Rachel Adams

I'm a big fan of hard candy but not so good at making them. I just don't the have the talent to make this kind of awesome sweetness. I'm sure there is someone out there that can make this. 

The picture that is posted is what I think of around this time. This is the ultimate flavor explosion of sweetness with fruit flavors that is favorite amongst children and adults. I do hope that you all have a great Christmas and a Happy New Year!
Hard Candy At Home
5 to 6 cups confectioners' sugar 
2 cups  Granulated Sugar 
 3/4 cup light corn syrup 
1/2 cup water 
1 to 2 teaspoons anise, lemon or orange extract 
Red, yellow or orange liquid food coloring, optional
Fill a 15-in. x 10-in. x 1-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. Yield: 3/4 pound.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Now for the links:

0 Responses