does anyone know a good recipe for hard candy?

Answer 1

3 3/4 C. white sugar

1 1/2 C. light corn syrup

1 C. water

1 T. orange, or other flavored extract

1/2 t. food coloring (optional)

1/4 C. confectioners' sugar for dusting

In a medium saucepan, stir together the white 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° F., or until a small amount of syrup dropped into cold water forms hard, brittle threads.

Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

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.

Answer 3

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.