|½ teaspoon||Vanilla extract|
|½ teaspoon||Lemon extract|
|2 cups||Parched benne seed (sesame seeds, I think)|
"Benne seeds cannot be procured in many places, but the candy made with it is so delicious and so characteristic of Charleston that the recipe is here included."
Add the extracts to the sugar. Melt the sugar in a saucepan, stirring constantly, as for peanut brittle. When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in one-inch squares while still warm and break along the lines when cold. --Mrs. Rhett From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
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