Chickona: Small Batch Hard Candy Recipe

Small Batch Hard Candy Recipe

Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream this helps it cool. Cooking the sugar even a few seconds longer than what the instructions call for can result in burnt sugar.

Clipart Candy

Directions generously coat a cookie sheet with confectioners sugar and set aside.

Small batch hard candy recipe. Immediately pour onto an oiled baking sheet. She had a marble candy board i use a cookie sheet. Stir in candy oil and food coloring.

Pour onto a greased cookie sheet and dust the top with. Remove from heat and stir in flavored extract and food coloring if desired. Directions in a medium saucepan stir together the white sugar corn syrup and water.

Includes truffles marshmallows fudge caramels licorice candy bark and more. The large batch recipe should be enough to pour on 2 18x13 inch pans and yield a candy thin enough to easily break up once set. In a heavy bottomed saucepan stir together the white sugar water and corn syrup until sugar has dissolved.

Directions in a large heavy saucepan combine sugar corn syrup and water. Candy recipes that are small batch and easy to make. Butter the heat resistant surface you will be working on.

Bring to hardcrack boil on candy thermometer. Cook stirring over medium heat until sugar dissolves then bring to a boil. This recipe is great for making small batches of candy quickly but your microwave must be between 600 700 watts.

Store in airtight containers. Candy chocolate desserts for two no bake. Cover and continue cooking for 3 minutes to dissolve any sugar crystals.

Store hard candy in a cool dry place. Bring to a boil over medium heat stirring occasionally. Uncover and cook on medium high heat without stirring until a candy thermometer reads 300 hard crack stage.

In a large heavy saucepan combine the sugar corn syrup and water. It sounds like your cooked sugar was a little too cool when poured. Watch about the steam coming off of the mixture it can really get you.

Break sheet candy into small pieces and dust with powdered sugar if desired. Cook on medium high heat until candy thermometer reads 300 hard crack stage stirring occasionally. If making lollipops do not dust with powdered sugar but place in sucker bags and secure with twist ties.

It should be about the same consistency as maple syrup. Store in airtight containers between waxed paper.

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