|sugar, mint, and gelatine|
|expert mint making skills|
There was, however, a suprise. The taste. They do not taste quite the same. Steve (who has never been tempted by them before, has been sneaking them from the tray.
So... is this just some sort of psychological thing? Things in London taste better? (this is what Duncan reported to one of the staff people at the library the other day). I mean, the ingredients are pretty standard: mint flavour, unflavoured gelatine, and sugar. .... so... the detective in me thinks that maybe the flavour difference is real, and is located in the sugar.
The sugar I grew up on is Roger's Sugar, which had its Taber refinery which produced its sugar from sugar beets). This sugar is Tate & Lyle (ah yes... the same Tate who founded the Tate Modern and Tate Britain Museums, the same Tate who was the sugar baron, and remember that sugar is the one product that continues to arrive in London via the Thames!), and it comes from sugar cane. I always thought that all icing sugars tasted the same. Apparently not.
... or maybe is IS just the London air that makes the difference? :-)