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 flavor, cool in summer, fiery in winter and has a unique blend of textures, smooth and hard, but always creamy when sucked.