Crystal candy
Crystal Candy
Recipe By : Country Home, 12/95
Serving Size : 1 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 teaspoon desired food coloring
a few drops oil of cinnamon,
oil of peppermint, or
oil of wintergreen
Line 8x8x2 baking pan with foil, extending foil over edges of pan.
Butter foil & set pan aside. Butter sides of heavy 3-qt saucepan. In
saucepan, combine sugar, corn syrup and water. Cook over med-high heat
to boiling, about 5 min, stirring constantly with wooden spoon to
dissolve sugar. Avoid splashing mixture on sides of pan. Carefully clip
candy thermometer to side of pan. Cook over med heat, stirring
occasionally, until thermometer registers 290°, soft-crack stage, 20-25
min. Mixture should boil at a moderate, steady rate over the entire
surface. Remove saucepan from heat; remove thermometer from saucepan.
Quickly stir in desired food coloring and flavoring. Immediately pour
mixture into prepared pan. Let stand 5-10 min or until film forms over
surfaces of candy.
Using broad spatula, begin marking candy by gently pressing line acress
surface, 1/2" from one edge of pan. Do not break through film on
surface. Repeat pressing 1/2" along other 3 edges of pan, intersecting
lines of corners to form squares. If candy does not hold shape, it is
not cool enough. Let stand a few minutes & start again.
Continue marking lines along all sides, 1/2" apart, until you reach
center. Retrace lines, pressing spatula deeper but not breaking film on
surface. Repeat until spatula can be pressed to bottom along all
lintes. Cool completely. Use foil to lift candy out of pan; break into
squares. Store covered.
Makes about 1 1/2 lbs. of candy.
To make molded candies, oil hard candy molds. Quickly pour mixture into
molds. Cool 10 min. or until firm. Invert; twist molds until candies
come out. Cool completely.
- - - - - - - - - - - - - - - - - -
|
