Hard Rock Candy Food

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.

ROCK CANDY

Steps:

• In a medium-size heavy saucepan combine sugar, water, light corn syrup and salt, and Stir until sugar dissolves.
• Cover pan and bring to a rolling boil.
• Remove lid and insert a candy thermomater and cook until temperature reaches 250 degrees F.
• Add food coloring, stirring with metal spoon until thoroughly mixed.
• Continue cooking until the temperature reaches hard crack, or 300 degrees F.
• Remove pan from heat and let it cool about 3 minutes, then add flavoring oil, and mix it very well.
• Cover the pan and let it sit for about 5 minutes.
• Pour the candy into greased molds (for lollypops) or a marble slab or into a greased shallow pan.
• As soon as it is cool enough to handle, cut into squares with scissors or roll into balls or shapes.
• Or, another option is to let the candy cool completely, then break the candy into bite-sized pieces with a cleaned hammer or the blunt end of a butter knife.

HARD BUTTERSCOTCH CANDY

Steps:

• Put sugar, corn syrup, water and salt into saucepan.
• Stir over low heat until sugar is dissolved.
• Increase heat and cook until thermometer registers 250 degrees F, firm ball stage.
• Add butter; cook with occasional stirring until thermometer registers 300 degrees F (brittle stage).
• Remove from stove.
• Add vanilla extract.
• Pour into buttered shallow pan, making a layer 1/4 inch deep.
• While warm, crease into squares with a blunt knife.
• When cold, break into pieces.

ROCK CANDY

Steps:

• * Candy flavoring is carried by a lot of grocery stores, near the baking aisle with candy-making and cake decorating supplies.
• Bring the water to a boil in the saucepan.
• Remove from heat; add 3 cups of sugar, stirring until dissolved.
• Slowly add the remaining sugar, reheating the water if necessary.
• When all the sugar is dissolved, pour the mixture into 3 heat proof jars or glasses.
• Stir 3 drops of liquid food coloring and 1/2 teaspooon candy flavoring into each jar.
• Tie each length of string around a pencil.
• Lay one string on top of each jar so the strings hang down into the liquid.
• Crystals will begin to form in 1 hour, and continue to solidify for several days.
• If a layer forms on the surface of the jar, break it.
• When liquid completely evaporates, candy is ready.

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.

HARD ROCK CANDY, ALCOHOLIC BEVERAGE

Steps:

• Take a 16 oz.
• glass and fill it up approx.
• 2/3 full with the crushed ice.
• Pour in the rum.
• Slowly pour in the cream soda it may fizz up a bit.
• Drink with Straw, Enjoy.
• "Pleasedon't Drink and Drive".