HARD CANDY
An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.
Provided by JUDITH SYNESAEL
Categories Desserts Candy Recipes
Time 45m
Yield 36
Number Of Ingredients 6
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.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 32.2 g, Sodium 8.5 mg, Sugar 25.3 g
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
OLD-FASHIONED HOMEMADE HARD CANDY
This is an old recipe from my childhood. Many people have memories of cutting this candy with their mother's and grandmothers. I have passed it on and am now posting here for all to share in this classic Christmas tradition!
Provided by Tami L. Smith
Categories Desserts Candy Recipes
Yield 20
Number Of Ingredients 6
Steps:
- In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
- Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
- Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 30.2 g, Sodium 8 mg, Sugar 24 g
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.
CINNAMON ROCK CANDY
My mother taught me how to make rock candy with this hard cinnamon candy. Now I fix it for my own family and to give as gifts at Christmas. -Marganne Winter Oxley, Klamath Falls, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. , Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. , Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container.
Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
HARD CANDY
Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3/4 pound.
Number Of Ingredients 6
Steps:
- Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside. , In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals., Uncover and 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 desired. , Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container.
Nutrition Facts : Calories 383 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 99g carbohydrate (89g 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
HARD CANDY
This is a recipe that my Grandma and I made growing up. I continue today to make this every Christmas. Great to give as a gift or just have sitting around a grab when you want one. Enjoy
Provided by Mayniac May Family
Categories Candy
Time 40m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Mix syrup, sugar and water.
- Bring to hard/crack boil on candy thermometer.
- Stir in Candy oil and food coloring. (watch about the steam coming off of the mixture, it can really get you).
- Butter the heat resistant surface you will be working on. (She had a marble candy board, I use a cookie sheet).
- When cool enough to touch with hands (but not too cool or it will be too late), butter you hands and kitchen scissors and begin cutting pieces with scissors.
- Put pieces in a bowl of confection sugar (coats each piece from sticking to one another) and when you get alot in the bowl, skake it thru a stainer to get excess off.
- This is a very, very fast paced thing! We always cut it to make small pieces, and we bent in any sharp edges to make it easier for the kids. I have poured it into the cookie sheet and as it sets up, you scour it with a pizza cutter. When completely cooled you can break it apart. It all depends on whether I have help or not.
SIMPLE HARDTACK
The other recipes on here have more ingredients this is a simple basic way to make it. Perfect survival food. I recall when I was younger them having some on a plate at Plymouth Plantation and they said that even though it was hundreds of years old it was still ok to eat. This recipe was found on Survival News Online. http://www.survivalnewsonline.com/index.php/2012/02/hardtack-a-great-survival-food-stock/
Provided by Sica6488
Categories Breads
Time 1h30m
Yield 12-15 biscuits, 12-15 serving(s)
Number Of Ingredients 3
Steps:
- Mix the flour, water and salt together, and make sure the mixture is fairly dry.
- Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
- Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven).
- When it's done, you'll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it's fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it's delicious!
Nutrition Facts : Calories 151.7, Fat 0.4, SaturatedFat 0.1, Sodium 583.4, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3
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- Place the sugar, water and corn syrup in a saucepan and place over medium heat. Mix constantly until the sugar melts and the mixture starts to boil.
- Continue to cook and stir. The first time you make this, you may want to keep the heat at medium. Once you are comfortable with the process, feel free to turn up the heat. Just continue to mix gently. Be patient!!! Temperature is everything. This recipe will not work if you take it off the heat too soon.
- Constantly measure the temperature of the boiling sugar mixture and cook until it reaches 280º Fahrenheit. At this point, add in the food coloring. Add a few drops at a time until it reaches the color you'd like.
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