HARD CANDY
An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.
Provided by JUDITH SYNESAEL
Categories Desserts Candy Recipes
Time 45m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 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 flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 32.2 g, Sodium 8.5 mg, Sugar 25.3 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.
RASPBERRY CANDY
Yumm! Raspberry - I have never met anyone who doesn't enjoy the flavor of raspberry. I love it as well. SOURCE: The Candy Maker's Guide (1896).
Provided by Susan Cutler
Categories Candies
Time 1h10m
Number Of Ingredients 4
Steps:
- 1. Melt the sugar in water, and boil until it forms a ball - 250F degrees; add the raspberry jam, and stir it well. Remove the pan from the stove, add sufficient coloring to make a bright raspberry color.
- 2. Rub part of the mixture with spatula against side of pan until it changes into a heavy opaque appearance. Stir the whole mixture until it is uniform in texture and color.
- 3. Pour the contents carefully on a slab or jelly roll pan, covered with greased paper and pour until about 1/2 inch thick.
- 4. Mark into bars with a sharp knife, and break up when cold.
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.
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