Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 248
Ann Naughton Goldsmith
In a large saucepan, place:
3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup of water
Cook until candy is hard and brittle when tested in cold water. Remove from heat and add a few drops (3) red food coloring. Stir in 1/8 ounce cinnamon oil (get it from the pharmacy).
Pour the candy on a piece of foil dusted with powdered sugar. When the candy is cool, crack and place in a container with 1 tablespoon powdered sugar.
This recipe had been in the Goldsmith family for many years. When Sarah Goldsmith was 8 years old, she was taught how to make this type of candy.
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