Monday, May 18, 2009
In Colonial times sugar was sold in solid form - often in blocks or cones. This recipe makes 2 sugar cones or 2 small cakes.
6 Cups of brown sugar
6 Tablespoons of water
Deep cooking non-stick pot
Sugar cone mold or small aluminum pie pan
Spray mold or pie pan with cooking spray including sides and rim. Wipe out excess. Spray pot with cooking spray. Place sugar and water in pot. Stir well. Put pot on medium heat. Wait about 2 minutes then turn heat on high. Sugar will foam up. Continue to boil and stir well until sugar is dissolved. Place candy thermometer in pot and boil to 220 degrees. Remove from heat. (Optional: add 1-2 tablespoons of cinnamon, allspice or cloves) Cool for 4-5 minutes. Pour into molds. Let sit until completely hard and then remove. (If mixture gets hard and sets up too soon, add 3 tablespoons of water and place back on heat until you reach 220 degrees.)
Posted by Riverwood Primitives at 9:41 PM