2 cups sugar
2/3 cup corn syrup
1 cup water
½ tsp. oil flavoring
food coloring of desired color
(1/8 tsp. citric acid may be added to fruit flavored suckers)

Prepare molds by placing an elastic around tab on mold and inserting sticks. Arrange molds on a flat surface; a marble slap is ideal but not necessary. Spray molds and surface with Pam. Combine sugar, water and corn syrup in sauce pan, cook to hard crack stage (300º) in a heavy duty pan--do not overcook. Remove from heat, stir to remove bubbles add coloring and flavoring stirring gently to remove any additional bubbles poor into molds, leave until firm. Pop off molds when set up.

Note: After you pour candy into molds, immediately put pan in hot soapy water and let to dissolve candy. Soak and wash pan immediately.

If you do not have a thermometer the following cold water test will be a helpful guide. Drop a small amount of hot syrup from spoon into a cup of cold water and test firmness by forming a ball with your fingers.

Soft ball – 230º to 240º
Syrup forms soft ball; flattens immediately when removed from water.

Firm ball -240º to 248º
Syrup forms firm ball and holds shape when removed from water.

Hard ball – 250º to 268º
Syrup forms hard ball which is pliable and chewy when removed from water.

Soft crack – 270º to 290º
Syrup forms hard thread which is pliable when removed from water.

Hard crack – 300º to 310º
Syrup forms hard threads which remain hard and brittle when removed from water.

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