Mint cake is still made in traditional copper pans on gas boilers. It is made by combining sugar, glucose and water then boiling more fiercely is smaller pots. After cooling for several minutes, half on ounce of oil of peppermint is added to every 40 lb of mix. Only the first finest oils are used in preparation, a blend of the famous American Wayne Country brand with Brazilian and Chinese types. The blend is poured by hand into shallow trays where it hardens quickly and is rapidly transferred out of the sugar boiling room and wrapped. Kendal mint cake has a subtle but stimulating flavour, cool in summer, fiery in winter and has a unique blend of textures, smooth and hard, but always creamy when sucked. Used as Energy Bars Originally popular with climbers / mountaineers, Kendal Mint Cakes are now used as energy bars by people involved in all sorts of active sports: Football / Rugby / Hockey teams munch them at half time Golfers include a few bars in their bag, to give them a boost for those last few holes Ewan McGregor and Charley Boorman included mint cake in their supplies for their 2004 motorcycle trip around the world in Long Way Round. Also popular with Tennis / Squash players, Cyclists, Swimmers and many other Athletes Used in Ration Packs Kendal Mint Cake has an excellent shelf life & travels very well, so is often included in emergency / ration packs: Useful to keep a few bars, together with a blanket / torch etc, in your car during the Winter months Is a standard part of the 24-hour ration pack issued to the Irish Defence Forces Often carried by Diabetics as an instant sugar rush when needed Popular with campers / back-packers Used for Weddings / Parties The very first wedding favours included sugar confections, which symbolize wealth and royalty. In keeping with this tradition, the small individually wrapped Kendal Mint Cakes, available in either white or chocolate covered varieties.