After Dinner Mints

serves 4 to 6

250 grams white sugar

100 ml water OR, reserved syrup from Candied Ginger or Candied Peel and 125 ml white sugar.

Combine in a small heavy smooth-surfaced saucepan such as glazed cast-iron, ' placed on a large burner. Cover with silicone boil-over shield and bring to a boil. Turn down to a simmer. Insert a candy thermometer through one of the ports in the boil-over shield so that the tip is immersed in the liquid but is not touching the bottom of the pan. Cook to 250F.
Lightly butter a marble candy-slab. Grind 10ml of sugar very, very fine in a mortar and sprinkle evenly across the slab.

10 ml butter

1 to 2 drops flavouring essence

When the candy reads 250F, remove the pan from the heat. Stir in butter (and flavouring) and immediately pour on the slab.

1 drop each different colours of food colouring

As soon as the candy is cool enough to handle, scrape it up into two lumps and pull them like taffy, alternating between the lumps until they become easier to handle. Divide the two lumps into four, and then eight, placing a single *small* drop of food colouring on each lump.
Alternate between thelumps pulling them until they begin to lighten in colour, indicating that they are beginning to crystalize. Roll them rapidly into long thin snakes. Quickly before they crystalize, snip the snakes with kitchen shears into small “pillows” about a centimetre long.