| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Granulated sugar |
| 2/3 |
c |
Light corn syrup |
| 1 |
c |
Water |
| 1/4 |
ts |
Pure oil flavor (up to 1/2) |
|
|
Desired food coloring |
| 1 |
pn |
Citric acid for fruit flavors |
INSTRUCTIONS
Combine sugar, corn syrip and water in a heavy 2-qt saucepan. Place over
high heat and stir constantly until mixture boils. Turn heat down, cover
and boil for 2-3 minutes. Remove cover, insert candy thermometer and cook
gently to 305 degrees F. Remove thermometer and add flavor and coloring.
Stir gently to blend well. Pour into oiled hard candy molds (must be the
type for hard candy). Let cool and unmold. If you wish, hot syrup can be
poured directly onto oiled cookie sheets, etc. Score as candy cools or just
let candy cool and harden. Break into pieces. Idea: Pour irregular shapes,
cool slightly and form over oild bowls etc., to make edible containers for
candy.
Source: "Heaven is a Chocolate Truffle" - Bev Brinkley, Waukegan, IL I have
taken many candy and cooking classes from her and everything she makes is
delicious. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Louise
Lovdahl <llovdahl@kusd.kusd.edu> on Jul 25, 1997
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