticky rather than crisp. To get the perfect snap, ensure you beat the mixture until it just starts to lose its shine—this creates the micro-crystals essential for the texture.
🍽️ Serving Suggestions
Serve alongside a hot thermos of black tea during a long hike or walk. Pair with a square of high-quality dark chocolate for a sophisticated after-dinner treat. Crumble small pieces over rich chocolate fudge cake or vanilla bean ice cream. Enjoy as a palate cleanser after a heavy, savory meal. Wrap in parchment and twine to give as a traditional, handmade gift for outdoor enthusiasts.