PEPPERMINT HARD CANDY
This easy-to-make clear hard candy has a mint flavor from the combination of peppermint and vanilla extracts. It's a perfect Christmas candy recipe for the holidays. &Mdash; Lois Ostenson, Aneta, North Dakota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/4 pounds.
Number Of Ingredients 6
Steps:
- Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extracts and food coloring. Pour into prepared pan. Cool; break into pieces. Store in airtight containers.
Nutrition Facts : Calories 261 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 52mg sodium, Carbohydrate 65g carbohydrate (55g sugars, Fiber 0 fiber), Protein 0 protein.
HARD CANDY PEPPERMINT TWISTS
It's fun to tuck a few of these twists onto a platter of Christmas cookies. The holidays in out home wouldn't be the same without peppermint candies.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield about 1/2 pound.
Number Of Ingredients 5
Steps:
- Coat two 9-in. square pans with cooking spray; set aside. (Do not use butter or foil to prepare pans.), In a heavy saucepan over medium heat, combine water and vinegar. Add sugar. Cook and stir until sugar is dissolved and mixture comes to a boil, about 8 minutes. (If sugar crystals are present, cover saucepan for 1-1/2 to 2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 26 minutes., Combine peppermint extract and food coloring. Remove syrup from the heat; stir in peppermint mixture until well blended (mixture will bubble up slightly). Immediately and carefully pour into prepared pans (do not scrape saucepan or tilt pans to spread mixture evenly). Cool for 1-1/2 to 2 minutes., Using a sharp knife, score candy into 1/2-in.-to 3/4-in.-wide pieces, about 3-in. long. Place both pans in a warm oven(150° or your oven's lowest temperature) for about 5 minutes or until candy is warm enough to cut but cool enough to handle., Using a heavy-duty kitchen scissors, cut along scored lines, one piece at a time. Immediately wrap each piece around the handle of a wooden spoon; remove candy and place on waxed paper to harden. Continue cutting and wrapping until mixture in pan begins to harden. Return pan to oven for at least 5 minutes. , Meanwhile, remove second pan from oven. Cut and wrap as before until mixture begins to harden. Return to oven and repeat with the first pan. Repeat until all mixture is cut and formed into twists.
Nutrition Facts : Calories 198 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 50g carbohydrate (48g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT CANDY
I've been making these for years as they are easy to whip but have and excellent flavor. What colors you make them and how you decorate them depends on the occasion. Originally from a Philadelphia Cream Cheese booklet.
Provided by Marg CaymanDesigns
Categories Candy
Time 20m
Yield 60 serving(s)
Number Of Ingredients 12
Steps:
- Beat cream cheese, butter, corn syrup and extract in large mixing bowl at medium speed with electric mixer until well blended.
- Gradually add 4 cups powdered sugar; mix well.
- Divide mixture into thirds. Knead a few drops green food coloring into one third; repeat with red food coloring and the second third. Leave the last third white.
- Wrap each third in plastic wrap.
- Working with one color mixture at a time, shape into 3/4-inch balls.
- Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in confectioner's sugar.
- Repeat with remaining mixtures.
- Decorating with icing or melted chocolate.
- Chill.
Nutrition Facts : Calories 40.4, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.6, Sodium 8.2, Carbohydrate 8.3, Sugar 8, Protein 0.1
OLD-TIME HARD CANDY
Make and share this Old-Time Hard Candy recipe from Food.com.
Provided by Darlene Summers
Categories Candy
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, syrup and water.
- Bring to a boil and boil till it reaches 310°.
- Add oil and food color.
- Spread in a lightly buttered cookie sheet.
- Cool and break.
- Shake in a bag with powdered sugar.
Nutrition Facts : Calories 423.1, Sodium 13.8, Carbohydrate 110.1, Sugar 99.4
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