OLD FASHIONED HARD CANDY
A dusting of confectioner's sugar gives a frosty look to this old-fashioned holiday candy from field editor Amy Short of Lesage, West Virginia. "The color is beautiful and people are surprised by the wonderful watermelon flavor!" Amy says.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 pounds.
Number Of Ingredients 6
Steps:
- Butter two 15x10x1-in. pans; set aside. In a large heavy saucepan, combine the sugar, corn syrup, water and food coloring. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring. Immediately pour into prepared pans; cool. Dust with confectioners' sugar; break into pieces. Store in airtight containers.
Nutrition Facts : Calories 283 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 74g carbohydrate (65g sugars, Fiber 0 fiber), Protein 0 protein.
OLD-FASHIONED HOMEMADE HARD CANDY
This is an old recipe from my childhood. Many people have memories of cutting this candy with their mother's and grandmothers. I have passed it on and am now posting here for all to share in this classic Christmas tradition!
Provided by Tami L. Smith
Categories Desserts Candy Recipes
Yield 20
Number Of Ingredients 6
Steps:
- In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
- Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
- Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 30.2 g, Sodium 8 mg, Sugar 24 g
OLD FASHIONED HARD CANDY
Home made hard candy is a great gift idea! Use different colors and flavorings to match the season.
Provided by YVETTE MOORE
Categories Desserts Candy Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Generously coat a cookie sheet with confectioners' sugar, and set aside.
- In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
- Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 39.2 g, Sodium 8.5 mg, Sugar 32.3 g
OLD-FASHIONED DIVINITY CANDY
This is a soft white candy made with light corn syrup.
Provided by Lisa H.
Categories Desserts Candy Recipes Divinity Recipes
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
- Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
- Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.
Nutrition Facts : Calories 114.3 calories, Carbohydrate 29.3 g, Protein 0.4 g, Sodium 44.3 mg, Sugar 24.7 g
HOW TO MAKE OLD FASHIONED HARD CANDY
wikiHow article about How to Make Old Fashioned Hard Candy.
Provided by wikiHow
Categories Sugar Treats
Number Of Ingredients 4
Steps:
- Before you make candy of any kind, read through the entire instructions for the individual recipe. You need to be thoroughly aware of what the recipe requires before starting because candy needs precise temperature control and precise actions at the times that the recipe states. Most importantly, remember that candy not attended to is candy that burns!
- Check the temperature before making candy. Candy should not be made when the weather is high in humidity or rainy or it has a hard time setting. Check the room temperature--it should be around 60ºF-68ºF (15.5ºC-20ºC), with low humidity. If you have no choice about cooking in sub-optimal temperature conditions, you may be able to compensate by cooking the candy 1 to 2 degrees higher than recommended by the recipe. Altitude will affect the outcome; if you live at high altitude, you may need to make adjustments in accordance with the usual recommendations for high altitude cooking.
- If you don't already have one, purchase a candy thermometer of good quality. You need to be happy about working with great precision when making candy--it's a science as well as an art. For more details on selecting a candy thermometer, see How to choose a candy thermometer. Never touch the base of a saucepan with a candy thermometer. The pan must always be long enough that the thermometer does not reach the bottom when hung on the pan lip.
- Avoid changing the ingredient amounts in a recipe. They are precise because they work. Even doubling ingredients in a candy recipe can result in a failure.
- For the heat source, choose the burner that is wider than the cooking pan you're using. This ensures more even heating.
- Know how to test the hardness of candy. This can be done manually or using a thermometer. The thermometer is easiest, but it's handy to know how to test the temperature manually, which you can learn to do before using a recipe by reading How to test candy hardness stages.
OLD-TIME HARD CANDY
Make and share this Old-Time Hard Candy recipe from Food.com.
Provided by Darlene Summers
Categories Candy
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, syrup and water.
- Bring to a boil and boil till it reaches 310°.
- Add oil and food color.
- Spread in a lightly buttered cookie sheet.
- Cool and break.
- Shake in a bag with powdered sugar.
Nutrition Facts : Calories 423.1, Sodium 13.8, Carbohydrate 110.1, Sugar 99.4
HARD CANDY
Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3/4 pound.
Number Of Ingredients 6
Steps:
- Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside. , In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals., Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring if desired. , Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container.
Nutrition Facts : Calories 383 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 99g carbohydrate (89g sugars, Fiber 0 fiber), Protein 0 protein.
HARD ROCK CANDY
Spicy, cinnamon flavored hard candy. Wrap pieces of it in decorative bags for perfect stocking stuffers. You can vary the flavor by substituting lemon, orange, anise, or other oils. These flavored oils can be found in candy making supply stores and drugstores.
Provided by Pam Lowe
Categories Desserts Candy Recipes
Time 2h
Yield 48
Number Of Ingredients 6
Steps:
- Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
- In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
- Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 26.1 g, Sodium 6.4 mg, Sugar 20.9 g
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