From the kitchen of Henry Edward
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Dairy‑free, Gluten‑free, Good for parties/potlucks, Travels well|
2 cups sugar
1/2 cup cornstarch
1 1/2 cups water
1/2 teaspoon cream of tartar
2 tablespoons Rosewater or one of the following to taste:
1/2 teaspoon rose food flavoring
1/4 cup fruit juice
1 tablespoon vanilla extract
1 tablespoon orange extract
1 tablespoon crème de menthe liqueur food coloring (optional)
1/2 cup chopped toasted pistachios or almonds (optional) confectioner's sugar, granulated sugar, or desiccated coconut for dusting
Combine sugar, 1 cup water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil.
In a separate bowl, combine cornstarch with remaining water, mix completely, and slowly stir into sugar mixture.
Boil over medium-low heat for 20-30 minutes, until the mixture reaches "firm-ball stage," or 248 F (120 C) on a candy thermometer.
Apply non-stick cooking spray to a form (ice cube trays will do nicely, though not plastic ones), shallow pie pan, or jelly-roll pan.
Pour the hot mixture into the pan or form and allow to set.
When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut.
Store at room temperature in airtight container.
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