Ingredients
8
lbs of fresh sweet green corn - husked, shucked and ground.
3
cups of brown sugar diluted in 2 cups of water or 2 cups of coarse white cane sugar diluted sparsely.
1
medium thick cheese cloth
Directions
1.
After the corn has been separated, wash thoroughly. Then in an electric food processor, use the shredding blade / grounding blade preferable.
2.
Once you finish grinding, place contents into a large colander draped with the cheesecloth.
3.
Let stand over a large container to catch the drippings for a full 24 hours.
4.
The clear liquid is removed and reserved for a bit later. Let the remaining liquid settle; then cook with the cinnamon, white sugar and cloves.
5.
As you stir this mixture to a simmer begin to slowly add the remaining clear liquid.
6.
Continue to stir over medium heat, stirring constantly until desired thickness is achieved.
7.
Once it has reached a gelatin thickness.
8.
Let cool on cooling rack.
9.
Serve at room temperature or cold.
10.
Add anisette sponge cookies to each serving.
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