This is a phenomenal modernized vintage recipe, that dates all the way back to 1638, originating with the Benedictine Monks of France! Fast forward a few centuries, and it had become a wildly popular, simple little snack for English school children. Today in my kitchen, it’s been renovated into the perfect winter treat, with a traditional holiday kick of apple and spice.
>>> INGREDIENTS <<<
2 Cups Spiced Apple Cider
2 Pounds Sugar
Powdered Sugar for Dusting
Non-Stick Cooking Spray
>>> SUPPLIES <<<
>>> DIRECTIONS <<<
Set out a baking sheet, sprayed liberally with non-stick cook spray. In a medium sized pot, mix the spiced apple cider with the sugar. Bring to a gentle boil over medium high heat. Continue boiling, while stirring frequently, until the candy mixture just reaches between 300 and 310 degrees on your candy thermometer. It typically takes around 25-30 minutes.
Pour the mixture into your cookie sheet and cool until it’s at a temp you can touch it, but it’s still pliable. It only takes about 5 minutes, so be ready to work fast. Dust the top of the candy sheet with powdered sugar, then start pulling off silver dollar size pieces, and twist them into pretty little candy twists. Set them aside on your wax paper, while you work the entire batch into twists, using the outside candy first and working towards the inside, as the outside cools the quickest.
When you’re all finished twisting, dust everything with a final light coat of powdered sugar, give a little shake and set aside to cool completely. Store in any airtight container. They are super beautiful stored in any holiday tin, gifted to friends.