Instructions

1. 1
   Grease a square baking tin with vegetable oil.
2. 2
   Combine the sugar, glucose, and water in a saucepan over low heat. Stir periodically until the sugar dissolves.
3. 3
   Increase the heat to medium-high, and put a candy thermometer into the mixture. Cook, without stirring, until the mixture reaches about 150°C (300°F).
4. 4
   Remove the pan from the heat, and thoroughly stir in the peppermint extract. Continue stirring for several minutes until the mixture becomes cloudy/opaque and slightly thickened, but still pourable and spreadable.
5. 5
   Pour the sugar mixture into the prepared baking tin. Let rest for 30 minutes to cool and partially set.
6. 6
   Use a sharp knife to score the confection into squares or rectangles as desired. This makes it easier to break the confection into individual pieces after it sets fully.
7. 7
   Transfer the baking tin to the refrigerator, and chill for at least 2 hours to fully set the confection.
8. 8
   Remove the confection from the baking tin, and break into individual pieces.