Clear Lollypops And Drops Recipes

Steps:

• Sprinkle the unflavored gelatin over 1/2 cup water to soften; set aside.
• Put the granulated sugar and 1/2 cup water in a saucepan and bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes. Add the cherry-flavored gelatin to the pan, followed by the softened unflavored gelatin. Stir and remove from the heat. Continue stirring until the gelatins are dissolved, 1 to 2 minutes. Strain into a measuring cup and let cool for 5 minutes; it will be warm but not yet set. Pour the liquid into the molds. Refrigerate for at least 4 hours or overnight.
• Remove the gumdrops from the molds and place onto wax paper. Coat some in granulated red sugar, some in granulated white sugar and some in coarse white sugar; return to the wax paper. Store in a cool dry place until ready to eat.

Steps:

• In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

Steps:

• I try to use a ratio of two parts solid to one part liquid, but for your first batch use more liquid. It just takes longer and the liquid must boil off before it will reach the proper temperature so err on the side of too much liquid at first.
• In a pan put 1/2 cup of clear corn syrup, one cup of sugar, and put 1/2 cup of water on top of the sugar and make sure the sugar is thoroughly moistened. Stick in the candy thermometer and put the mixture on the stove.
• DO NOT STIR!
• Heat to 310 degrees and if you have the sugar thoroughly moistened it will look like boiling glass.
• If you have too much sugar for the liquid you used it will not be clear.
• When the mixture reaches 300-310 degrees, pour into molds generously coated with olive oil (any oil will work).
• Hold the molds together with heavy duty rubber bands and place the greased molds on a cookie sheet.
• If you don't have any molds, you can oil a cake pan and pour the mixture about 1/4 inch deep and score with a knife as it hardens so it will break into bite size pieces.
• Its takes about five minutes or so to harden in the molds and as it does I add sticks to make it easier to eat. I wrap them in small plastic bags which you can get wherever they sell candy making supplies.
• Remember you can't mess this up - if you put in too much corn syrup or water it will just take longer to reach the desired temperature. After your first batch, you'll never measure anything again.
• I should have pointed out that this candy seems to be one of the most traditional Pa. Dutch Christmas candies.
• NOTE the time is way off. This is going to vary depending on a lot of factors.

Steps:

• Brush candy molds with oil or coat lightly with cooking spray. If using two-piece molds, close and secure with rubber bands or clamps. If using molds with stick holders, insert sticks. Place molds on a greased baking sheet. , In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 250° (hard-ball stage). If desired, add several drops of food coloring (do not stir; mixture will blend as it cooks). Continue cooking until a thermometer reads 300° (hard-crack stage); remove from heat., Allow bubbles to subside, 1-2 minutes. Pour into prepared molds. Cool completely, about 5 minutes. Remove candy from molds. Store in an airtight container at room temperature.