Hard Candy

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Advanced
Jump To Recipe Print Recipe
International-style sweet and satisfying dessert that brings home-style flavor to your table
Hard Candy recipe image
Hard Candy recipe image
Print Recipe

Hard Candy

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 464.4

Description

This International dessert features Cane sugar 1 teaspoon Oil flavor* & color, Light Karo 1 teaspoon Or more citric acid**, Water. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Have color/flavor/citric acid ready when finished cooking!
  2. More or less, some flavors are stronger than others.
  3. Put citric acid in fruit-flavored candies for tartness.
  4. TEST YOUR THERMOMETER EVERY DAY!
  5. To test: Place it in cold water & bring to boil.
  6. If water boils at- say 210 instead of 212, reduce them now.
  7. Spray *PAM in molds & on surface.
  8. Not too much & only once per session.
  9. USE A THIN PAN, NOT HEAVY!
  10. Candy must set a few minutes in the pan & the temp will rise, burning the candy in a thick pan.
  11. Bring mixture to boil.
  12. Put lid on for 3 minutes , add thermometer & DON'T STIR.
  13. When therm.
  14. reaches 285-290D.
  15. remove pot from stove.Wait for temp.
  16. to lower below 260^ before adding color/flavor/citric acid.
  17. Cover pan after adding citric acid so it won't fade the taste.
  18. I add about 2 ts citric acid.
  19. DON'T STIR!
  20. Use the tiny viles of Lorann oils.
  21. Avail.
  22. in cake supply shop or drug store.
  23. pour the cooked candy into a GUTTMAN candy funnel Thats the quickest way to get it in molds befor it cools & hardens.
  24. Of course, spray funnel!
  25. I pour some into molds & the rest onto my marble slab.
  26. The part on the slab: I roll it into a long cylinder & cut into "pillows" w/scissors.
  27. Dust finished candies with powdered sugar so they won't "melt" together.
  28. There is one very nice sucker mold.
  29. It is a white ring w/ a slit for the stick.
  30. All you do is spray mold,
  31. add stick,
  32. fill w/candy,
  33. cool &
  34. remove easily Comes in 2-3 sizes, round or heart-shaped.
  35. I beleive it is Guttman Brand & available here at Sugarcraft.
  36. About 2 dz in a pack.
  37. This is my kids favorite Christmas candy.
  38. You will want to make several flavors.
  39. Experiment on how-much flavor.
  40. All vary.
  41. Don't add too much on the mints.
  42. Takes more on the cherry/strawberry/lemon/orange, etc.
  43. There are at least 50 oil flavors available to choose from!

Nutrition Facts

Servings 1

Amount Per Serving
Calories 464.4kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 120.0g40%
Dietary Fiber 0.0g0%
Sugars 120.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: acid, boiling, candy, cane, citric, color, dessert, flavor, hard, international, karo, light, more, oil, sugar, teaspoon, title, vegan, water
Recipe Card powered by WP Delicious