| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New Orleans | Candy, Osg | 1 | Servings |
INGREDIENTS
| 2 | c | Best new orleans sugar |
| 1/2 | c | Horehound tea; strong |
| 1/2 | ts | Cream of tartar |
INSTRUCTIONS
Boil until crisp in cold water. Pour into buttered plates and when almost cold cut in squares. If white or light brown sugar is used, recipe makes a very good candy and not so strong. Source: Unknown Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of the Ohio State Grange Home Economics Committee. File ftp://ftp.idiscover.co.uk/pub.food/mealmaster/recipes/mm-candy.zip
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