INGREDIENTS

INSTRUCTIONS

Generously buttera 9" square baking pan; set aside. In a large saucepan,
combine sugar, molasses, corn syrup and vinegar. Cook over Medium heat,
stirring constantly, until sugar disolves. Cover pan for 1 minute, to let
steam wash down sugar crystals clinging to sides pan. Attach a candy
thermometer to side of pan. Reduce heat to Medium-Low. Cook, without
stirring, until sugar mixture reaches hard-crack stage, 300 F. on candy
thermometer. Remove from heat. Stir in bakin soda. Mixture will foam and
increase in volume. Pour into prepared pan to cool. To serve, break into
pieces by striking with the handle of a large knife. Stir in an airtight
metal container up to 3 weeks. Makes 24 pieces.
Lemon Mint Vinegar: (This is alsoa perfect in dressing for seafood or
poultry salads and in marinades.) 1 (1/4 inch) spiral of lemon peel 4 long
fresh mint sprigs
3 3/4    cups white wine vinegar To make sprial of lemon peel, use a
swivel-blade vegetable peeler or citrus stripper. Peel or cut a long, 1/4"
wide strip of lemon peel. Wahs a 1 quart bottle or jar in hot soapy water,
rinse. Sterilize by filling with boiling water. Let stand for 20 minutes.
Discard water. Scald lid or cork in boiling water.
Place lemon peel and mint in sterilzed bottle or jar. Pour in vinegar.
Cover tightly with sterile cork or jar lid. Lable and date. Let stand in a
warm sunny place for 10 days before using. Store in a cool dark place. Use
within 6 months. Makes 1 quart.
Variation: (do not use in candy) Peel and split 3 cloves garlic. Add to
bottle or jar before adding vinegar. Use in dressing for a romain or dndive
salad, sprinkle over cottage cheese or use as a marinade for cooked shrimp.
MC formatting by bobbi744@sojourn.com
Recipe by: How to Cook w/Herbs, Spices & Flavorings by Doris Townsend
Posted to MC-Recipe Digest V1 #881 by Roberta Banghart
<bobbi744@sojourn.com> on Nov 02, 1997

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