Ingredients
-
4
-
1
-
1
-
2
-
-
-
-
-
-
-
-
-
-
-
Directions
Christmas Hard Candy,Easy to make Christmas candy.,I just wanted to add a few ideas for the more novice candy makers looking for a fun basic recipe. First, here is a very informative explanation of the science behind each ingredient. Don’t worry it is 100% comprehensible, essentially it provides a basic description of the various ingredients in different hard candy recipes including; the purpose of each ingredient, how and why it serves that purpose and best of all how the ingredient affects the outcome of your hard candy. I know it cleared up a lot of confusion I had about all the different recipes, all the good advice, all the terrible advice and everything I read in-between when I was planning my first batch. Hopefully it will be helpful to you too, Also I had to mention, I noticed someone wrote about ‘draining the excess oil’ from the hard candy after it has cooled… In my experience making all kinds of hard candy for the past few years I have not experienced a situation in which anything should be drained from it. I’ve found that silicone molds are the easiest to work with, minimal sticking reduces need for excess oil which makes the candy tacky. I’ve even used star-shaped silicone ice cube trays I found at the dollar store that work great. Also I like to use cream of tartar in my recipe to prevent crystallization and I’ve yet to have a problem with crystallization so perhaps it works. Placing a lid on your pot for the first 2 minutes it’s boiling also helps, the steam washes down the sides of the pot, getting all the sugar crystals up on the sides from mixing, back down into the mixture. Once it begins boiling I don’t mix it or mess with it until I take the lid off, only to insert my clean candy thermometer. After that, I let it reach the desired temperature untouched until I add the color and flavor and gently incorporate the two using a clean silicone spatula in a figure 8 pattern. Stirring just long enough to incorporate the color and flavor, then I pour it into my sparingly lubricated moulds, allow it to cool, remove my fabulous candies and wrap them individually in wax paper wrappers like the kind used for saltwater taffy or dust them with cornstarch for sea glass candies which I place in airtight jars or containers.,This recipe took me back 25 years to the days when my Grandmother made it. It was easy to make and looks perfect in the clear christmas tree shaped candy jar. I made red cinnimon and green mint and mixed them together after I broke them apart. Ihe candy was a huge hit with the family and this will be a new tradition for us.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mix First 3 Ingredients and Boil to Hard Crack Stage, 300f. |
|
2
Done
|
Add Oil of Cinnamon or Peppermint and Food Coloring. |
|
3
Done
|
Pour Into Foiled Lined Cookie Sheet. |
|
4
Done
|
Sprinkle Powdered Sugar Over the Candy While Its Still Warm. |
|
5
Done
|
Break Candy in Small Pieces When It Is Cool Enough to Handle. |
