Wednesday, December 14, 2011

Homemade Hard Candies

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Classic Hard Candy

The ingredients are simple, the steps are so easy and the flavors are divine. You can create a traditional lemon, English toffee or peppermint candy or try something a little more modern like root beer, pina colada or cappuccino candy.

Candy making shops and online suppliers have many different molds and flavorings. You can create lollipops or mini heart shapes, you can add exotic colors and delicious flavors the sky is the limit when it comes to making hard candy.

This classic recipe, with delicate lasting flavor and just enough sugar, always tames my sweet tooth. If you make a batch for yourself or as a gift, I guarantee it won’t be long before you are boiling up a second batch. One note about making candy, it best done on low humidity days. A rainy day can ruin a batch of candy.

Classic Hard Candy
2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon raspberry food grade flavoring
6 drops red food coloring
powdered sugar
candy thermometer
cookie sheet with a lip, greased with vegetable oil

In a large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Add your candy thermometer to the pan (avoid touching the bottom of the pan) Bring mixture to a boil without stirring. When syrup temperature reaches 260o F, add 6 drops of food coloring. Do not stir.

When the temperature reaches 300o F, promptly remove from the heat. After boiling action ceases, add flavoring and stir. Pour onto the cookie sheet. When cool, break into pieces and dust with powdered sugar to prevent sticking. Store in airtight containers.



Yummy Yummy!
xo Cathie

6 comments:

  1. Anonymous1:50 PM

    How long will the candy last if stored in an air-tight container?

    ReplyDelete
    Replies
    1. Anonymous8:32 PM

      Forever. Just keep it dry.

      Delete
  2. As a kid we made ours with oils of anise, cinnamon, and cloves. Gold, red, and green. Yum!

    ReplyDelete
  3. Do you mean 260F and 300F? Because 2600F and 3000F seem ... rather hotter than my stove makes things. :)

    ReplyDelete
  4. Oh My - Yes....260F and 300F. The candy will last for a month or longer. Less moisture and air will help it last longer.

    ReplyDelete
  5. This candy looks delicious. I am going to give it a try to hand out as a homemade gift this year. Thank you so much for sharing!

    http://desperatehouselife.blogspot.com/

    ReplyDelete

I love comments and questions. Sometimes it takes me a few days to reply. Have a wonderful day!

Cathie

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