Hard Tac Candy Recipes

OLD FASHIONED HARD CANDY

Steps:

• Generously coat a cookie sheet with confectioners' sugar, and set aside.
• In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 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 the flavored oil and food coloring.
• Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

HARD CANDY

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

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.

HARD CANDY

Steps:

• Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside. , In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals., Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring if desired. , Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container.

CINNAMON HARD CANDY RECIPE

Steps:

• In a 3.5 quart sauce pan fitted with a candy thermometer, heat sugar, corn syrup and water together over medium heat, stirring occasionally until sugar is dissolved, about 5 minutes. While sugar mixture is heating, prepare a baking sheet by lining it with heavy-duty foil and spraying with non stick cooking spray.
• Increase heat to high and let candy mixture come to a boil until it reaches 300 degrees F (hard crack stage) on a candy thermometer. Remove from heat and stir in food coloring and cinnamon oil. Keep face away from steam and handle cinnamon oil carefully, it can irritate skin with direct contact.
• Immediately pour candy mixture onto foil lined baking sheet and let cool completely. Once cooled, use kitchen mallet or heavy bottomed measuring cup to break up pieces. Sprinkle with powdered sugar.

HARD TACK CANDY

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.

CINNAMON HARD CANDY

Steps:

• In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310° (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor with be very strong. , Immediately pour onto a greased baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife, score into 1-in. squares. Re-cut rectangle along scored lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary.

QUICK AND EASY HARD CANDY (MICROWAVE!)

Steps:

• Thoroughly mix sugar and light corn syrup in glass bowl.
• Cover with plastic wrap.
• Microwave on HIGH for 3 minutes and 15 seconds.
• Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds.
• Remove from microwave and stir. After boiling has ceased, stir in coloring and flavoring.
• Pour syrup quickly, onto wax paper covered cookie sheet or into non-stick sprayed molds. Cool completely before breaking into pieces.
• Store in airtight container.
• Prep time is cooking time, and Cooking time is actually cooling time.

HARD TAC CANDY

Steps:

• 1. in a large heavy sauce pan combine sugar, corn syrup, and water. Cook on medium high heat until candy thermometer reads 300 degrees(hard crack stage) stirring occasionally.
• 2. Remove from heat stir in oil and food coloring keeping face away from mixture as odor is very strong. Immediediately pour onto an oil cookie sheet or i use a wax paper covered cookie sheet.
• 3. Cool completely and break into pieces dust with powdered sugar and enjoy. Store in airtight containers.