Caramelized confection
Wednesday, April 10, 2002
"The heavy-set son ushered us down a narrow hallway toward a 15-gallon, hammered copper pot (the traditional cazo used for candy making) filled to the brim with today's goat milk. As we moved past it, the passage opened onto a narrow room with a 2-foot-high, bricked-in stove along one side. There, four more huge cazos boiled over strong gas jets. A barrel of sugar stood nearby with a wooden paddle propped up beside it; in the small bottling room at the end was a shelf that held baking soda, cinnamon, vanilla and alcohol, plus glass bottling jars in sizes from a cup to a quart."
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