Thursday, December 24, 2009

Hard Candy

This was ALL my husband! After a peanut brittle fiasco, he decided I would do well to have a candy thermometer. (He was right. I thrive on accuracy.) With our new instrument came watermelon flavor oil. He instantly wanted to make hard candy. We brought home our findings and he set to work. The result was perfection! Way to go, Babe! (ps. we halved the recipe and it made about 2-3 cups of broken candy.)

3-1/2 cups sugar
1 cup light corn syrup
1 cup water
1/4 to 1/2 tsp cinnamon or peppermint or other flavor oil
1 tsp red or green (or desired) food coloring

Prepare a cookie sheet with a coating of oil and a dusting of powdered sugar.
In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium high heat until candy thermometer reads 300 degrees (hard crack stage), stirring occasionally. Remove from heat; stir in oil and food coloring, keeping face away from mixture as odor is very strong. Immediately pour onto an oiled cookie sheet. Cool; break into pieces. Store in airtight containers.

Yields: about 2 pounds

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