Hard Candy
Learn how to make candy with this easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.
Marthinus StrydomThe Story
Ancient India had another plant with its own natural sweetness. Sugarcane is a tall, grass-like plant that grows well in tropical climates. Since it is a perennial, it can be harvested every 10-12 months without the need for replanting. It is likely that prehistoric humans would chew the stalk of this plant for the sweet taste, long before any historical texts existed. Once the Indians discovered that the sweet juice from this plant could be boiled-down into a solid, (creating brown sugar) the first kind of hard candy was born.
These early Indian civilizations are credited for creating the earliest forms of candy. The hard pieces left over after boiling-down a watery sugar solution was called khanda. This word is the etymological origin of the modern word “candy”.
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Ingredients
Method
- Grease a cookie sheet with cooking spray.
- Stir together white sugar, corn syrup, and water in a medium saucepan.
- 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 the heat and stir in flavored extract and food coloring.
- Pour onto a cookie sheet or on a granite top.
- Roll the candy into a long thin sausage. Use a plate warmer to keep the candy warm.
- Cut with kitchen scissors into small candies.
Tips:
- Use oven gloves when working with the hot candy.
- Use a plate warmer to keep the candy warm and flexible.
