| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Candies, Christmas |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Lemon extract |
| 2 |
c |
Parched benne seed (sesame seeds, I think) |
INSTRUCTIONS
"Benne seeds cannot be procured in many places, but
the candy made with it is so delicious and so
characteristic of Charleston that the recipe is here
included."
Add the extracts to the sugar. Melt the sugar in a
saucepan, stirring constantly, as for peanut brittle.
When the sugar is melted, add the benne seed, stirring
it in quickly. Pour at once onto a marble slab to
cool or pour into lightly buttered pans. Mark in
one-inch squares while still warm and break along the
lines when cold. --Mrs. Rhett
From: 200 Years of Charleston Cooking 1930 Shared By:
Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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