Cinnamon Puffs

By Hklbrries

"Are you expecting guests this Christmas? Do you have a sweet tooth that loves to make merry during the holidays? If either of these criteria describes you and your planned yuletide revelry, the Dorothy Dean Homemakers Service has the perfect prescription: take these recipes for delicious holiday treats, prepare with care and bon appetit!

The Spokesman-Review invited you to tease your holiday palate with this classic confection. Reprinted here is material from a Dorothy Dean Homemakers Service leaflet from 1978. The Dorothy Dean Homemakers Service was a staple for Spokesman-Review readers from 1935 to 1983, providing kitchen-tested recipes that never go out of style, as well as helpful hints to make any gathering, special occasion or household chore go off without a hitch. The Spokesman-Review wishes you a delicious holiday season!"

Ingredients

• 2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• Dash salt
• 1/8 tsp oil of cinnamon, or more
• Red food coloring

Details

Servings 8

Preparation

Step 1

Combine sugar, corn syrup, water and salt in heavy saucepan. Bring to a boil; cook to beginning of hard crack stage, 300 F. Remove from heat; add oil of cinnamon and red food coloring to tint desired shade of red. Turn into 8-inch square metal pan. Let stand a few minutes, until film forms over top. Using a spatula, mark in little puffs about 3/4-inch square, being careful not to break through film. (Start marking from outside and work toward center). Repeat, pressing the spatula deeper but not breaking film. When spatula can be pressed to bottom of pan in all lines, candy will be shaped into puffs. Cool; turn out of pan and break into pieces.