by Caryn Haller

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September 10, 2013
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Cooking up 2,500 pounds of candy

Barbara Sisneros carefully stirred a boiling kettle of sugar, milk and Karo syrup Friday morning in the heat of the Genoa Town Kitchen. The Minden resident was cooking a batch of fudge for the 93rd annual Genoa Candy Dance Art, Crafts & Food Faire. “Everything goes at once. Once the marshmallows and fudge go in it’s fire drill time,” Sisneros said. “Right now I’ve been stirring for about five minutes.” This is Sisneros’ second year as a candymaker. “I love it. I love the people,” she said. “I don’t cook. My husband has been the cook for 30 years at …

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The Record Courier Updated Sep 10, 2013 05:41PM Published Sep 10, 2013 05:18PM Copyright 2013 The Record Courier. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.