Put all the ingredients (except for the oil of peppermint) in a cast iron saucepan over a moderate heat, and boil, stirring continuously, for fifteen minutes.
Test a teaspoonful of the boiling mixture in cold water (see previous recipes) and if it hardens immediately remove the mixture from the heat.
Pour out the bulk of the mixture on to a greased slab or dish but retain a small amount in the saucepan. (Keep this in a warm place to prevent it from hardening.)
Grease both hands with butter and ‘pull’ the toffee while it is hot, as quickly as possible, adding a few drops of the oil of peppermint while pulling.
Continue pulling until a creamy colour is attained.
Place in long, flat strips, about an inch wide, on the table and pour the toffee that was retained to form a thin brown line along the centre of each strip.
Cut into smaller pieces before it hardens.
Gwaelod-y-garth, Glamorgan.
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