I am looking for a candy recipe from years ago.?

Question

My mother used to make a hard candy, much like today's Jolly Rancher. It was made from kool-aid and maybe corn syrup. I remember it being very hot, poured onto a cookie sheet to harden and cool and then broken into pieces.

Answer 1

Cut-Out Candy
2 pouches CERTO Fruit Pectin
1/2 tsp. baking soda
2 cups sugar, measured into separate bowl (See tip below.)
1-1/3 cups light corn syrup
1 envelope KOOL-AID Unsweetened Soft Drink Mix, any flavor
Additional sugar for rolling

BUTTER or spray a 13x9-inch baking pan with cooking spray; set aside.

STIR fruit pectin, 2 Tbsp. water and baking soda in 4-quart saucepan. (Mixture will foam slightly.) Cook on high heat, stirring constantly, until foam has thinned. Remove from heat; stir in 2 cups sugar, corn syrup and soft drink mix. Stirring constantly, bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat and boil 3 minutes. Remove from heat; stir mixture until bubbles have thinned.

POUR immediately into prepared pan. Let stand at room temperature until mixture is cool and firm, about 3 hours. Loosen edges with point of sharp knife. Invert pan onto wax paper which has been sprinkled with about 2 Tbsp. sugar. Sprinkle an additional 2 Tbsp. sugar over top of candy. Cut into 1-inch squares or decorative shapes with small cookie cutters. Roll candy pieces to coat in sugar, shaking off excess. Let stand overnight, uncovered, at room temperature before packing or storing.
http://www.kraftfoods.com/recipes/CookiesCandyOtherDesserts/OtherCandies/Cut-OutCandy.html
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You can also use the recipe below as hard candy.

Koolaid Candied Apples
http://www.nancyskitchen.com/holiday-recipes/Koolaid_Candied_Apples_recipe.htm

Answer 2

HARD CANDY

2 c. white sugar
3/4 c. white corn syrup
1/2 c. water
Various extractions
Food colors

Combine sugar, corn syrup and water in saucepan. Cook over medium heat (do not stir until candy reaches hard crack stage, 300 degrees). Remove from heat and add extracts and coloring quickly. Pour into prepared pan or pans and cover with powdered sugar. When candy is cool enough to handle, quickly cut into very small pieces with scissors. Store in covered containers.
Extracts: Amount used depends upon whether you use oils, concentrates or extracts. Oils make the best candy but are not available in all flavors. If oils are used, use less than 1 teaspoon per batch of candy.

Food colors and flavors I use:

Yellow - lemon

Red - cinnamon or anise

Blue (or clear) - peppermint

Orange - orange

Purple - clove

Light green - lime

Green - wintergreen

Yellow orange - rum

Blue green - spearmint

Brown - root bear

To Prepare Pans: Using jelly roll pans or similar pans, fill with sifted powdered sugar and level off the top. Then run finger around making small tunnels in which to pour syrup. After pouring syrup in pan, cover with powdered sugar until cool enough to handle and cut.

HARD ROCK CANDY

2 c. sugar
1 c. light corn syrup
1 c. water
1 tsp. oil (not flavoring)
Food coloring
Powdered sugar

Sprinkle cookie sheet with powdered sugar or spread a large piece of heavy aluminum foil and sprinkle with powdered sugar. Mix together sugar, syrup and water. Cook and stir occasionally until candy thermometer reaches hard crack stage. Remove from heat. Add food coloring and oil. Stir and pour on powdered cookie sheet. Cool. Break in pieces.

Hope this helps.

Answer 3

Hope this is it... Candied Orange Slices Dipped in Chocolate Someone gave us a gift of these delicious orange slices. These tangy oranges and creamy chocolate are an unbeatable combination. They look fancy and colorful, and are easy to make. A Christmas favorite. These do take a while to make but are well worth it. The orange slices are delicious even without the chocolate. Drying time not included in time. NOTE: When cooking the orange slices DO-NOT STIR. If someone is helping you make sure they do not stir just them push down on the orange slices as recipe says. :) I cut the slices in half again after cooking. 4 valencia oranges 2 cups water 3 1/2 cups granulated sugar 3 cups granulated sugar, as needed for coating 2 lbs semisweet chocolate, chopped into small pieces (reserve a 2-ounce chunk) Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends. In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat. Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices. Remove from heat and cool to room temperature. Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day. After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together. While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave. When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler. Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate. Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan. Place the orange slices on a sheet of wax paper to set. Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.

Answer 4

HERE YA GO MY GRANDMA USED TO MAKE THIS HOPE ITS THE ONE HUGS PUFFY!!!!!
KOOL-AIDE CANDY
Cut-Out Candy
2 pouches CERTO Fruit Pectin
1/2 tsp. baking soda
2 cups sugar, measured into separate bowl (See tip below.)
1-1/3 cups light corn syrup
1 envelope KOOL-AID Unsweetened Soft Drink Mix, any flavor
Additional sugar for rolling

BUTTER or spray a 13x9-inch baking pan with cooking spray; set aside.
STIR fruit pectin, 2 Tbsp. water and baking soda in 4-quart saucepan. (Mixture will foam slightly.) Cook on high heat, stirring constantly, until foam has thinned. Remove from heat; stir in 2 cups sugar, corn syrup and soft drink mix. Stirring constantly, bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat and boil 3 minutes. Remove from heat; stir mixture until bubbles have thinned.
POUR immediately into prepared pan. Let stand at room temperature until mixture is cool and firm, about 3 hours. Loosen edges with point of sharp knife. Invert pan onto wax paper which has been sprinkled with about 2 Tbsp. sugar. Sprinkle an additional 2 Tbsp. sugar over top of candy. Cut into 1-inch squares or decorative shapes with small cookie cutters. Roll candy pieces to coat in sugar, shaking off excess. Let stand overnight, uncovered, at room temperature before packing or storing.
PLEASE LET ME KNOW ON MY YAHOO 360

Answer 5

It is my understanding that when this recipe calls for "LorAnn" flavoring, it can be substituted for any flavored Kool-Aid packet.

HAVE FUN & ENJOY!!!!

2 cups granulated sugar
1/2 tsp LorAnn Flavoring (or as desired)
2/3-cup light corn syrup
1/4 tsp LorAnn Extra Strength Liquid Food Color (or as desired)
3/4 cup water

Some customers have related to us the substitution of different ingredients depending on the type of hard candy desired. For instance, Kool-Aid or lemon-aide powder can be used for flavoring and color, fruit juices can be substituted for water, flavoring and color. If substituting ingredients always insure the mixture reaches a hard ball stage. This is usually reached at about 300° F and can be tested by dropping a few drops of the mixture into a cold clear glass of water. The mixture should harden when it is in the water.

Place sugar, corn syrup and water in saucepan. Cover and heat on high; boil for 2 minutes. Do not stir mixture. When temperature of mixture reaches approximately 260°F add food coloring; do not stir mixture. The boiling action will cause the coloring to be incorporated into the mixture. Lower the heat to medium. When the temperature of the mixture reaches exactly 300°F remove from heat. (Another way to test the readiness of the candy for molding is when a drop of the mixture forms hard, brittle threads in cold water.) The temperature of the mixture will continue to rise after removal from the heat so ensure that it is removed at 300°F.

When the bubbling action stops, add flavoring and gently stir to incorporate through the mixture. USE EXTREME CARE as the mixture is still VERY HOT, adding the flavoring can cause steam to arise. Also, avoid getting any of the candy mixture on yourself, as severe burns will result.

Preparation of the Candy Mixture - Microwave Method

1 cup granulated sugar
1/2 tsp LorAnn Flavoring (or as desired)
1/2 cup light corn syrup
1/4 tsp LorAnn Extra Strength Liquid Food Color (or as desired)

Mix sugar and light corn syrup thoroughly in a 4-cup microwave-safe glass container. Cover with plastic wrap and heat on HIGH for 3 minutes and 15 seconds. * Remove from microwave and carefully remove the plastic wrap. USE CAUTION - the mixture is hot and steam may escape when removing plastic wrap. Quickly stir the mixture and return to the microwave with a new piece of plastic wrap and heat on HIGH for an additional 3 minutes and 15 seconds. * Remove from microwave and carefully remove the plastic wrap. Again, USE CAUTION - the mixture is hot and steam may escape when removing plastic wrap. Gently stir mixture. Once bubbling has stopped stir in color and flavor. Prepare to mold your candy.
* - This recipe is designed to work in a standard 600-700 watt household microwave.

Answer 6

Here its called Rock Candy and its very easy to make. You can go to any cooking or recipe site to get the recipe. Just make sure you use the oils and not just flavoring. You can also go to Hobby stores like Michaels and Hobby Lobby to buy the oils. I use to make this for my kids.........Good Luck and thanks for reminding me of this wonderful treat. Have a Great Day !!!!

Answer 7

http://www.recipelink.com/mf/1/5604

If that doesn't take you there go to

http://www.recipelink.com

Then under the Forums click on Heirloom recipes.

The people at the website will help you find what you are looking for. I promise!