HARD TAC CANDY
This is my Dad's recipe he showed me how to make it and it has been a family tradition to make the candy every year. It is a very good candy for the holidays.
Provided by Christopher Hile
Categories Candies
Time 50m
Number Of Ingredients 5
Steps:
- 1. in a large heavy sauce pan combine sugar, corn syrup, and water. Cook on medium high heat until candy thermometer reads 300 degrees(hard crack stage) stirring occasionally.
- 2. Remove from heat stir in oil and food coloring keeping face away from mixture as odor is very strong. Immediediately pour onto an oil cookie sheet or i use a wax paper covered cookie sheet.
- 3. Cool completely and break into pieces dust with powdered sugar and enjoy. Store in airtight containers.
HARD CANDY
This is a recipe that my Grandma and I made growing up. I continue today to make this every Christmas. Great to give as a gift or just have sitting around a grab when you want one. Enjoy
Provided by Mayniac May Family
Categories Candy
Time 40m
Yield 20 serving(s)
Number Of Ingredients 7
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.
HARD CANDY
An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.
Provided by JUDITH SYNESAEL
Categories Desserts Candy Recipes
Time 45m
Yield 36
Number Of Ingredients 6
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.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 32.2 g, Sodium 8.5 mg, Sugar 25.3 g
HARD CANDY
Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3/4 pound.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 383 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 99g carbohydrate (89g sugars, Fiber 0 fiber), Protein 0 protein.
QUICK AND EASY HARD CANDY (MICROWAVE!)
This is so easy. I have tried different recipes using different amounts of sugar, and syrup, boiling, stirring, boiling, stirring. THIS TOPS THEM ALL. 30 MINUTES TOPS AND YOU HAVE IT!
Provided by Lori Lissa
Categories Candy
Time 27m
Yield 24 candies, 24 serving(s)
Number Of Ingredients 4
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.
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