Easy Microwave Hard Christmas Rock Candy Food

CHEWY CARAMEL

Steps:

• In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
• Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

HARD CANDY RECIPE - MICROWAVE VERSION

Steps:

• 1. Have all ingredients and tools assembled and within easy reach of the microwave. Use only metal measuring and mixing spoons - do not use plastic. Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil.2. Thoroughly mix sugar and light corn syrup in a 4-cup microwave-safe glass measure designed for high temperatures (such as Pyrex). Cover with microwave-safe plastic wrap (Glad Press'n Seal works well). Microwave on HIGH for 3 minutes and 15 seconds.**3. Remove from the microwave and carefully remove plastic wrap avoiding any rising steam. Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds.**4. Remove from microwave, carefully remove plastic wrap - USE CAUTION as very hot steam will build up under the wrap. After boiling has ceased, use a clean spoon to stir in coloring and then flavoring.5. Pour syrup quickly, but carefully using a spoon to control flow, onto prepared cookie sheet and foil or into the waiting molds. If not using molds, when the sugar mixture begins to set up, you may want to score with a large knife to mark squares. Break into pieces when cool. Do not refrigerate.6. Cool completely. Lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces. Store in airtight containers between waxed paper. If making lollipops, place into sucker bags and secure with twist ties. Always store hard candy in a dry place at cool room temperature, never in the refrigerator.

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 -- .

QUICK AND EASY HARD CANDY (MICROWAVE!)

Steps:

• Thoroughly mix sugar and light corn syrup in glass bowl.
• Cover with plastic wrap.
• Microwave on HIGH for 3 minutes and 15 seconds.
• Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds.
• Remove from microwave and stir. After boiling has ceased, stir in coloring and flavoring.
• Pour syrup quickly, onto wax paper covered cookie sheet or into non-stick sprayed molds. Cool completely before breaking into pieces.
• Store in airtight container.
• Prep time is cooking time, and Cooking time is actually cooling time.