Christmas Rock Candy Recipe 425 Food

EASY MICROWAVE HARD CHRISTMAS ROCK CANDY

Steps:

• Use a good heavy glass bowl such as a pyrex brand. Grease a 11 X 15 inch jelly roll pan. Mix sugar and corn syrup into microwave safe glass bowl. Cover with plastic wrap such as Saran Wrap tightly.
• Microwave on high for 3 minutes. Take out carefully, remove plastic wrap and stir. Put on a new piece of plastic wrap and microwave another 3 minutes. Take out carefully and stir again. Put on another new piece of plastic wrap and microwave another 3 minutes -- Take out again, remove plastic wrap, add oil carefully and food coloring if using and stir -- pour into your greased jelly roll pan and spread out onto sheet -- you can sprinkle powdered sugar over top if desired -- place in a cool place to harden -- after it hardens break up into pieces and store in airtight container -- Enjoy -- .

CHRISTMAS ROCK CANDY RECIPE - (4.2/5)

Steps:

• Line a baking sheet with parchment paper. (I used a light cooking spray on the paper just in case but this is optional). Combine sugar, syrup, water and color in saucepan, dissolving the sugar as much as possible. Bring to boil and reduce to medium, let simmer until the candy thermometer reads 302°F (VERY HOT BE CAREFUL!) (about 45 minutes) Remove from heat, then add your flavor. Be sure to turn your face away if using cinnamon oil, it is very potent. Mixture will bubble and shoot up some steam, which is normal. Pour mixture onto prepared pan and cool completely. My candy was cool in about 45 minutes. Break candy into pieces, and make sure you break of the sharp points by just tapping the piece lightly to smooth it out. You can avoid this by cutting the candy while it is still warm. That isn't as fun though. Add your powdered sugar to a zip-loc bag, add the candy and shake to coat.

CHRISTMAS ROCKY ROAD

Steps:

• Butter and line a 20cm square tin, or use a 20cm square silicone mould. Break the biscuits into pieces - they need to be no smaller than a pea, but not too chunky or your rocky road won't hold together.
• Halve any larger nuts either by snapping them or carefully cutting with a knife, then combine them with the biscuits. Halve any large pieces of dried fruit and chop or snap sweets into smaller pieces, then add these to the bowl.
• Melt 300g of the chocolate, the butter and the golden syrup carefully in a pan set over a low heat, stirring occasionally, then pour this over the biscuit and nut mixture and mix together so the chocolate covers everything.
• Tip the mixture into the tin, then level the top - it doesn't need to be completely smooth. Melt the remaining chocolate in the microwave in short blasts, or in a heatproof bowl over a small pan of simmering water, then drizzle this over the top and sprinkle with the decorations. Chill for at least 3 hrs or overnight before cutting into squares. Will keep in the fridge for three to four days.

HARD ROCK CANDY

Steps:

• Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
• In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
• Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.

CHRISTMAS HARD CANDY

Steps:

• Mix first 3 ingredients and boil to hard crack stage, 300ºF.
• Add oil of cinnamon or peppermint and food coloring.
• Pour into foiled lined cookie sheet.
• Sprinkle powdered sugar over the candy while its still warm.
• Break candy in small pieces when it is cool enough to handle.

CINNAMON ROCK CANDY

Steps:

• Line a 15x10x1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. , Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. , Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container.