Hard Candy Recipe With Jello Food

FRUIT JUICE JELLO CANDY GUMMY SNACK

Steps:

• Mix together grape juice, Gelatine, and honey in a sauce pan over medium-low heat.
• Stir until Gelatine is completely dissolved.
• Place the gummy bear molds on a flat surface, and then using a dropper or baster (which comes with the mold), add the mixture to the molds. Slowly fill each cup to the top.
• Chill in the refrigerator for 2 hours. Make sure they're firm before you unmold them.
• Store in an airtight container in the refrigerator for 7-10 days.

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.

HARD CANDY

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.

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.

GELATIN CANDY SQUARES

Steps:

• prepare 9x5" loaf pan by filling halfway with cold water and set aside.
• in a 2 quart saucepan, combine all ingredients, except the sugar for rolling --
• heat to boiling and boil for one minute.stirring frequently to prevent sticking and burning --
• pour out water in loaf pan and immediately pour cooked gelatin mixture into wet pan.
• when loaf pan is cool enough to handle, refrigerate about 3 hours or until candy is very firm.
• you may refrigerate longer, even overnight.
• cut the candy into 1" square pieces with a knife that has been dipped in cold water.
• this helps to prevent the candy from sticking.
• remove candy piece by piece from the pan and place on cooling racks.
• allow to air dry for at least 8 hours.
• DO NOT COVER CANDY.
• when candy pieces have dried, roll each square in a bowl full of granulated sugar until all sides are coated.
• store in tin cans.
• You will get about 45-50 squares from each batch.
• when using orange or peach gelatin, add 1 tsp cinnamon for extraordinary flavor.

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.