HARD ROCK CANDY
Spicy, cinnamon flavored hard candy. Wrap pieces of it in decorative bags for perfect stocking stuffers. You can vary the flavor by substituting lemon, orange, anise, or other oils. These flavored oils can be found in candy making supply stores and drugstores.
Provided by Pam Lowe
Categories Desserts Candy Recipes
Time 2h
Yield 48
Number Of Ingredients 6
Steps:
- Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
- In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
- Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 26.1 g, Sodium 6.4 mg, Sugar 20.9 g
ROCK CANDY - BROWN SUGAR RECIPE - (3.8/5)
Provided by lmaley
Number Of Ingredients 2
Steps:
- Warm 2 cups water over medium heat until it is boiling gently. Measure brown sugar in a dry measuring cup. Pat the sugar in the cup with your finger tips to remove excess air, and then add more sugar to fill the cup. Measure 4 packed cups. Pour the brown sugar into the hot water, and stir with a wooden spoon until all the crystals have dissolved. Remove from heat when the mixture is at a rolling boil or when a candy thermometer reads 247 to 252 degrees F. Transfer the hot sugar solution to a clean glass container, such as a canning jar. Tie one end of a cotton string to the middle of a pencil. Tie a washer to the free end of the string to weigh it down. Dip the string, washer-end first, into the jar of sugar water for five to 10 seconds. Remove the string, and dry it on a piece of parchment paper for two to three days; this creates a layer of starter crystals. Suspend the prepared string in the remaining jarred sugar solution; the pencil balances across the top of the jar and prevents the string from falling into the mix. Do not disturb the jar for seven to 10 days; the candy crystals take longer to form in unstable or humid environments. Remove the candy from the jar. Rinse it for one or two seconds under cool water, and set it on parchment paper to dry.
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HOW TO MAKE ROCK CANDY - WE ARE NOT MARTHA
From wearenotmartha.com
- Submerge skewers in water, coat them in sugar, and then set out to dry. I like to do this a day ahead of time, but as long as you let them dry for an hour, they should be fine.
- Make sure your jars are clean and not cold (run hot water through them if necessary). Attach a clothespin or chip clip to the top of each skewer and then balance over the top of jars. Be sure your skewer is hanging about an inch from the bottom of the jar as the rock candy crystals will stick to the bottom of the jar and will make it tough to remove skewers.
- In a large saucepan, bring water to a boil. Add sugar in one cup at a time, stirring with a wooden spoon and letting each cup fully dissolve before adding the next. You'll notice it becomes harder and harder for the sugar to dissolve as you add more in.
- Once your final cup of sugar has been dissolved, let mixture simmer for about 5 minutes before removing from heat. Let mixture rest off the heat for about 15 minutes.
HOW TO MAKE ROCK CANDY: EASY RECIPE & TUTORIAL
From happinessishomemade.net
- Place the saucepan on the stove, and bring to a low boil over medium heat. Add remaining sugar and any additional sugar as needed until you reach a fully saturated solution and no more sugar will dissolve. Allow to cool for 20-30 minutes.
- Carefully pour the mixture into the mason jars and add food coloring and/or candy flavoring as desired.
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