Conference turris::cooks

I'll check in my Watkins Cinnamon Cookbook and let you know.

Judy

    I have a recipe for hard candy made similar.  The only difference was
    that we never used a cinnamon flavoring...We called it Bolango.
    
    It was made with water, vinegar, sugar and food coloring.  I can bring
    the recipe in and see if it's similar.
    
    The flavor is the same as the Barley Pops you see for sale in specialty
    candy shops or in penny-candy stores.  You see them a lot at Christmas
    time in the shape of X-mas trees and at Thanksgiving as turkeys.
    
    Cynthia

Lila,

Here's what I came up with, from the Watkins Food Gifts Cookbook.

Judy

	Crystal Cut Candy
	=================

	2 cups white sugar
	1/2 cup light corn syrup
	1/2 cup water
	Dash salt
	Few drops food color
	Watkins Extract or Flavor of choice *

	* 1 teaspoon Peppermint Extract
          2 teaspoons Fruit Flavors
	
	Combine sugar, syrup, water and salt.  Bring to a boil
	over medium heat.  Cook to 290�F. (soft-crack stage) on 
	candy thermometer.  Add food coloring, choice of Extract
	or Flavor and allow to set for a few seconds before 
	stirring.  Mix well and pour into lightly greased 8x8x2-
	inch pan.  Let stand a few minutes until slightly cooled
	and a film forms over the top.  Mark candy into "puffs"
	3/4-inch square (because the candy is cooler at the edges,
	start marking at the outside and work toward the center
	using a spatula or pancake turner).  Be careful not to
	break the film.  Repeat around pan, intersecting lines
	at corners to form squares.  If lines don't hold shape,
	candy is not cool enough.  Retrace lines, pressing
	spatula deeper but do not break film.  When spatula can
	be pressed to bottom of pan on all lines, candy will be
	shaped into square puffs.  Cool thoroughly and break
	into puffs.  Store loosely covered in a cool, dry place.

	Makes about 100 pieces.

	Nutritional Information Per Piece:
	Calories.............20		Fat................0 gm.
	Protein...........0 gm.		Cholesterol........0 mg.
	Carbohydrates.....5 gm.		Sodium.............1 mg.

    Thanks Judy!  I made some this weekend and the kids love it!
    (Of course they would, since it's almost entirely sugar!)
    
    However, I found that the pieces were too thick so the second
    batch I made I poured onto a greased cookie sheet and let
    cool.  Then I broke it into pieces.  That made it easier to
    eat and also easier to make since I didn't need to form the
    "puffs".   
    
    Lila
    

    Lila,
    
    I don't know what the correctionsare, but check on them for altitude. 
    Like anything else that depends on temperature, you candy has a lower
    boiling point in CO.  Recommended inforamtion in my books is to boil
    you water and check the temp and subtract the smae amount from candy
    recipes.
    
    meg

    Thanks meg - I had forgotten about high altitude!  I made it according
    to the directions, though, and didn't have any problems.  
    
    Lila