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Crystal-cut Candies Recipe

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This recipe for Crystal-cut Candies, by , is from Berning Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Berning
Added: Thursday, October 29, 2009


2 c sugar
1/2 c light corn syrup
1/2 c water
Dash salt
Few drops red or green food coloring
4 or 5 drops of cinnamon or oil of wintergreen

Combine sugar, syrup, water, and salt; bring to boiling. Cook to hard-crack stage (290). Add food coloring and flavoring; gently swirl mixture to blend. (Use red with cinnamon, green with wintergreen.) Pour into 8x8x2 inch metal pan. Let stand a few minutes till a film forms over the top.

Now, mark candy in little puffs, each about a 3/4 inch square. Because candy is cooler at edges, start marking from outside, and work toward center. Using a broad spatula or pancake turner, pres a line across pan 3/4 inch from the edge. being careful to not break through the film on surface. Repeat around other 3 sides of pan, intersecting lines at corners to form squares. (If lines do not hold shape, candy is not cool enough.) Continue marking lines to center. While waiting for center to cool enough, retrace previous lines, pressing the spatula deeper but not breaking film. When spatula may be pressed to bottom of pan in all lines, candy will be shaped in square puffs. Cool, then turn out and break into pieces. Makes about 100 puffs.




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