- Measurements, volumes, and weights
- How heat works and the process of evaporation
- How to use thermometer
- Why sugar solidifies into crystals
always look for an opportunity to throw in some confusing words just to see
what will stick.
- 1 ¾ cups sugar
- 1 cup water
- ½ cup organic brown rice syrup (or corn syrup)
- 1/8 tsp cream of tartar
- Parchment paper
- Cookie sheet and perhaps cookie cutters
- food coloring and flavored extracts (optional)
- Combine all the ingredients in a pan.
- Slowly heat the mixture to low boil while stirring.
- Keep the mixture at a low boil and add a candy thermometer.
- Keep the mixture at slow boil until the temperature reaches
350F. Don’t worry, if you don’t have a candy thermometer. I will teach you one trick. Every so often, scoop some syrup with a teaspoon and drop it into a cup of cold water. If the drop hardens, the candy is ready. Also, pay attention to the color. You want a beautiful, rich, dark golden glow.
- While the mixture is cooking, cover a cookie sheet with a parchment paper. If you are using cookie cutters spray them with oil to prevent sticking.
- Once the mixture reaches the desired temperature, you can add food colorings and flavors, and then pour it into the cookie pan and/or fill the cookie cutters.
- If you are using cookie cutters and you want your candy to look like lollipops, insert wooden sticks a few minutes after your filled the cookie cutter. It’s that magic window of opportunity when mixture is hard enough not to flow freely from under the cookie cutter but still soft enough to allow the stick to penetrate.
- The white stuff you know as sugar is sucrose.
- Sucrose consists of two simpler sugars stuck together – fructose and glucose.
- Acid – like cream of tartar used in this recipe – breaks down sucrose into its components – fructose and glucose.
- When you add sugar to water sugar crystals dissolve
- As water begins to boil it starts to evaporate leaving the remaining solution saturated with sugar.
- Adding non-sucrose sugar like corn syrup prevents crystallization of sucrose in candy.
This hard candy can safely last in your pantry up to several months. Why? Because the high levels of sugar acts like a preservative and prevents bacteria growth.