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
SIMPLE HARDTACK
The other recipes on here have more ingredients this is a simple basic way to make it. Perfect survival food. I recall when I was younger them having some on a plate at Plymouth Plantation and they said that even though it was hundreds of years old it was still ok to eat. This recipe was found on Survival News Online. http://www.survivalnewsonline.com/index.php/2012/02/hardtack-a-great-survival-food-stock/
Provided by Sica6488
Categories Breads
Time 1h30m
Yield 12-15 biscuits, 12-15 serving(s)
Number Of Ingredients 3
Steps:
- Mix the flour, water and salt together, and make sure the mixture is fairly dry.
- Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
- Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven).
- When it's done, you'll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it's fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it's delicious!
Nutrition Facts : Calories 151.7, Fat 0.4, SaturatedFat 0.1, Sodium 583.4, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3
HARD TACK CANDY
Remember this vintage candy recipe from your childhood? Hard Tack Candy is easier than you think! Make for any holiday.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 6
Steps:
- Line a large baking sheet (at least 12x17") with parchment paper. Set aside.
- Place the sugar, water and corn syrup in a saucepan and place over medium heat. Mix constantly until the sugar melts and the mixture starts to boil.
- Continue to cook and stir. The first time you make this, you may want to keep the heat at medium. Once you are comfortable with the process, feel free to turn up the heat. Just continue to mix gently. Be patient!!! Temperature is everything. This recipe will not work if you take it off the heat too soon.
- Constantly measure the temperature of the boiling sugar mixture and cook until it reaches 280º Fahrenheit. At this point, add in the food coloring. Add a few drops at a time until it reaches the color you'd like.
- Continue to cook the mixture until it reaches 290º Fahrenheit. Don't rush this process! Make sure it hits at least 290º, but up to 295º is ok.
- Remove the sugar from the heat and stir in the flavored oil.
- Immediately pour the hot sugar on the prepared pan. Make sure you don't have a super thick layer or it will be hard to crack apart.
- Allow the mixture to cool completely (this will take about 30 minutes).
- Use a meat mallet to crack the candy into pieces.
- Place the candy pieces into a zippered bag. Add the powdered sugar and shake to coat.
- Store in an airtight container at room temperature. The candy will keep this way for several months.
Nutrition Facts : Calories 214 kcal, Carbohydrate 56 g, Fat 1 g, Sodium 12 mg, Sugar 56 g, ServingSize 1 serving
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