HARD TACK CANDY RECIPES

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HARD CANDY AND LOLLIPOP RECIPE | LORANN OILS



Hard Candy and Lollipop Recipe | LorAnn Oils image

This is LorAnn's Traditional recipe for Hard Candy.

Provided by LorAnn

Prep Time 20 minutes

Cook Time 30 minutes

Yield 40

Number Of Ingredients 8

2 cups granulated sugar
2/3 cup light corn syrup
3/4 Cup water
1 dram (1 teaspoon) LorAnn super-strength flavoring, any flavor
LorAnn liquid food coloring or gel food coloring (as desired)
Hard candy molds (optional)
Powdered sugar (optional)
Sucker bags & twist ties (optional)

Steps:

  • 1. In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
  • 2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
  • 3. Early in the cooking process, 'wash down' any sugar crystals that form on the sides of the pan with a wet pastry brush.
  • 4. Continue to cook the syrup, without stirring, until the temperature reaches 260F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.
  • 5. Remove from heat precisely at 300F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
  • 6. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate.
  • 7. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.

Nutrition Facts : Calories 70

CINNAMON ROCK CANDY | SERENA BAKES SIMPLY FROM SCRATCH



Cinnamon Rock Candy | Serena Bakes Simply From Scratch image

Cinnamon Rock Candy is a favorite homemade Cinnamon Candy recipe to make for Christmas and give for the holidays.

Provided by Serena Bakes Simply From Scratch

Total Time 4 hours 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 35

Number Of Ingredients 6

1 cup Water
3 3/4 cup Sugar
1 1/4 cup Light Corn Syrup
1 teaspoon Red Food Coloring (Optional)
1 teaspoon Cinnamon Candy Oil (2 teaspoons for spicy)
1 1/2 cups Powdered Sugar

Steps:

  • Butter a 15 inch x 10 inch x 1 inch rimmed metal sheet pan.
  • Line with parchment paper, and butter the parchment paper, making sure the edges of the parchment paper are well buttered to prevent the candy from seeping underneath. Do not use wax paper as it won't hold up to the high temperature of the candy being poured.
  • In a large deep sauce pan combine water, sugar, corn syrup, and food coloring. Mix over medium high heat until sugar starts to dissolve. Attach a candy thermometer to the side of the pan making sure it does not touch the bottom of pan for an accurate temperature.
  • Continue to boil until sugar mixture reaches 300 degrees (hard crack stage) about 20 minutes. Watch closely, if mixture starts to boil to close to the edge of pan remove from heat, and stir until bubbles subside. Then return to medium high heat. It's better to slightly be over 300°F than under for candy to set properly.
  • Once mixture reaches 300 degrees remove from heat and stir in the cinnamon oil, working quickly. Keep face away from the mixture as it is extremely strong, and keep area well ventilated.
  • Pour immediately into prepared pan. Allow to cool for 4 hours.
  • After 4 hours dust the top of candy with powdered sugar. Flip candy over onto a large cutting board or cookie sheet, and remove parchment paper. Return candy to the pan and use the tip of a sharp knife to break candy into bite size pieces. Dust with more powdered sugar and store in a airtight container.

Nutrition Facts : Calories 139.80, FatContent 0.42, SaturatedFatContent 0.03, CarbohydrateContent 35.61, FiberContent 0.00, SugarContent 35.43, ProteinContent 0.00, SodiumContent 8.18, CholesterolContent 0.00

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