Basic Hard Candy
3 3/4 cups sugar
1 1/2 cups light corn syrup
1 cup water
1 teaspoon flavoring oil or*
1 tablespoon flavoring extract
5 drops food coloring (optional), up to 6
*(peppermint, lemon or orange)
Makes enough for two 8 x 8 x 2-inch pans of hard candy squares or
about a dozen 4 1/2- inch lollipops
Stir together sugar, corn syrup and water in heavy 3-quart saucepan;
cook over medium heat, stirring constantly, until mixture boils and
sugar is dissolved.
Boil, without stirring, until temperature registers 310 F. on candy
thermometer, or until small amount of mixture when dropped into very
cold water separates into threads which are hard and brittle.
Remove from heat; add flavoring oil or extract and desired food
coloring.
When temperature drops below 280 F. on candy thermometer, pour
tablespoonfuls of syrup onto pointed ends of wooden skewers. Let
stand until cool and set. Or spread syrup on oiled pan, let cool,
and break into squares.
Cookie Cutter Candles Variation:
Follow basic recipe for hard candy, steps 1 through 3. Grease
interior edges of metal cookie cutters; place cookie cutters on
greased cookie sheet. Pour small amount of syrup mixture into each
cutter to 1/8-inch thickness; let cool. Carefully push candy out of
cutters. |