International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Lori's Crispy Fried Chicken






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > candy / snacks > easy and basic hard candy
2 cups sugar 2/3 cup light corn syrup 3/4 cup water certified food coloring 1 tsp ( 1 dram ) candy flavoring of choice powdered sugar Candy molds Easter is a sweet time of the year when candy is often made into a variety of colors and flavors. In a large heavy duty sauce pan combine water, sugar and corn syrup and water. Cook over medium heat, stirring to dissolve sugar , about 5 minutes. Let come to a boil, then without stirring use a candy thermometer to determine when mixture comes to 260F. Then add food coloring, a drop or two- do not stir- boiling with disperse color. Without stirring let mixture reach 300F. Remove from the heat. When mixture stops boiling, stir in the flavoring. Quickly pour syrup into oiled candy molds or on parchment line paper baking sheets. Let harden. To prevent candy from sticking, dust candy with powdered sugar. Note: Candy variations: pour candy into tiny Easter egg candy molds, or mini muffin tins or to attach candy to ribbons, keep a few tablespoons of syrup warm and use it as a glue to attach hard candy onto ribbons. Or break up candy into candy crackles that hardened on parchment paper. Note: use candy mold not chocolate molds as candy molds can withstand much higher temperatures Source: LorAnn oils

Easy and Basic Hard Candy


SUBMITTED BY
list all recipes for CANDY-SNACKS (223)
list all recipes by BUTTERFLYDOG (1134)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: basic
keyword: candy
recipes for candy-snacks
recipes by butterflydog
Email Address:
(posted April 2, 2008)

2 cups
sugar
2/3 cup
light corn syrup
3/4 cup water
certified
food coloring
1 tsp ( 1 dram )
candy flavoring of choice
powdered
sugar
Candy molds

Easter is a
sweet time of the year when candy is often made into a variety of colors and flavors.

In a large
heavy duty sauce pan combine water, sugar and
corn syrup and water. Cook over medium heat, stirring to dissolve sugar , about 5 minutes. Let come to a boil, then without stirring use a candy thermometer to determine when mixture comes to 260F. Then add food coloring, a drop or two- do not stir- boiling with disperse color. Without stirring let mixture reach 300F. Remove from the heat. When mixture stops boiling, stir in the flavoring. Quickly pour syrup into oiled candy molds or on parchment line paper baking sheets. Let harden. To prevent candy from sticking, dust candy with powdered sugar.

Note:
Candy variations: pour candy into tiny Easter egg candy molds, or mini muffin tins or to attach candy to ribbons, keep a few tablespoons of syrup warm and use it as a glue to attach hard candy onto ribbons. Or break up candy into candy crackles that hardened on parchment paper.

Note: use
candy mold not chocolate molds as candy molds can withstand much higher temperatures

Source: LorAnn
oils


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.