You can watch it cool this way and tell by barely touching the surface of the 'puddle' if it has cooled enough by playing around with the powdered sugar on top of it. Once you pour the mix onto the paper, sprinkle powdered sugar onto the top of the cooling candy, even before it cools. Sprinkle powdered sugar on the parchment paper before pouring the mix, if you like. Boil until 270 deg f and pour into two plates covered with parchment paper. oz of vinegar, 1 cup of corn syrup, and 7/8 cup of Red Bull blueberry (or the kind in a blue can). Here it is:Ĭombine 4 cups of sugar, 1/2 fl. My favorite recipe yields a white soft-crack candy. I love making candy and do it all the time. The sugar coating keeps moisture in the air from melting the candy. I also coat them with powdered sugar so the candy lasts a long time. I like to make the cooling syrup into a ball and pull it and combine it into twisted strands, then cut or break the candy into jolly rancher-sized pieces. Hard candy recipe mixes removed from heat at 290-300 deg f can be cooled and re-warmed to make small objects such as animals, flowers, ornaments, ect.īe sure to always have a container of water near you if you are just starting with making candy - it gets really hot and is not easily removed from skin upon contact. Don't get discouraged, the best confectioners know how easy it is to over-cook a batch of candy. If you ever over-heat your sugar-syrup combination, simply boil it with water to clean out your cookware and try again. Heat the mix until you see it turn yellow or nearly brown, then remove from heat. If you have no thermometer and want to make some candy, simply mix 2 cups of sugar with 1/2 cup of sprite (7-up or comparable soda, even Fanta Grape) and a spoon of vinegar. If you take your mixture off of heat at about 270 deg f, it will still cool to harden and you can call it 'soft crack,' as seen on many thermometers. You can also use a tablespoon of tartaric acid (cream of tarter) or a tblspn of your favorite extract for the sugars to 'fuse' when heating. The vinegar in the above recipe is required for combining the differing kinds of glucose in syrup and sugar to make candy. The only kind I use come from "Reynold's." You have to get some(parchment paper) and try it out to see which kind works best. Cheap parchment paper or wax paper or foil just does not work as easy as decent parchment paper. Foil can tear, and so can parchment paper. Have water nearby.Ī variation of the recipe in this instructable is one I deducted 4 years ago: boil 2 cups of sugar, 3/4 cup of corn syrup, 1/8 cup of water, and 2 tblspn of vinegar to 295 deg f, and remove from heat.Ī technique for cooling the candy that comes in handy is to use parchment paper on a plate instead of oiled foil. Be careful not to touch candy that is still hot it can really burn you. You can also get most of the color out of it by 'pulling and combining' the candy while it is still warm but not too hot to the touch. Then add some molasses and close them into little balls to have molasses-filled hard candy balls. If you want to use dark molasses syrup with making hard candy, make some hard candy, let it cool, then warm it to where you can form it into 1/2 spheres.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |