Somehow I always end up with an abundance of those little red cinnamon heart candies around Valentine’s Day. In an attempt to find a use for them, I even made a post on my old Kitchen Historic blog which had a whole list of recipes. Here’s one I found from a 1959 Oregon newspaper!
(From Eugene Register-Guard)
Oh my goodness, this concoction was ridiculously sweet and far too rich. I was thinking after being all mixed together the cinnamon candy flavour would be nearly undetectable, but it was actually quite noticeable. It was missing the strong spicy punch, but definitely still quite cinnamony. However, that concentrated sugar syrup plus the sugar added to the whipped cream was far too sweet. Add 2 cups of rich cream and I couldn’t eat more than 2 spoonfuls. Ironically, the marshmallow pieces were the best part, because they were the least sweet and most refreshing part of it! Even though the flavour itself wasn’t awful, I’m really not sure how anyone could eat this…It’s very pretty, though!
- I left my gelatin mixture to chill for slightly too long, so that’s why there are some darker red spots in my mold. It should be a more uniform pink all around.
Eugene Register-Guard, 1959