How to make 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. See full list on allrecipes.

Using the handle of a wooden spoon, make a. In a large heavy saucepan, combine the sugar, corn syrup and water. Uncover and cook on medium-high heat, without stirring,. Your whole family will love it, and it’s super-easy to make.

Decide what types of flavors you like—cinnamon, peppermint, butterscotch—and then pick food colorings to match. All you really need is a stovetop and a candy thermometer. Once the candy’s done , break it into the sizes and shapes you want and serve.

DIRECTIONS Mix syrup, sugar and water.

Stir in Candy oil and food coloring. Butter the heat resistant surface you will be working on. She had a marble candy boar I use a cookie. How do you make hard tack candy?

Create dents in the icing sugar the size that you would want to make the candy into, and you have your candy mold. Directions: Candy making is time-sensitive, gather all your equipment and ingredients before starting. If you need to make a powdered sugar mol do so in advance. If you are making lollipops or using a proper candy mol grease them before you start with coconut oil.

Cook on medium-high heat until candy thermometer reads 300° (hard-crack stage), stirring occasionally. This candy is made by stirring a hot syrupy mixture of water , corn syrup , and sugar (cooked to 2degrees F , hard-ball stage) into a mixture of gelatin and water. Then beat the gelatin-syrup mixture into an egg white-sugar mixture until a thick, batterlike consistency is reached. Line a baking sheet with aluminum foil.

Step 2: Aluminum Foil. It also helps to grease the aluminum foil. You don’t want your candy sticking to. In the pan, while on low heat, pour in the.

If you are learning how to make hard candy , the recipes like butterscotch and lollipops are shaped by casting on a lightly oiled metal tray or marble tray.

Form the candy into disks or scoop up a spoonful of syrup. Quickly work and slant the spoon one inch above tray and allow syrup to flow all at one point from the side. Pour the sugar, corn syrup, and water into a pan. Stop stirring and let it get up to 300°F. As soon as it’s at 300°F, remove from heat and stir your flavoring into it.

Over medium heat, stir just until the sugar is dissolved. Heat until the mixture reaches 2degrees F. Add food coloring, if desired. Continue to boil until the mixture reaches 3degrees F. Work in batches for each flavor and color.

Fill your baking trays with powdered sugar and make troughs with a thick plastic hanger. Thoroughly mix sugar and light corn syrup in glass bowl. Cover with plastic wrap. You will pour the hot candy into each trough as shown above. Microwave on HIGH for minutes and seconds.

Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Stir over medium heat until sugar.

Early in the cooking process, wash down any. Bring mixture to a boil. This will take about minutes, from start to finish. Remove from heat, then carefully add the vanilla (and nut butter and cinnamon, if using).

See the cautions below for safety information!