00\u00b0 hard crack.
Use candy thermometer.
While candy is cooking
Pour vodka, Schnapps and apple juice into a cocktail shaker with ice.
Shake well and strain into a pitcher or a chilled martini glass.
Drop a sour apple candy in each glass and garnish with a curl of apple peel.
This drink is best served chilled in your freezer for about 15 minutes before you pour into glasses.
Preheat oven to 350 degrees.
Line cookie sheets with parchment or use silpats, as the melted candy is very sticky.
Cream butter and sugars together.
Beat in eggs one at a time until smooth.
Add vanilla.
Mix in baking soda and flour.
Stir in remaining ingredients with a spoon.
Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets.
Bake 8 to 10 minutes.
Watch carefully as melted candy may burn.
Cool 5 minutes on cookie sheets before removing to wire rack.
ou can also pour this candy onto a greased cookie sheet
ater.
Bring to hard/crack boil on candy thermometer.
Stir
Combine shortening, sugar, egg, honey and flavoring.
Add dry ingredients and mix thoroughly.
Roll dough into thin coils with your hands.
Shape into forms and place onto cookie sheet that has been covered with foil.
Crush each color (separately) of the hard candy until finely chopped.
We usually put the candy in a towel and hit with a hammer.
Place the crushed hard candy into the open spaces in the dough forms.
*prep candy molds with pam or any
tirring until a candy thermometer reaches 300\u00b0F (hard crack stage), about
rystals from forming. Insert a candy thermometer.
Continue to cook
In a large heavy saucepan, combine sugar, corn syrup and water.
Cook on medium heat until candy thermometer reads 300\u00b0 (hard crack stage), stirring occasionally.
Remove from heat; stir in oil and food coloring.
Immediately pour onto an oiled cookie sheet.
Cool; break into pieces.
Store in airtight containers. Makes about 2 pounds.
You will need Wilton hard candy molds.
In a heavy saucepan, combine sugar, corn syrup and water. Cook over medium heat until the mixture reaches 300\u00b0 (hard crack stage).
Remove from the heat; add food color and flavoring. Pour mixture onto an oiled cookie sheet.
When thoroughly cooled, break into pieces.
Yield: about 1 1/4 pounds.
Over medium heat,cook sugar, syrup, water to hard crack.
Add oil and desired food color, stirring until well mixed.
Pour onto buttered cookie sheet.
Start cutting immediately and continue until cool.
Break.
Sprinkle lightly with powdered sugar.
Mix sugar, Karo syrup and water in heavy pot.
Cook over medium heat to boiling without stirring.
Continue boiling until temperature reaches 310\u00b0 on candy thermometer.
Remove from heat and stir in 1 tablespoon oil flavoring and several drops of food coloring, to get desired color.
Pour on greased cookie sheet. Score with knife as candy hardens, working from edges to center. Cool completely and break into pieces.
Coat with confectioners sugar.
Mix together and stir sugar, syrup and water.
Boil to 300\u00b0 (use candy thermometer).
Remove from heat; add food color and candy oil.
Pour onto pan or board covered with powdered sugar. Cut in pieces with scissors while cooling.
You will need a candy-deep fry thermometer.
Set molds and spray with Pam on foil.
In pot, put water, syrup and sugar and stir a little.
Stir and boil.
Bring to 275\u00b0 to 300\u00b0.
Quickly remove from heat and add flavoring and coloring.
Pour into molds right away.
Add seed.
Let set.
f milk chocolate (1/2 recipe), vanilla flavor, a layer of
lowly, to 236F on a candy thermometer or until mixture reaches
).
As the original recipe is metric and more accurate
Mix first 3 ingredients and boil to hard cracker stage, 300\u00b0F.
Add oil of cinnamon or peppermint and food coloring.
Pour into foiled lined cookie sheet.
Sprinkle powdered sugar over the candy while its still warm.
Break candy in small pieces when it is cool enough to handle.