Ingredients
3 cup sugar
1 tsp peppermint flavoring
1/2 cup water
3/4 cup lt. corn syrup
3/4 tsp red vegetable coloring
1/4 tsp cream of tartar
Directions
Any self-respecting Christmas tree has a right to complain If it isn't
decked out with a candy cane. The sugar, water, syrup, and cream of
tartar you combine and heat till the sugar's dissolved real fine.
Divide into two saucepans, boil, but don't stir, please, Until each
lot 280 degrees. Add 1/2 ts peppermint to each lot and add the
coloring to one, the other not: place on an enamel or marble table to
cool. (First oiling the table, as a general rule). Like taffy you
stretch and pull and form into ropes of red and white, now twist them
around again and again.
And form them into your candy cane.
Now on an oiled surface you allow them to harden, then announce to
your family that these is ready for your Christmas tree. FROM:
DOLORES MCCANN (BSWN00A)
Servings: 1 servings
Christmas Candy Canes Recipe brought to you by Recipe Ideas
Categories: Candy; Christmas; Holiday
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into ancient history, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. However, generally, these old cook books were just basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to historians are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by the Romans. In his publication, he recounts how the meals were divided into starters, entrees and afters, a style of dining still practiced today. Additionally, he recounts how the Roman cooks made use of a wide range of spices, including a few that will be familiar to modern chefs for example thyme, fennel and asafoetida. Closer to modern times, there were a couple of books which appeared in the 14th Century ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are nothing to do with the curry that is popular today, but rather accounts of the types of food on the menus of the rich. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, such as basil and coriander. These new foods and spices was responsible for a surge in manuscripts on cooking, many of which are now in private cookery archives. During the next few hundred years, the rich and powerful families of the West strove to lay on the most exotic meals, and consequentially cooks and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s that cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing the recipes of their peers. By the time we get to the twentieth century, cookery books are starting to become popular mostly as a result of better eduction, people having more free time and having more money. Like it or not, the introduction of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Christmas Candy Canes recipe.
