| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Sugar |
| 2/3 | c | Light corn syrup |
| 3/4 | c | Water |
| Oil flavoring (optional) | ||
| Coloring (optional) |
INSTRUCTIONS
From: WrdsmithME@aol.com Date: 29 Mar 1995 03:39:59 -0700 Here's a hard candy recipe that's published in a leaflet, "Guide to Hard Candy Making," by Apollo Mold Company. It's pretty good, though you have to be careful to use enough coloring and flavoring! In a saucepan, blend sugar, corn syrup, and water. Bring to a boil over high heat until mixture reaches 290 degrees Fahrenheit. Stir frequently with a metal (not wood) spoon. Remove pan from heat. Allow to stand until bubbles have simmered down. Add flavoring and color, as desired. Too much stirring will cause the syrup to solidify into a hard sugary lump. Mold into desired shapes in Apollo Hard Candy Molds sprayed lightly with a nonstick vegetable oil spray. Work fast. If mixture becomes too cold and thick, it may be warmed for a few seconds in a microwave. When hard candies are completely cooled, store them in airtight containers or place them, individually, in 3- by 5-inch plastic sucker bags. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”