Hard Candy Ornaments Recipes

Steps:

• 1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
• 2. In a large bowl, with an electric mixer, beat the butter on medium speed until creamy. Add the sugar and molasses and beat for 2 minutes. Beat in the water. On low speed, beat in the flour mixture until a soft dough forms.
• 3. Gather the dough into a ball and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight.
• 4. Preheat the oven to 350°F. Line cookie sheets with aluminum foil.
• 5. Divide the dough into thirds. Divide each third into 10 equal pieces. Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter. Gently trace the design of your choice onto the prepared cookie sheets (a wooden spoon handle or chopstick works well for tracing on foil). Outline each design with a rope of dough, pressing the ends together to seal securely.
• 6. Sprinkle the inside of each design with the crushed candies, dividing the candies evenly among the outlined designs and creating an even layer.
• 7. Bake in the center of the oven or until the edges of the cookies are golden and the candy has melted, 6 to 9 minutes. Let the cookies cool on the cookie sheets on wire racks until the candy hardens, about 5 minutes. Gently peel the foil away from the cookies and transfer to the racks to cool completely.

Steps:

• In a large bowl, sift together flour, salt, and baking powder. Set aside.
• In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until fluffy, about 3 minutes. Add egg; beat until smooth, 1 minute.
• Add reserved flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and refrigerate for about 45 minutes.
• Position two racks in oven; preheat oven to 325 degrees. Line two baking sheets with parchment paper or a Silpat (nonstick baking mat); set aside.
• On a well-floured work surface, roll out chilled dough to 1/8 inch thick. Cut out exterior shapes using a cookie cutter or templates. With a metal spatula, transfer whole cookies to the prepared baking sheets. Using tip of a paring knife, make a cutout in center of each cookie to be filled with candy. Using a straw or the narrow end of a plain round pastry tip, cut a hole in the top of each cookie for hanging.
• Chop the candies into 1/4-inch pieces. Sprinkle chopped candy in the center of each cookie, filling the hole. Transfer baking sheet to the refrigerator, and chill until cookie dough is firm, about 15 minutes. Place the baking sheet in the oven, and bake cookies until the candy has melted and completely filled the cut-out area, 6 to 8 minutes. Do not let the cookies brown, or the stained-glass effect will not be as brilliant and the candy centers may become bubbly, not clear.
• Let the cookies cool on the baking sheet for about 3 minutes, and then use a metal spatula to transfer them to a wire rack to cool completely.

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 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:

• In a large bowl whisk together sugar, meringue powder and water. Using the icing as "glue," create a circle with candy to create a wreath. Decorate as you like with the candies. Allow to dry. When ready add a ribbon to each ornament.

Steps:

• To make your own molds from foil: Cut aluminum foil in desired shapes: stars, trees, etc. Grease foil lightly with vegetable oil. Fold up edges to make 1/2" sides. Seal corners with freezer tape to prevent leaks.
• You can also pour this candy onto a greased cookie sheet to make your own shapes. Score the candy while it's still warm (be careful not to burn your fingers) so you can break it on the score lines. I've even used mint containers as molds.
• To make the candy: In a 2-quart saucepan combine sugar, syrup, water and vinegar. Cook, stirring constantly until the sugar is dissolved. Continue cooking, without stirring, until it reaches the hard crack stage (300F degrees).
• Remove from the heat, stir in the flavoring and color. Allow the candy to cool SLIGHTLY. Pour the candy into prepared molds, about 1/8" deep. When firm, remove from the molds.
• If you wish to hang the finished candy on a string or ribbon: when the candy begins to set (before it hardens) use a skewer to make holes for stringing.
• If candy becomes too firm to pour and shape it, then remelt it over low heat. Be careful not to boil it.
• Tips for other color combinations: Use a toothpick to swirl food coloring through the uncolored candy after it's been poured into molds. Make molded candies of one color and dribble with a second color to get a "stained glass" effect. To store candy ornaments, wrap them in plastic wrap and store in a covered container at room temperature in a dry place. Keep them flat to prevent warping.