Looking for a delicious and easy Kendal mint cake recipe? In Cumbria, England’s Kendal, Kendal Mint Cake is a famous confection. Sugar, glucose juice, water, and peppermint oil make it a glucose cake.
Hiking, climbing, and camping are energized by Kendal Mint Cake’s high sugar level. Mountaineers and explorers love this late 19th-century snack.
White, dark, and chocolate-coated Kendal Mint Cakes exist. It tastes minty and chewy. Mountaineers take it on Mount Everest treks for a quick energy boost.
Kendal Mint Cake Ingredients
- 450g granulated sugar
- 150g glucose syrup
- 150ml water
- 1 tsp peppermint oil
- Vegetable oil or cooking spray for greasing
How to Make the Kendal Mint Cake?
Step 1: Prepare the Ingredients
Before we start making Kendal Mint Cake, it’s important to gather all the ingredients and equipment we’ll need. We’ll need a large saucepan, a wooden spoon, a candy thermometer, and a baking tray that has been greased with vegetable oil or cooking spray.
For the ingredients, we’ll need granulated sugar, glucose syrup, water, and peppermint oil. You can find these ingredients at your local supermarket or online. Peppermint oil is the essential ingredient that gives Kendal Mint Cake its refreshing flavor, so make sure you use high-quality oil.
Step 2: Mix the Ingredients
Once you’ve prepared your equipment and ingredients, it’s time to start making the Kendal Mint Cake. First, add the sugar, glucose syrup, and water to the saucepan and stir the mixture over low heat until the sugar has completely dissolved.
Next, turn up the heat and bring the mixture to a boil. You’ll need to keep a close eye on the candy thermometer and wait until the temperature reaches 132°C (270°F). This will take around 20 minutes, so be patient and avoid stirring the mixture too much.
Step 3: Add the Peppermint Oil
Once the temperature reaches 132°C (270°F), remove the saucepan from the heat and quickly stir in the peppermint oil. Make sure you stir the mixture thoroughly to distribute the oil evenly.
Step 4: Pour the Mixture onto the Baking Tray
Next, pour the mixture onto the greased baking tray and leave it to cool. You can speed up the cooling process by placing the baking tray in the fridge or freezer for a few minutes.
Once the Kendal Mint Cake has cooled, it should be hard and brittle. Use a knife or your hands to break it into smaller pieces, and store it in an airtight container.
How To Serve Kendal Mint Cake
Because of the need for rapid replenishment of energy while engaging in outdoor activities, Kendal Mint Cake is typically given in bite-sized pieces. The Kendal mint cake should be cut into squares or smaller portions for sharing.
The Kendal mint cake should be kept in a cool, dry place like a cupboard. Because of this, it won’t dissolve.
To give a special touch, serve Kendal Mint Cake with a hot cup of tea or coffee. Peppermint leaves dissolved in hot liquid are a delicious and refreshing delight.
Kendal Mint Cake Variations
Melted chocolate enhances Kendal Mint Cake. Melt chocolate in a double boiler, dip Kendal Mint Cake pieces, and cool on parchment paper.
For flavor and texture, add crushed nuts or dried fruits to your Kendal Mint Cake. Almonds, raisins, plums.
Cinnamon, nutmeg, and ginger spice up Kendal Mint Cake. Enjoy this variant in winter.
Lemon or citrus extract can refresh Kendal Mint Cake’s peppermint flavor. Summer-friendly.
Replace peppermint oil with almond essence for a sweet Kendal Mint Cake. For non-mint lovers, try this.
How To Store Kendal Mint Cake
Store Kendal Mint Cake in a cool, dry area to avoid melting and sticking. A larder is ideal.
Wrap the Kendal Mint Cake tightly in plastic wrap or foil to avoid drying. Airtight containers work too.
Light can fade Kendal Mint Cake’s taste. Store it in a dark closet or pantry to avoid this.
Kendal Mint Cake should not be chilled or frozen because it can become sticky or change texture.
What’s the difference between brown and white Kendal Mint Cake?
The only variation between brown and white Kendal Mint Cake is the sugar used. White Kendal Mint Cake uses white powdered sugar, while brown uses brown.
The Kendal Mint Cake’s flavor and color vary from the white version due to brown sugar. White sugar tastes bland and is white, while brown sugar tastes like molasses and is caramel-colored.
The texture and substance of brown and white Kendal Mint Cake are similar. Both types are crumbly and peppermint-flavored.
Easy Kendal Mint Cake Recipe
Equipment
- large saucepan
- a wooden spoon
- a candy thermometer
- a baking tray
Ingredients
- 450 g granulated sugar
- 150 g glucose syrup
- 150 ml water
- 1 tsp peppermint oil
- Vegetable oil or cooking spray for greasing
Instructions
- First, add the sugar, glucose syrup, and water to the saucepan and stir the mixture over low heat until the sugar has completely dissolved.
- Next, turn up the heat and bring the mixture to a boil. You’ll need to keep a close eye on the candy thermometer and wait until the temperature reaches 132°C (270°F). This will take around 20 minutes, so be patient and avoid stirring the mixture too much.
- Step 3: Add the Peppermint Oil
- Once the temperature reaches 132°C (270°F), remove the saucepan from the heat and quickly stir in the peppermint oil. Make sure you stir the mixture thoroughly to distribute the oil evenly.
- Step 4: Pour the Mixture onto the Baking Tray
- Next, pour the mixture onto the greased baking tray and leave it to cool. You can speed up the cooling process by placing the baking tray in the fridge or freezer for a few minutes.
- Once the Kendal Mint Cake has cooled, it should be hard and brittle. Use a knife or your hands to break it into smaller pieces, and store it in an airtight container.