CLEAR SUGAR CANDY RECIPES

Steps:

• Lay molds on flat surface.
• Lubricate lightly by brushing with olive oil.
• Use clamps or heavy rubber bands to secure mold halves together.
• Combine sugar, water, and corn syrup in a sauce pan large enough to allow boiling of the syrup.
• Attach a candy thermometer to the side of the pan, without touching the pan's bottom. Stir to get sugar dissolved and to prevent scorching stopping the stirring once the mixture comes to a boil.
• DO NOT STIR and bring the mixture up to 260F degrees.
• At this point, add several drops of candy colorant, if desired. Still DO NOT STIR. Boiling will distribute the colorant naturally. (Stirring at any point in the process can cloud the candy.) Adding no color will make yellow candy.
• Bring up to 300F degrees.
• Remove from heat. - CAUTION - The mixture is EXTREMELY HOT! Handle with utmost care!!
• CAREFULLY pour into molds that have been prepared ahead. TIP: Sit the molds on a baking sheet with low sides to catch and drips, spills, or overflow of the hot syrup..
• Remove from molds when the candy gets hard by removing the bands holding the mold pieces together and using the tip of a knife to loosen the candy if necessary. it does not take long for the candy to harden; from a few minutes up depending on the size of the mold.
• Wipe off any excess olive oil with a lint free cotton kitchen towel..
• Trim any sharp edges with a rasp or knife.

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.