![]() Don't get discouraged, the best confectioners know how easy it is to over-cook a batch of candy. If you ever over-heat your sugar-syrup combination, simply boil it with water to clean out your cookware and try again. Heat the mix until you see it turn yellow or nearly brown, then remove from heat. If you have no thermometer and want to make some candy, simply mix 2 cups of sugar with 1/2 cup of sprite (7-up or comparable soda, even Fanta Grape) and a spoon of vinegar. If you take your mixture off of heat at about 270 deg f, it will still cool to harden and you can call it 'soft crack,' as seen on many thermometers. ![]() You can also use a tablespoon of tartaric acid (cream of tarter) or a tblspn of your favorite extract for the sugars to 'fuse' when heating. The vinegar in the above recipe is required for combining the differing kinds of glucose in syrup and sugar to make candy. The only kind I use come from "Reynold's." You have to get some(parchment paper) and try it out to see which kind works best. Cheap parchment paper or wax paper or foil just does not work as easy as decent parchment paper. Foil can tear, and so can parchment paper. Have water nearby.Ī variation of the recipe in this instructable is one I deducted 4 years ago: boil 2 cups of sugar, 3/4 cup of corn syrup, 1/8 cup of water, and 2 tblspn of vinegar to 295 deg f, and remove from heat.Ī technique for cooling the candy that comes in handy is to use parchment paper on a plate instead of oiled foil. Be careful not to touch candy that is still hot it can really burn you. You can also get most of the color out of it by 'pulling and combining' the candy while it is still warm but not too hot to the touch. Then add some molasses and close them into little balls to have molasses-filled hard candy balls. If you want to use dark molasses syrup with making hard candy, make some hard candy, let it cool, then warm it to where you can form it into 1/2 spheres. Pair these with different colors, and you will have a rainbow of flavorful rock candy to share.Corn syrup is usually the best choice. Other options include star anise for the taste of black licorice (purple), tutti-frutti (orange or pink), green apple (green), buttered rum flavoring (orange), cherry (red), grape (purple), or any other fun flavoring you find. ![]() Maple extract creates an old-fashioned rock candy that doesn't necessarily need any coloring.Banana oil with yellow food coloring is always a hit with kids.Any other mint flavoring is great as well wintergreen and spearmint extracts are readily available. Peppermint extract with a blue-green food coloring combination is always a delight.Cinnamon oil with red food coloring is fun for the winter and a fantastic treat or gift for the holidays.Raspberry extract with blue food coloring creates a fun and delicious blue raspberry rock candy.You can go with an obvious combination such as purple for grape rock candy or do something totally off the wall and make the flavor a surprise. Use any flavor and coloring combinations you like.
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