Many generations have had old fashioned hard candy and it's still popular.Old fashioned candy can be sucked rather than chewed.Hard candy is an ideal treat for hiking, camping, spending time outdoors, and it has the benefit of being long- lasting while still retaining its taste.A small amount of hard candy treats will go a long way to tame a sweet tooth.It's easy to make hard candy if you have the right ingredients.It will likely inspire you to make more batches once you're familiar with the candy-making process.You'll learn how to make basic hard candy, fruit drops, lollipops and old-fashioned barley sugar in this article.You can also try caramels, an especially delicious hard candy.
Step 1: The instructions for the individual recipe should be read before you start making candy.
Candy needs precise temperature control and precise actions at certain times, so you need to be aware of what the recipe requires before you start.Remember that candy that burns is not attended to.
Step 2: Before making candy, make sure the temperature is right.
Candy should not be made when the weather is humid or rainy.It is advisable to check the room temperature with low humidity.If you don't have a choice about cooking in sub-optimal temperature conditions, you may be able to cook the candy 1 to 2 degrees higher than the recipe recommends.If you live at high altitude, you may need to make adjustments to your cooking regimen.
Step 3: Purchase a good quality candy thermometer if you don't already have one.
It's a science and an art to make candy and you need to be happy about it.You can see how to choose a candy thermometer.The base of a saucepan should not be touched.The pan needs to be long enough so that the temperature doesn't reach the bottom when hung on the lip.
Step 4: Change the amount of ingredients in a recipe.
They are precise because they work.A failure can be caused by doubling ingredients in a candy recipe.
Step 5: Choose the burner that is wider than the pan you're using for the heat source.
This increases the amount of heating.
Step 6: You can test the candy's hardness.
This can be done manually.It's important to know how to test the temperature manually, which you can learn to do by reading How to Test Candy Hardness Stages.
Step 7: Before starting, you need the ingredients and items.
Everything is in place.
Step 8: Combine the sugar, corn syrup and water in a large saucepan.
When the sugar has dissolved, stir over medium heat.Let the mixture come to a boil without stirring.
Step 9: As it starts to boil, raise the temperature to high.
Before the liquid reaches 300oF/ 150oC, add food coloring and flavoring to the mixture.It will allow the boiling action to stir the coloring and flavoring into the mixture.
Step 10: The temperature should be 300oF/ 150oC.
If you don't have a candy thermometer, you can fill a glass with cold water and take a drop of the candy liquid and it will be ready for the next step.If you don't remove the mixture immediately, it will burn.If you remove the sugar from the heat, the temperature will continue to rise but it won't be a problem.
Step 11: Add a dash of flavoring oil and a few drops of food coloring or Kool Aid when it is very hot.
It's important to mix quickly.Food coloring can be used to make fun shades.After stirring in flavor, stir lightly for a swirled effect.If you want to add texture to dried fruit, mix flavors or pour over it.
Step 12: There is molten sugar on the cookie sheet.
Allow it to cool off.Before it cools too much, spread the mixture around the sheet.It is not a good idea to put the mixture inside the freezer.If you want a consistent shape, try pouring into candy molds or mini muffin pans.
Step 13: Break up the candy into pieces after the sheet cools.
Step 14: Dust with sugar.
If you do not dust the pieces, they will look like stained glass.The candy pieces can't stick together because of the powdered sugar.If you like the effect of the colors without powdered sugar, you should store the pieces on wax paper and not touch one another.
Step 15: If necessary, store.
The best place to store this candy is in paper bags or metal tins.
Step 16: Before starting, you need the ingredients and items.
Everything is in place.
Step 17: The pan needs to be lined.
Grease lightly or use baking paper.
Step 18: The heavy based saucepan will hold the sugar,glucose and water.
Use a wooden spoon to stir the sugar.
Step 19: Place on the heat source.
Bring the water to a boil.Bring it to a boil for another 3 minutes.
Step 20: The cover needs to be removed.
The hard crack stage is when the temperature reaches 154oC.For more information, see How to test candy hardness stages.
Step 21: The fruit extract can be added with the cream of tartar.
Quickly mix through.
Step 22: The pan has candy syrup in it.
Step 23: Leave until the candy is safe to handle.
Using lightly oiled scissors, quickly cut small pieces off and use your hands to shape into small balls.
Step 24: Roll in icing and sugar.
Step 25: Give or serve.
These can be tucked into a small candy tin as gifts.Attach them to a tin with wax paper.
Step 26: Store in a container.
It's important that the drops don't get wet or they'll lose their appeal and become sticky.
Step 27: Before starting, you need to gather the ingredients and items.
Everything is in place.
Step 28: You have to measure the flavor.
If you're using 3 or 4 flavorings, measure thirds or quarters in a measuring jug.
Step 29: The sugar andglucose should be put in the saucepan.
Add a small amount of water.Stir well to make sure that the sugar is dissolved.
Step 30: Add the coloring to the syrup.
Bring to the boil, cover and boil for 3 minutes.
Step 31: The cover needs to be removed.
The hard ball stage is 130oC/265oF.
Step 32: The syrup needs to be removed from the heat.
Quickly split into three or four batches.Each time, pour in the chosen flavor.
Step 33: Drop small, round shapes of syrup onto a tray using a soup spoon or dessert spoon.
If you need more syrup, add a lollipop stick to each round.
Step 34: Allow to cool down.
Remove them from the paper.They're ready to be shared around or given away as a gift if you stick them into a lollipop holder.
Step 35: Before starting, assemble the ingredients and items.
Everything is in place.Prepare the baking pan by covering it with paper or oil.
Step 36: For 5 hours, cook the hulled barley in the water.
Keep the heat low and be aware that it's easy to burn barley, so keep a regular check on the water level.
Step 37: Put the liquid in a container.
It will look white.Return it to the pan.
Step 38: The sugar should be warm.
When it is dissolved over a gentle heat, add it to the pan.
Step 39: The mixture should be boiled until the temperature reaches the hard crack stage.
Step 40: The tray is lined with candy syrup.
Step 41: After the sugar has cooled, cut it into strips using lightly oiled scissors.
The traditional twisted barley shape is formed by twisting as you cut.
Step 42: The strips should be left to hardened.
They can be placed on wax paper inside a tin and wrapped individually.