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1
Combine all ingredients except flour in a small, heavy saucepan over med-high heat.
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2
Bring to a boil, stirring often.
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3
Once mixture is at a boil, stir constantly for 2 minutes.
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4
Remove from heat and sift in flour a little at a time, stirring to combine each addition before adding the next.
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5
Cool to room temperature or refrigerate for later use.
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6
(If refrigerated, allow mixture to come up to room temperature before cooking.)
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7
Heat oven to 350 degrees.
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8
Cover a backing pan or cookie sheet with parchment paper and spoon out mixture with a metal soup spoon or a number 50 disher.
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9
Cookies will spread out like crazy, so place dollops 6 to 8 inches apart.
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10
Bake 18 minutes or until deep mahogany brown.
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11
To form into cups, use a metal spatula to transfer the hot candy disks to the bottoms of inverted ramekins or custard cups.
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12
(Have a ramekin for each disk, or the disks will set before you can get through them all.)
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13
Work quickly and the disks will conform to the shape of the cups.
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14
Remove when cool and store wrapped with paper towel inside resealable plastic bags.
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15
Variation:While hot, disks can be cut into shapes with a pizza cutter and used as garnish for other desserts, or l
