Hard Candy
Hard Candy is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 12 servings. This side dish has 384 calories, 0g of protein, and 0g of fat per serving. For 54 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. 425 people have made this recipe and would make it again. A mixture of confectioners' sugar, orange food coloring, orange extract, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an improvable spoonacular score of 0%. Users who liked this recipe also liked Butterscotch Hard Candy, Peppermint Hard Candy, and Cajeta Candy (Chewy Cinnamon Milk Candy).
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
5 to 6 cups confectioners' sugar
3/4 cup light corn syrup
1 to 2 teaspoons anise, lemon or orange extract
Red, yellow or orange liquid food coloring, optional
2 cups sugar
1/2 cup water
Equipment:
wooden spoon
frying pan
sauce pan
candy thermometer
measuring cup
kitchen scissors
Cooking instruction summary:
Directions 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. Yield: 3/4 pound. Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Originally published as Hard Candy in Country Woman ChristmasAnnual 1997, p38 Nutritional Facts 1 serving (1 ounce) equals 383 calories, trace fat (trace saturated fat), 0 cholesterol, 26 mg sodium, 99 g carbohydrate, 0 fiber, 0 protein. Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. 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.
3. Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
4. Remove from the heat; stir in extract and food coloring if desired.
5. 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 Information:
covered percent of daily need
