Hard Candy (Bloodied Glass at bottom of recipe) 2 cups granulated sugar 2/3 cup light corn syrup ¾ cup water 1 dram (1tsp.*) LorAnn super-strength flavoring, any flavor food coloring (as desired) Hard candy molds (optional) Powdered sugar (optional) Sucker bags & twist ties (optional) —— Use of a candy thermometer is recommended *Please note that our Cinnamon, Clove and Peppermint flavors are particularly potent. You may wish to reduce the amount used for these flavors. DIRECTIONS Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended. Line with foil and lightly spray cookie sheet/jelly roll pan or use a silpat on a jelly roll pan*. If using molds, lightly spray cavities of clean, dry candy molds with cooking spray. Insert sucker sticks. In a heavy bottom 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. Early in the cooking process, wash down any sugar crystals that form on the sides of the pan with a wet pastry brush. Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate *Another alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces (you may want to wear heat-resistant gloves, such as rubber, to protect hands from heat). To make bloody lollipop I used Watermelon flavoring (I would recommend a non colored flavor or none if you want clear lollipops.) and red food dye. Skip the coloring process, but when you pour the candy in the mold then add a couple drops of food color and stir with a toothpick if needs be. If you dont have mold or like me, I did not have enough molds, I poured it out onto my oiled silpat and then added some color. You can score it for bite sized pieces or just crack it and make bloodied broken glass.
Posted on: Sun, 02 Nov 2014 20:36:29 +0000
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