WHY IS MY HARD CANDY NOT CLEAR RECIPES
CLEAR TOY CANDY RECIPE: HOW TO MAKE IT - TASTE OF HOME
Clear toy candy is best made when the weather is cold, as any humidity in the air may cloud the finished piece. If you don't have the traditional molds, try making the candy into lollipops. — Gina Napoli Harrisburg, PA
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield about 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Brush candy molds with oil or coat lightly with cooking spray. If using two-piece molds, close and secure with rubber bands or clamps. If using molds with stick holders, insert sticks. Place molds on a greased baking sheet. , In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 250° (hard-ball stage). If desired, add several drops of food coloring (do not stir; mixture will blend as it cooks). Continue cooking until a thermometer reads 300° (hard-crack stage); remove from heat., Allow bubbles to subside, 1-2 minutes. Pour into prepared molds. Cool completely, about 5 minutes. Remove candy from molds. Store in an airtight container at room temperature.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
HARD CANDY RECIPE | ALLRECIPES
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
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
More about "why is my hard candy not clear recipes"
HARD CANDY RECIPE: HOW TO MAKE IT - TASTE OF HOME
Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.
From tasteofhome.com
Reviews 4.5
Total Time 45 minutes
Category Desserts
Calories 383 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 45 minutes
Category Desserts
Calories 383 calories per serving
- 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.
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HARD CANDY 911 - LORANN OILS
Why is my hard candy grainy and not smooth? The problem is that crystals of sugar were re-introduced into the liquid candy. This will cause your candy to crystallize and become grainy. To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling.
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HARD CANDY WILL NOT HARDEN - CAKECENTRAL.COM
Dec 25, 2014 · Most people use granulated sugar for hard candy, castor sugar should work just fine, the starch in powdered sugar will make your final product cloudy. Golden syrup will work in place of corn syrup. marinemom2142 Posted 4 May 2010 , 12:20am. post #12 of 23. You can test you thermometer with boiling water.
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HARD CANDY TROUBLES | RECIPELAND
It is also why the recipes specify that the sides and bottom of the pan should not be scraped into the bowl where the candy is to cool. There is too much chance of scraping in a stray sugar crystal. Afterwards, place a candy thermometer on the side of the pan.
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HARD CANDY RECIPE | ALLRECIPES
Jun 19, 2020 · Step 1. 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.
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CLEAR-COLORED HARD CANDY/LOLLIPOP | CHEFTALK
Dec 28, 2018 · As a continuation of the previous answer about cream of tartar, corn syrup contains those sugars that keeps the candy clear and smooth; so you'll usually never see a candy recipe asking for both, only one or the other. The common substitutes you can use are glucose syrup and honey.
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WHY DOES MY HARD CANDY TURN TO SUGAR?
Are you making hard candy or toffee? By that I mean "toffee candy" as a mixture of sugar and butter or "hard candy" as a mixture of sugar and corn syrup? There are different conditions that can cause the candy to fail. Here are some of the most common faults: humidity; thermometer off; stirring too much; stirring too fast; sugar crystallization
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PROBLEMS AND SOLUTIONS | CRAFTYBAKING | FORMERLY BAKING911
Sugar syrup crystallized. Wrong crystal size caused by stirring the sugar syrup too soon or too much or not enough. Follow the recipe to the letter when it specifies when to stir; this is very important. Some recipes call for ABSOLUTELY NO STIRRING during the boil or subsequent cool down, others are the opposite.
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CLEAR-COLORED HARD CANDY/LOLLIPOP | CHEFTALK
Dec 28, 2018 · Got it. If switching to regular sugar and a clear edible oil (like my clear-colored almond extract) does not do the trick (to make it a clear lollie), then I will look more into Cream of Tartar, since as you had mentioned, it keeps the candy clear and smooth. I noticed that I could not add too much though, otherwise, it makes my candy sour..
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CANNABIS INFUSED HARD CANDY - EASY RECIPE & TIPS
Mar 08, 2021 · Hard Ball – 250 to 265°F: Difficult to mold and shape. Soft Crack – 270 to 290°F: Some flexibility but will eventually snap if bent/twisted. Hard Crack – 300 to 310°F: Easily and immediately snaps. Caramel – 320 to 338°F: Your sugar is now brown and past the point of candy making.
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PROBLEMS AND SOLUTIONS | CRAFTYBAKING | FORMERLY BAKING911
My caramel recipes have you refrigerate the candy so it hardens (no more than 15-30 minutes) or place in the freezer (no more than 5 minutes). The freezer is better because it tends to be drier (no humidity which prevents the candy from becoming sticky). Then, remove from the foil.
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Apr 13, 2021 · The basic broken glass candy recipe includes sugar, corn syrup, and water, but a variety of flavorings and colors can be added to your liking.Make a rainbow assortment and color coordinate each flavor, with green for apple, red for cherry, yellow for banana, orange for tangerine, blue for blueberry, etc.
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HARD TACK CANDY RECIPE STEP BY STEP: HOW TO MAKE
Dec 14, 2014 · Attach candy thermometer on side of pot, careful not to touch bottom of pan. Stir mixture with a wooden spoon or silicone spatula until sugar melts and becomes smooth. Stop stirring just short of boiling point (212 degrees) When mixture reaches around 200 degree mark it will begin to bubble up over pot.
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AUNT MARCEY’S OLD FASHIONED HARD TACK CANDY – WENDERLY
Dec 20, 2011 · In a 3 quart non-stick sauce pan, pour in sugar, light corn syrup and water. Continuously stir liquid over medium heat until sugar has completely dissolved. Let mixture come to a boil, without stirring, and when candy thermometer reaches 260° add food coloring. Once again don’t stir let food coloring mix itself into the liquid by the boiling ...
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Dec 12, 2018 · To stop hard candy from sticking together, coat the candy in a thin layer of cornstarch. The cornstarch will absorb any excess moisture from the air, protecting the candy. Next, put the candy in an airtight glass container. Glass is better than plastic because it’s not permeable to air vapor. Why did my candy apple not harden?
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HOW TO MAKE SUGAR GLASS RECIPE (OR CANDY GLASS) - NERDY MAMMA
Nov 01, 2021 · Instructions. In a medium saucepan add in the sugar, corn syrup, and water. Insert the candy thermometer and bring to a boil. Stir constantly until the thermometer reaches 300 degrees. Once at 300 degrees, remove from heat and transfer immediately to a baking pan (lined with parchment paper).
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The main difference between the two recipes is time and yield. Candy made using the microwave recipe cooks in about 1/3 less time, but it makes a smaller batch of candy. The stove-top recipe makes twice as much candy and the results are more fool-proof since a candy thermometer is used and the sugars are cooked to precise temperatures.
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It’s best not to make lollipops on a rainy or humid day. About candy making and the weather. 1. Prepare either a marble slab or an upside-down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering it with parchment paper and spraying it with oil.
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WHY IS MY SUGAR TURNING BROWN? - CHOCOLATE CANDY MALL
For anyone else interested in making hard candy, here's a simple recipe to follow: 2 cups sugar 2/3 cup light corn syrup 3/4 cup water Combine over low/medium heat, stirring until sugar dissolves. Allow to boil without stirring and watch your candy thermometer.
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Nov 10, 2021 · Once the butter/sugar mix is boiling, boil for 12 minutes – no longer. Pour hot butter/sugar mix over prepared pan and immediately cover with the rest of the grated chocolate bar, then the rest of the nuts. Press lightly into the hot sugar mixture. Let cool completely. When cool, use a butter knife to break the candy up.
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