![]() ![]() If the candy feels hard but bendy, it’s getting close.If the candy sticks together but stays soft, it’s at soft ball stage.If the candy immediately dissolves, it has quite a ways to go still.This will quickly chill the syrup down so you can tell what stage it is at: Dip the wooden spoon into the boiling syrup and drop some of it into the ice water. ![]() After about 8 minutes of boiling you’ll notice the mixture starting to thicken. But if not, you can test the stage your candy is at with a small bowl of ice water. ![]() If you have a candy thermometer, you can use it to track the temperature. It’s going to take about 10 minutes (or more) to reach this stage. You need to cook the sugar syrup until it reach 310 degrees, which is known as the Hard Crack stage. Once it’s boiling, you do not need to continue stirring – it’s actually best not to stir so you avoid crystallization of the sugar. Bring it to a boil on the stove over medium-high heat, stirring with a wooden spoon to combine until the sugar dissolves. Place the sugar, water, and corn syrup in a small sauce pan. Finally, fill a small bowl with cold water and put an ice cube in it. Next, set out the food coloring and flavoring oil and make sure you have both a wooden spoon and a whisk handy. First, place a piece of aluminum foil on a cutting board or cookie sheet (or other heat proof surface) and dust it with powdered sugar. Prep Ingredients and Equipmentīecause making this candy goes pretty quickly, you’ll want to have a few things prepped before you begin. In the instructions I’ll tell you how to test what stage your candy is at using a small bowl of ice water instead of a thermometer. ![]() I’ve never actually used a candy thermometer and I’ve been making this for candy for over 30 years. You can use a candy thermometer to track the temperature of the candy, but you can also make this candy without one. To turn sugar, corn syrup, and water into hard candy, you need to cook it until it reaches the hard ball or hard crack stage, about 310 degrees F.
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