1 - 10 of 24 for christmas hard candy
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Sprinkle 18 x ... of syrup form hard and brittle threads ... cold break in pieces. Makes 2 1/2 pounds. Pink - Peppermint; Cinnamon - Red; Spearmint - Green.
Cook slowly in 4 quart sauce pan until 300 degrees is reached. Remove from stove, add color and flavoring (flavoring = 1 dram, coloring 3 to 6 ...
Cook together until 280 degrees on candy thermometer: Add: Continue ... greased pan. When beginning to cool, cut into desired shape and roll in powdered sugar.
Stir together following ... until it has hard crackle or hardens ... peppermint (white coloring) Pour on greased platter and as it cools, cut in small pieces.
Mix sugar, water and syrup in pan and heat to 300 degrees. Pour in buttered iron skillet and add flavoring and food coloring of choice and let cool a ...
In a heavy ... it reaches the hard crack stage (340 degrees F. on candy thermometer). Remove from ... the flavorings are stirred in the candy may steam.
Put all ingredients into a heavy saucepan. Cook to 310 degrees. Remove from heat. Add flavoring (oil) and color. Pour on well buttered platter or ...
Cook Karo, sugar and water to 300 degrees (hard cook) on candy thermometer. Remove from ... candy in strips over powdered sugar. When cool break into pieces.
Have buttered jelly ... to 300 degrees (hard crack stage). Add ... sugar. Pour into buttered pan. Break in pieces when hard, before it gets too cold to break.
Cook to boiling stage until candy makes a cracking ... enough, cut candy into tiny pieces. Flavorings to use: cinnamon, wintergreen, peppermint, lemon, orange.
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