TOY PLAYSET RECIPES

Steps:

• I try to use a ratio of two parts solid to one part liquid, but for your first batch use more liquid. It just takes longer and the liquid must boil off before it will reach the proper temperature so err on the side of too much liquid at first.
• In a pan put 1/2 cup of clear corn syrup, one cup of sugar, and put 1/2 cup of water on top of the sugar and make sure the sugar is thoroughly moistened. Stick in the candy thermometer and put the mixture on the stove.
• DO NOT STIR!
• Heat to 310 degrees and if you have the sugar thoroughly moistened it will look like boiling glass.
• If you have too much sugar for the liquid you used it will not be clear.
• When the mixture reaches 300-310 degrees, pour into molds generously coated with olive oil (any oil will work).
• Hold the molds together with heavy duty rubber bands and place the greased molds on a cookie sheet.
• If you don't have any molds, you can oil a cake pan and pour the mixture about 1/4 inch deep and score with a knife as it hardens so it will break into bite size pieces.
• Its takes about five minutes or so to harden in the molds and as it does I add sticks to make it easier to eat. I wrap them in small plastic bags which you can get wherever they sell candy making supplies.
• Remember you can't mess this up - if you put in too much corn syrup or water it will just take longer to reach the desired temperature. After your first batch, you'll never measure anything again.
• I should have pointed out that this candy seems to be one of the most traditional Pa. Dutch Christmas candies.
• NOTE the time is way off. This is going to vary depending on a lot of factors.

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.