Post by wilderness on Jan 16, 2020 7:21:52 GMT -5
Hard Candy--1 dram recipe-cooktocook
Ingredients:
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1 dram (1tsp.) LorAnn Super Strength Flavoring
1/2 tsp. LorAnn Gourmet Liquid Food Coloring
powered sugar
Directions:
1--In a large saucepan, mix together sugar, corn syrup, and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring.
2--When syrup temperature reaches 260*F, add color. Do not stir; boiling action will incorporate color into the syrup.
3--Remove from the heat at 300*F or when drops of syrup form hard, brittle threads in cold water.
4--After boiling action ceases, add flavoring and stir. Use caution when adding flavoring to avoid rising steam.
5--Pour syrup into lightly oiled candy molds or onto greased cookie sheet and score to make squares.**
6--When cool, break into pieces and dust with powder sugar to prevent sticking. Store in an airtight container.
**My Mom always poured the hot syrup on cookie sheets. She did not score it to make squares, but when cool, took a little kitchen hammer to it to break it into pieces---Lori
Read more: thegardenersshed.proboards.com/thread/11437/back-box-package-classics?page=2#ixzz6BCBDVZ3X
Ingredients:
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1 dram (1tsp.) LorAnn Super Strength Flavoring
1/2 tsp. LorAnn Gourmet Liquid Food Coloring
powered sugar
Directions:
1--In a large saucepan, mix together sugar, corn syrup, and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring.
2--When syrup temperature reaches 260*F, add color. Do not stir; boiling action will incorporate color into the syrup.
3--Remove from the heat at 300*F or when drops of syrup form hard, brittle threads in cold water.
4--After boiling action ceases, add flavoring and stir. Use caution when adding flavoring to avoid rising steam.
5--Pour syrup into lightly oiled candy molds or onto greased cookie sheet and score to make squares.**
6--When cool, break into pieces and dust with powder sugar to prevent sticking. Store in an airtight container.
**My Mom always poured the hot syrup on cookie sheets. She did not score it to make squares, but when cool, took a little kitchen hammer to it to break it into pieces---Lori
Read more: thegardenersshed.proboards.com/thread/11437/back-box-package-classics?page=2#ixzz6BCBDVZ3X
