Hard Candy Recipes

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.

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.

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.

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.

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.

Steps:

• Put sugar, corn syrup, water and salt into saucepan.
• Stir over low heat until sugar is dissolved.
• Increase heat and cook until thermometer registers 250 degrees F, firm ball stage.
• Add butter; cook with occasional stirring until thermometer registers 300 degrees F (brittle stage).
• Remove from stove.
• Add vanilla extract.
• Pour into buttered shallow pan, making a layer 1/4 inch deep.
• While warm, crease into squares with a blunt knife.
• When cold, break into pieces.

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.

Steps:

• Over medium heat,cook sugar, syrup, water to hard crack.
• Add oil and desired food color, stirring until well mixed.
• Pour onto buttered cookie sheet.
• Start cutting immediately and continue until cool.
• Break.
• Sprinkle lightly with powdered sugar.

Steps:

• In a large saucepan, mix together sugar, corn syrup, and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring.
• Why syrup temperature reaches 260*F, add color. Do not stir; boiling action will incorporate color into syrup.
• Remove from heat at 300*F or when drops of syrup form hard, brittle threads in cold water.
• After boiling action ceases, add flavoring and stir. use caution when adding flavoring to avoid rising steam.
• Pour syrup into lightly oiled candy molds or onto greased cookie sheet and score to mark squares.
• When cool, break into pieces and dust with sugar to prevent sticking.
• Store in an airtight container.

Steps:

• Line a large cookie sheet with a 1 inch lip with foil.
• Butter the foil and set pan aside.
• Add water, sugar, corn syrup and food coloring to large heavy pan and stir until well mixed.
• Bring to a boil over medium heat stirring occasionally.
• Cover pan with lid and cook for 3 minutes (very important, this will dissolve the sugar crystals that may form on the sides of the pan)
• Take lid off pan and cook on medium-high heat, without stirring until a candy thermometer reaches 300°F (hard crack stage), about 25 minutes. (Be patient, don't turn up heat to speed this up as it can go from cooking to burning in a second and the whole batch would be ruined).
• Remove candy from heat stir in cinnamon oil (house will spell like cinnamon for days unless you open windows before you do this step, also be careful not to have your face right over the the pot).
• Quickly pour into prepared pan.
• Cool completely (about 45 minutes).
• Cover with a piece of plastic wrap and use a hammer to get pieces small enough to get into a large zip top bag, then smash inside the bag until they are bite sized.
• Add powdered sugar to bag and shake to coat all sides (note, check for holes in bag first, sometimes the candy punctures the bag).
• Enjoy.