• Tianna Seeley

    Tianna Seeley

    Class of 2013
    Bovey, MN

    Tianna's Bio:
    I'm a nursing intended major, biology/psychology minor and a part of the Honors program. In addition to school, I also work at McCarthy Manor as a CNA. In my "freetime" I like to explore Duluth, hang out with the girls, color, go to concerts, fish, hunt, enjoy the great outdoors, and spend time with my family and my boyfriend. I love Scholastica and Duluth and can't wait to spend the next couple of years here.

  • Brooke Elvehjem

    Mora, MN

    Bryan Chavez

    Richfield, MN
    Accounting and Finance

    Laila Zemar

    Casablanca, Morocco
    Biochemistry, Biology and Pre-med

    Shivani Singh

    Mumbai, India
    Management & Marketing

  • Halle Nystrom

    Graduate Student
    Fargo, ND
    M.S. Health Information Management

    Yael Ikoba-Ndjip

    Brussels, Belgium
    Accounting Major; Finance minor

    Jin Baek

    Aurora, CO
    Biology and Chemistry (Pre-Med)

    Laura Salazar

    Bogotá, Colombia
    Marketing and Business Management

  • Neena Koslowski

    Apple Valley, MN

    Conrado Eiroa Solans

    Madrid, Spain
    Psychology Major, Biology minor

    Katelyn Gehling

    East Bethel, MN
    Exercise Physiology for Pre-Physical Therapy

    Kathryn McCarrick

    Saint Paul, MN
    Elementary Education

  • Daniela Moreno Gomez

    San Salvador, El Salvador
    Computer Information Systems and Finance

    Takudzwa Munjanja

    Gweru, Zimbabwe
    Health Information Management, CIS minor

    Malvern Madondo

    Harare, Zimbabwe
    Mathematics & Computer Science

    Jason Chavez

    Minneapolis, MN
    Psychology, Organizational Behavior, and Social Work

  • Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

Candy…It’s a Family Tradition!


 When my mother was a young girl, she would help her Grandma make the candy in flavors of anise and butter rum. My great Grandma passed away when my mom was a teen. For many years, no one in our family carried on the Candy tradition. When I was about seven years old, my mom started to make my great Grandma’s candy once again. I’ve been helping ever since.  My dad and brother even help out sometimes. Last year was first time that I was unable to help my mom carry on the tradition. So this year, I was not missing out. The Saturday before Christmas the candy making  began. We started at noon and eight hours later, we had seven batches of hard candy all packed away into gift bags to be shared with our family and friends.

So, you see great Grandma’s candy is no easy task. The reason why, we do it just like my great grandma Millie did. My Grandma gave my mom great Grandma’s candy pans and scissors. So, just like great grandma Millie, once the candy has come to temperature we add our coloring and flavorings and pour the candy into pans to cool. After about twenty minutes, while the candy is still hot and malleable, we stretch it out and cut it with scissors into small uniform pieces. The candy then gets dusted with powdered sugar.

One thing we have expanded on is the flavoring. great grandma Millie used to only do anise and butter rum flavors. Over the years, my mom and I have added cinnamon to the mix.  When I was fourteen, I traveled as a People to People Student Ambassador. The trip was not inexpensive and my family and I fund-raised over half of the cost. My mom, aunt, and I made over twenty batches of my Great Grandma’s hard candy in various flavors (lemon, root beer, anise, butter rum, cinnamon, amaretto) and sold them at craft shows and all around town.  Not only has Great Grandma’s hard candy created mother-daughter time, but it almost solely sent me to the United Kingdom.

So now, I’d like to share with you my Great Grandma Millie’s recipe as well as a photo gallery of our day.         

3 3/4 cups granulated sugar
1 1/2 cup light corn syrup
1 cup water
2 -dram bottles flavoring oil LorAnn                                                                                                                                                                              Food Coloring (about 12 drops for a nice color)
Powdered sugar

Directions:                                                                                                                                                                                                                                                    In a large pot, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring.  Continue to cook the syrup until the temperature reaches 260º F on a candy thermometer. Add coloring. Do not stir. Remove from heat when the temperature reaches 300º F. Add flavoring. Stir to combine. Pour candy into lightly greased candy pans. When candy is slightly cooled, scrape out of the candy pans onto a cookie sheet. Cut into small pillow-shaped pieces with scissors. Dust with powdered sugar.



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