Cinnamon Candy

Ingredients

• 1 pound granulated sugar
• 1 cup water
• 1 teaspoon vinegar
• 12 drops oil of cinnamon

Method

1. 1

   Boil the mixture until a little of it hardens when dropped in cold water; pour into shallow buttered tins and stand them in cold water, turning the edge of the candy until it cools.

2. 2

   Add the oil of cinnamon; pull until white and put in a cool place to harden.

3. 3

   When cold pack in an airtight vessel and leave overnight.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 132. The excerpt below is the record exactly as published.

CINNAMON CANDY 1 potind granulated sugar 1 teaspoon vinegar 1 cup water 12 drops oil of cinnamon Boil the mixture until a little of it hardens when dropped in cold water; pour into shallow buttered tins and stand them in cold water, turning the edge of the candy until it cools. Add the oil of cinnamon; pull until white and put in a cool place to harden. When cold pack in an airtight vessel and leave over night. BUTTER SCOTCH 1 cup sugar V2 cup butter 1 cup molasses 2 tablespoons vinegar 1 teaspoon soda Boil all the ingredients together until the syrup will snap when tested in cold water. Pour into buttered tins and when nearly cold cut into small squares and wrap each in paraflBn paper. PmOCHE 3 cups light brown sugar Vz cup butter 1 cup Tnilfc- 1 cup nut meats 1 teaspoon vanilla Mix the sugar and milk over the fire; when hot add the butter; boil and stir until the mixture forms a soft baU when dropped in cold water. Add nuts and flavoring and beat until the sugar begins to granulate. Pour into buttered tins; mark in squares and set aside to cool. , PEANUT BRITTLE 1 quart roasted peanuts 1 pound granulated sugar

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