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January 7, 2008
Hard Candies Make Sweet Treats
Here is a copy of my latest newspaper column.
Sweet treats date back to the cavemen days; no, not the cavemen from the commercial. Even though, I am sure those actors have eaten a few sweet treats from the snack table. I am talking about real cavemen and women who would eat dollops of honey from beehives as a tasty dessert or afternoon snack.
In Europe during the middle ages the cost of sugar soared and candies were only available to the ultra rich. Clever candy makers turned to making hard candy and lollipops. They could be made in small pieces and lasted longer than traditional soft candies. Less buck more bang! This concept still holds true today. You can create pounds of hard candies for just a few dollars that will last for a very long time.
The ingredients are simple, the steps are so easy and the flavors are divine. You can create a traditional lemon, English toffee or peppermint candy or try something a little more modern like root beer, pina colada or cappuccino candy.
Candy making shops and online suppliers have many different molds and flavorings. You can create lollipops or mini heart shapes, you can add exotic colors and delicious flavors the sky is the limit when it comes to making hard candy.
This classic recipe, with delicate lasting flavor and just enough sugar, always tames my sweet tooth. If you make a batch for yourself or as a gift, I guarantee it won’t be long before you are boiling up a second batch. One note about making candy, it best done on low humidity days. A rainy day can ruin a batch of candy.
Classic Hard Candy
2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon raspberry food grade flavoring
6 drops red food coloring
powdered sugar
candy thermometer
cookie sheet with a lip, greased with vegetable oil
In a large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Add your candy thermometer to the pan (avoid touching the bottom of the pan) Bring mixture to a boil without stirring. When syrup temperature reaches 260o F, add 6 drops of food coloring. Do not stir.
When the temperature reaches 300o F, promptly remove from the heat. After boiling action ceases, add flavoring and stir. Pour onto the cookie sheet. When cool, break into pieces and dust with powdered sugar to prevent sticking. Store in airtight containers.
Emmy Nominated, Cathie Filian and Steve Piacenza from Creative Juice on DIY Network & HGTV. For more info visit www.cathieandsteve.com.
Posted by cathieandsteve at January 7, 2008 3:31 PM
