Dec 23, 2009
I wanted to make these cookies but I couldn't get in touch with my mom for the recipe. This is exactly how I remember them growing up. A few tips for people who said these were a gooey mess or very crumbly: When ever you heat Sugar, you are using the science of candy making, which allows for the heating of sugar to very particular temperatures, and since many stoves very in temperature, relying on 1 minute of boiling may not work for everyone so try this: Remember the stages of sugar making Thread: 230-235 (This will make a syrup) Soft Ball: 335-240 (This is the stage we will concentrate on for making these cookies) firm ball: 245-250 hard ball 250- 265 Soft crack- 270-290 hard crack- 300-310 For this particular recipe, after 1 minute of boiling, get a cup of cold water and drop a small spoon full of the syrup into the batter. If it forms a small, soft ball in the water, take it off the heat. If it creates a stringy thread, it's not done yet.
—nicks_sister
