CANDY TOYS RECIPES

Steps:

• I try to use a ratio of two parts solid to one part liquid, but for your first batch use more liquid. It just takes longer and the liquid must boil off before it will reach the proper temperature so err on the side of too much liquid at first.
• In a pan put 1/2 cup of clear corn syrup, one cup of sugar, and put 1/2 cup of water on top of the sugar and make sure the sugar is thoroughly moistened. Stick in the candy thermometer and put the mixture on the stove.
• DO NOT STIR!
• Heat to 310 degrees and if you have the sugar thoroughly moistened it will look like boiling glass.
• If you have too much sugar for the liquid you used it will not be clear.
• When the mixture reaches 300-310 degrees, pour into molds generously coated with olive oil (any oil will work).
• Hold the molds together with heavy duty rubber bands and place the greased molds on a cookie sheet.
• If you don't have any molds, you can oil a cake pan and pour the mixture about 1/4 inch deep and score with a knife as it hardens so it will break into bite size pieces.
• Its takes about five minutes or so to harden in the molds and as it does I add sticks to make it easier to eat. I wrap them in small plastic bags which you can get wherever they sell candy making supplies.
• Remember you can't mess this up - if you put in too much corn syrup or water it will just take longer to reach the desired temperature. After your first batch, you'll never measure anything again.
• I should have pointed out that this candy seems to be one of the most traditional Pa. Dutch Christmas candies.
• NOTE the time is way off. This is going to vary depending on a lot of factors.

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.