Hard Candy Recipe Microwave Version Food

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.

HARD CANDY

Steps:

• Mix syrup, sugar and water.
• Bring to hard/crack boil on candy thermometer.
• Stir in Candy oil and food coloring. (watch about the steam coming off of the mixture, it can really get you).
• Butter the heat resistant surface you will be working on. (She had a marble candy board, I use a cookie sheet).
• When cool enough to touch with hands (but not too cool or it will be too late), butter you hands and kitchen scissors and begin cutting pieces with scissors.
• Put pieces in a bowl of confection sugar (coats each piece from sticking to one another) and when you get alot in the bowl, skake it thru a stainer to get excess off.
• This is a very, very fast paced thing! We always cut it to make small pieces, and we bent in any sharp edges to make it easier for the kids. I have poured it into the cookie sheet and as it sets up, you scour it with a pizza cutter. When completely cooled you can break it apart. It all depends on whether I have help or not.

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.

MICROWAVE HARD CANDY RECIPE

Steps:

• Before you get started, have all the ingredients measured and all tools within reach of the microwave. Lightly oil candy molds with cooking spray. Mix sugar and light corn syrup (or glucose) together in a 4-cup microwave-safe glass measuring cup that is safe for use with hot ingredients. Cover with plastic wrap and microwave on HIGH for 3 minutes. Remove from the microwave and carefully remove plastic wrap. Quickly stir the sugar mixture and then cover with a new sheet of plastic wrap. Microwave on high for 2 1/2 minutes. Remove from microwave, carefully remove plastic wrap and stir with a clean spoon. After the sugar has stopped boiling, stir in food coloring and flavoring oil. Carefully pour the sugar syrup into prepared hard candy molds using a spoon to control the flow. If making hard candy lollipops, be sure to insert the lollipop sticks right away. Let cool for about 20 minutes at room temperature, do not refrigerate. After 20 minutes, remove the hard candy lollipops or pieces from the mold.

HARD CANDY

Steps:

• 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.

OLD FASHIONED HARD CANDY

Steps:

• Generously coat a cookie sheet with confectioners' sugar, and set aside.
• In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 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 the flavored oil and food coloring.
• Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.