RUBBER CANDY MOLDS 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:

• 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.