CANDY WITH MARSHMALLOW RECIPES

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HARD CANDY RECIPE: HOW TO MAKE IT - TASTE OF HOME



Hard Candy Recipe: How to Make It - Taste of Home image

Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 3/4 pound.

Number Of Ingredients 6

5 to 6 cups confectioners' sugar
2 cups sugar
3/4 cup light corn syrup
1/2 cup water
1 to 2 teaspoons anise, lemon or orange extract
Red, yellow or orange liquid food coloring, optional

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.

Nutrition Facts : Calories 383 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 26mg sodium, CarbohydrateContent 99g carbohydrate (89g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

HARD CANDY RECIPE: HOW TO MAKE IT - TASTE OF HOME



Hard Candy Recipe: How to Make It - Taste of Home image

Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 3/4 pound.

Number Of Ingredients 6

5 to 6 cups confectioners' sugar
2 cups sugar
3/4 cup light corn syrup
1/2 cup water
1 to 2 teaspoons anise, lemon or orange extract
Red, yellow or orange liquid food coloring, optional

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.

Nutrition Facts : Calories 383 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 26mg sodium, CarbohydrateContent 99g carbohydrate (89g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

More about "candy with marshmallow recipes"

HARD CANDY RECIPE: HOW TO MAKE IT - TASTE OF HOME
Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.
From tasteofhome.com
Reviews 4.5
Total Time 45 minutes
Category Desserts
Calories 383 calories per serving
  • 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.
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