HARD CHOCOLATE CANDY RECIPES RECIPES

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HARD CANDY RECIPE | ALLRECIPES



Hard Candy Recipe | Allrecipes image

An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.

Provided by JUDITH SYNESAEL

Categories     Desserts    Candy Recipes

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 1 cookie sheet

Number Of Ingredients 6

3?¾ cups white sugar
1?½ cups light corn syrup
1 cup water
1 tablespoon orange, or other flavored extract
½ teaspoon food coloring
¼ cup confectioners' sugar for dusting

Steps:

  • In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 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 flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

Nutrition Facts : Calories 123.6 calories, CarbohydrateContent 32.2 g, SodiumContent 8.5 mg, SugarContent 25.3 g

DUTCH HARD CHOCOLATE CANDY RECIPE - COOKEATSHARE



Dutch Hard Chocolate Candy Recipe - CookEatShare image

Provided by CookEatShare Cookbook

Number Of Ingredients 5

5 c. sugar
3/4 c. cocoa (preferably Droste)
1 1/4 c. lowfat milk
1 1/2 c. powdered sugar
2 teaspoon butter

Steps:

  • Mix sugar and cocoa; add in the lowfat milk. Bring to a boil and cook for 15 min (moderate heat). Off the heat, add in the sifted powdered sugar and the small piece of butter. Stir or possibly beat with a wooden spoon. Beat, beat, beat or possibly stir, stir, stir till it becomes thick (for quite awhile). Quickly pour into buttered forms - squares, rounds, hearts, whatever. Let cold. Don't touch. This Borstplaat is very popular during the months of November and December at Sinterklaas (Santa Claus) on December 5 and at Christmas time.

Nutrition Facts : ServingSize 129 g, Calories 417, FatContent 1.4 g, TransFatContent 0.0 g, SaturatedFatContent 0.57 g, CholesterolContent 3 g, SodiumContent 16 g, CarbohydrateContent 102.53 g, FiberContent 1.0 g, SugarContent 99.27 g, ProteinContent 1.86 g

CHOCOLATE HARD CANDY : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
Very nice! It's rare to see firm/hard chocolate candy recipes! These are indeed basically Tootsie Rolls. A little harder and you would have true chocolate hard candy, but I think that due to the solids (cocoa doesn't dissolve!) it might require you to take it up to or past the hard-crack heat range (close to carmelization, then next stage is burnt sugar).
From instructables.com
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DUTCH HARD CHOCOLATE CANDY - RECIPE | COOKS.COM
Jan 14, 2014 · Mix sugar and cocoa; add the milk. Bring to a boil and cook for 15 minutes (moderate heat). Off the heat, add the sifted powdered sugar and the small piece of butter.
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