Ingredients
1 tsp vegetable oil
10 large cinnamon sticks, 2 to
1 2 1/2 long
1/2 cup sugar
1/2 cup light corn syrup
1 tsp cinnamon oil
2 tbsp apple-juice concentrate
Directions
Brush vegetable oil evenly over a baking sheet. With a large chef's
knife, cut each cinnamon stick in half lengthwise along the groove
between the two curled edges. Arrange the cinnamon sticks on the
prepared baking sheet and set aside. In a heavy medium saucepan,
combine sugar, corn syrup, cinnamon oil and 1/2 c water; bring to a
boil over high heat, stirring occasionally to dissolve the sugar.
Clip a candy thermometer to the pan and boil until the temperature
reaches 300 degrees and is at hard-crack stage (when a bit of syrup
dropped into ice water is hard and brittle and does not stick to
teeth). This will take about ten minutes. Remove from the heat and
stir in apple-juice concentrate. Return saucepan to high heat and
cook, stirring, until thoroughly combined. Continue cooking, swirling
the pan just until the mixture begins to color, 1 to 3 minutes.
Immediately remove from heat and let stand until the bubbles subside,
about 2 minutes. Spoon about 1/2 T of the hot sugar mixture over the
tip of each cinnamon stick and let stand until hardened, about 5
minutes. (If the sugar mixture hardens before all lollipops are
formed, return the pan to high heat just until the syrup begins to
bubble; be careful not to let it burn. Let stand for 1 to 2 minutes,
then continue.) When lollipops have set, carefully loosen them from
the baking sheet. (The lollipops can be stored in an airtight
container, with was paper between each layer, in a cool, dry place
for up to 1 week.) 28 calories per lollipop: 0 g protein, 1 g fat, 6
g carbohydrate; 1 mg sodium; 0 mg cholesterol. From Eating Well
Magazine, Nov/Dec '94.
Servings: 20 each
Cinnamon-Apple Lollipops Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit
The History of Recipes
We can track the history of written recipes back into the far past, certainly as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
During Roman times 25BC a man called Apicius created a number of documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius describes how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example basil, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy land, such as parsley, basil and rosemary. The introduction of these new herbs and spices caused a torrent in manuscripts on cooking, most of which are now in private collections. Like it or not, the introduction of TV brings us TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Cinnamon Apple Lollipops recipe.
