Hard Candy Without Corn Syrup Or Artificial Dyes Food

HARD CANDY WITHOUT CORN SYRUP OR ARTIFICIAL DYES

Steps:

• Line and grease a 8-9" (20-23cm) heat proof container with aluminum foil or use parchment paper. I don't recommend using glass as it can crack with thermal shock.
• Place sugar and water in a heavy 3 qt sauce pan. Stir until dissolved.
• If at any time sugar gets on the sides of the pan above the sugar, carefully wash it down the sides with a pastry brush dipped in water.
• Continue to cook on medium high heat until hard-crack stage is reached 310F (154C.)
• Remove from heat. Let it stop boiling and add in the peppermint oil. Stir carefully with a clean heat proof spoon or spatula to mix in the oil.
• Pour on baking sheet. Allow to cool 5-10 minutes and score the candy with a knife for more uniform pieces.
• Let cool completely before breaking apart at score lines and store in an airtight container.

NO CORN SYRUP HARD CANDY

Steps:

• In a medium saucepan over a medium heat put water sugar and cream of tartar a stir until dissolved.
• Bring mixture to a boil DO NOT STIR place candy thermometer in mix and allow to reach hard crack stage 148.8C / 300F.
• Remove from heat and pour into moulds and let set for 30 minutes.