ANISE CANDY
Making this old-fashioned anise candy has become an annual Christmas project for me since I first prepared this recipe at the home of a friend who made candy for a shop. To vary the recipe a little, you can substitute peppermint extract for the anise and green food coloring for red.-Jobyna Carpenter, Poulsbo, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 pound (about 8 dozen).
Number Of Ingredients 7
Steps:
- Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals., Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring. , Pour into prepared dish. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners' sugar in a pan; add candy and roll until coated. Brush off excess sugar with a pastry brush. , Store at room temperature in an airtight container.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
OLD FASHIONED HARD CANDY
Home made hard candy is a great gift idea! Use different colors and flavorings to match the season.
Provided by YVETTE MOORE
Categories Desserts Candy Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Generously coat a cookie sheet with confectioners' sugar, and set aside.
- In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 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 the flavored oil and food coloring.
- Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 39.2 g, Sodium 8.5 mg, Sugar 32.3 g
ANISE CANDY
I have never tried this but it was a recipe request on the forum. I guessed at the times and yields because it was not listed on the recipe and wouldn't post unless I did. LOL
Provided by Karen From Colorado
Categories Candy
Time 30m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- Boil sugar, syrup and water until hard crack stage when dipped in cold water.
- Remove from heat; add flavoring and food color; shake pan to mix, do not stir.
- Pour onto a cooking sheet and cut at once.
ANISE HARD CANDY
I love to make anise recipes, and this flavorful candy is one of my favorites. Oftentimes I'll wrap up pieces in plastic wrap to share with friends. -Bea Aubry, Dubuque, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extract and food coloring (if using anise oil, keep face away from mixture as the aroma will be very strong). Pour into a buttered 13-in. x 9-in. pan. When cooled slightly but not hardened, cut into 1-in. squares. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
OLD FASHIONED HARD CANDY
A dusting of confectioner's sugar gives a frosty look to this old-fashioned holiday candy from field editor Amy Short of Lesage, West Virginia. "The color is beautiful and people are surprised by the wonderful watermelon flavor!" Amy says.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 pounds.
Number Of Ingredients 6
Steps:
- Butter two 15x10x1-in. pans; set aside. In a large heavy saucepan, combine the sugar, corn syrup, water and food coloring. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring. Immediately pour into prepared pans; cool. Dust with confectioners' sugar; break into pieces. Store in airtight containers.
Nutrition Facts : Calories 283 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 74g carbohydrate (65g sugars, Fiber 0 fiber), Protein 0 protein.
HARD ROCK CANDY
Spicy, cinnamon flavored hard candy. Wrap pieces of it in decorative bags for perfect stocking stuffers. You can vary the flavor by substituting lemon, orange, anise, or other oils. These flavored oils can be found in candy making supply stores and drugstores.
Provided by Pam Lowe
Categories Desserts Candy Recipes
Time 2h
Yield 48
Number Of Ingredients 6
Steps:
- Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
- In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
- Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 26.1 g, Sodium 6.4 mg, Sugar 20.9 g
ANISE CANDY
Everyone loves this candy and it's so easy to make. I make several flavors every year for Christmas.
Provided by Nancy Altshue
Categories Candies
Time 20m
Number Of Ingredients 7
Steps:
- 1. Boil sugar, syrup, water and vinegar to hard crack stage (300 degrees on a candy thermometer). Don't Stir!!
- 2. Remove froom fire and stir in oil flavoring and food coloring. This will smoke but it's O.K.
- 3. Pour into a shallow, lightly greased 18 X 12 inch pan.
- 4. When it starts to set make marks to cut into small squares about 1 inch.
- 5. Let harden at room temperature.
- 6. Break into pieces by hand. A kitchen table knife will help break up the larger pieces. Put into an air-tight container. This does not get sticky when cracked and cooled properly.
- 7. May dust with powdered sugar if desired.
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