Polkagris

Method

1. Rub a marble slab, or a large heatproof tray lined with baking paper, with 1 tsp of neutral oil, keeping a smear back for your hands and scissors. Have a dough scraper and a pair of scissors ready: once the sugar is poured, everything happens fast.
2. Put 250 g of caster sugar, 75 ml of water and 1 tsp of vinegar in a small heavy saucepan over medium heat. Stir only until the sugar dissolves, then stop stirring, brush any crystals off the sides with a wet brush and boil to 150C on a sugar thermometer, about 15 minutes. A drop in cold water should set brittle and snap.
3. Pour the syrup straight onto the oiled slab without scraping the pan. Leave 3-4 minutes, then fold the cooling edges into the middle with the scraper until the mass holds together and is just cool enough to handle, roughly 60C. Sprinkle over 0.5 tsp of peppermint oil and fold it through.
4. Cut off about a quarter of the mass and knead 0.5 tsp of red colouring into it until evenly coloured. Set it on a warm plate or at the back of a low oven with the door ajar so it stays pliable.