Monday, December 20, 2010

I didn't get around to making candy today. I had an MRI this morning and I still hurt. I know I've had one before and I don't remember it hurting. But my arms and joints feel as if they're being pulled apart.

Beverly asked for the candy recipe. I used half of the one found here:

1 7/8 cup cane sugar (Domino's)
3/4 cup white Karo syrup
1/4 cup water
2 tablespoons extract (I used lemon, orange, mint, and cherry)
4 -5 drops food coloring
1/4 cup Confectioners' sugar
Candy Thermometer

1.In a medium saucepan, stir together the 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). NOTE: Stir just until sugar dissolves. Maybe 1 minute

2.Remove from heat and stir in flavored extract and food coloring, if desired. NOTE: As the alcohol in the extract cooks, it may splatter. Be careful. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

NOTE: Instead of pouring it onto a cookie sheet I used a buttered 9 x 9 Pyrex dish. Once the candy is slightly cooled, I cut it into strips about 1/2 - 3/4 inch wide. Using kitchen shears I cut the strips into pieces into a pan that has about 1/4 cup sonfectioners' sugar. Work quickly as the candy is hot. The Pyrex dish will keep it from cooling too quickly. Stir the candy in the confectioners' sugar to keep it from sticking together.


1. I used silicon spatulas since DH can't stand the sound of metal on metal.
2. Be sure you don't stir after the initial stir. And don't scrape down the side of the pan while the syrup is cooking.
3. I bought a digital thermometer from WalMart but Hobby Lobby has a real candy thermometer. With the candy thermometer it can rest on the side of the pan without the heat affecting the temperature. If you use a digital thermometer, keep a cup of water on the counter near the stove. After you test the temp put the probe in the water. It dissolves the syrup left on the probe.
4. If you can find LorAnn Oil (Hobby Lobby once again) I think it gives a better flavor. You'll use about 1/2 a bottle, but the entire bottle is only a dram.
5. Be sure you have the extract (oil), food coloring, buttered platter and pan ready before you start. Once the syrup reaches the desired temp you have to work quickly.

As I said the entire experience was a walk down memory lane. We used the oil when I was a Scout so maybe that's why it tastes better to me.

this candy is really easy to make and I hope I haven't made it sound complicated. If you have any questions, send me an email to: mbrayfivefouratcomcastdotnet or leave a message on this post. If you make any, please let me know how you like it!

The local Dollar Store had the cutest containers:




Beverly said...

Thanks Melodye. I'm definitely going to give it a try. I have everything but the oil and will pick that up tomorrow.

I sure hope you find out what the problem is soon. When I had neck issues the MRI's where torture so I sympathize and empthazie with you.

The Gingerbread House said...

Melodye, heres wishing you the Blessings of Chistmas and the Joy of the Season...Ginny