Peppermint Humbugs

2 lb Demerara sugar
3 tbsp golden syrup
1/2 pint water
3 oz butter
1/2 tsp cream of tartar
few drops oil of peppermint

Put all the ingredients except the peppermint into a heavy bottomed saucepan and bring to the boil. Do not stir. Boil rapidly for a few minutes with the lid on. Using a sugar thermometer, check when 290 degrees F is reached. Remove carefully from the heat and pour onto a well oiled marble slab. Allow to cool for a few minutes and pour half a teaspoon of oil of peppermint onto the toffee. With oiled hands fold the toffee, when it is cool enough to handle, pulling the sides into the centre. Pull the toffee with hands for a few minutes and then shape into a long roll and cut off sweet sized pieces with a pair of scissors. When cold, wrap individual toffees in grease-proof paper.