Clear Toy Candy Pa Dutch Traditional Recipes

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.