- Stove Top
Hard candy making requires the use of very high
cooking temperatures. Caution should be used at all times to avoid being
burned. Check these hints before preparing!
- 2 cups granulated sugar
- 2/3 cup
light corn syrup
- ¾ cup water
tsp essence oil of your choice
- liquid food coloring (as desired)
- Powdered sugar
- use of a candy
thermometer is recommended
Please note Cinnamon, Clove and Peppermint
flavors are particularly potent. You may wish to reduce the amount used for
- Have all ingredients and tools assembled and within
easy reach of the stove (The use of metal spoons and measuring utensils
- Lightly spray cookie sheet or the cavities of clean, dry candy
molds with cooking spray (PAM).
- Insert sucker sticks; if using
two-piece plastic or aluminum molds - insert sticks after candy has been poured
into molds. (If using molds, you may also want to spray a piece of aluminum
foil with cooking spray; after pouring the candy into the molds you can pour excess candy
onto the foil.)
- In a 2-quart saucepan, mix together sugar, corn
syrup and water.
- Stir over medium heat until sugar dissolves.
- Insert candy
thermometer if using, making certain it does not touch the bottom of the pan.
- Bring mixture to a boil without stirring, washing down any sugar crystals
that form on the sides of the pan with a wet pastry brush.
- Remove from heat precisely at 300 degrees F
(temperature will continue rising), or until drops of syrup form hard, brittle
threads in cold water. After boiling action has ceased, add several drops of
food color (if desired) and flavor. Stir to combine - USE CAUTION WHEN ADDING
FLAVORING TO AVOID RISING STEAM.
- Pour syrup onto lightly greased cookie sheet or onto
a heat resistant surface covered with a piece of heavy-duty aluminum foil. (As
the sugar mixture begins to set up, you may want to score with a large knife to
mark squares.) Alternately, pour candy into prepared molds. Do not
Cool completely. Lightly dust with powdered sugar on
both sides, brushing off excess. Break into small pieces. Store in airtight
containers between waxed paper. If making lollipops, do not dust with powdered
sugar, but place in sucker bags and secure with twist ties.
*Another alternative is to pour the hot candy onto a
heat-resistant surface covered in powdered sugar. When the candy is slightly
cooled, it can be cut with well-oiled scissors into pillow-shaped pieces.
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