Wednesday, March 2, 2016

Cinnamon Jibb

I was browsing confectionery books on and ran across Mary M. Wright's "Candy-Making at Home", from 1915. Loving the flavor of cinnamon, I decided to attempt the cinnamon jibb recipe. Just 4 ingredients: golden syrup, butter, cinnamon, and water.
I have yet to find a dictionary that defines "jibb" in a confectionery context, but it looks like it's going to be a hard candy.

The Ingredients - just golden syrup, butter, cinnamon, and water.

The Tools - a pot, a heat-proof spatula, and a candy thermometer.

This is a very simple recipe - everything goes into the pot at the same time.

Starting to boil.
The mixture is boiled to the "hard crack" stage - 300 to 310 degrees Fahrenheit. It's ready to come off the stove.

The mixture is poured into an oiled pan to cool. This pan (1/4 sheet pan) was probably a little too big for this quantity. Now, I wait again - it needs to cool overnight.

By Steve

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