Results 1 - 10 of 33 for crack candy

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Syrup spins a ... 250°F to 252°F. Crack stage. Chocolate Divinity: ... Barley Sugar: 290°F to 310°F. Light brown in color. Caramel Sugar: 315°F. Sugar melts.

Cooks Note: If ... experience in making candy, a candy ... it reaches hard crack stage on a ... HOT AND WILL CAUSE SEVERE BURNS! Please be very careful.

Medium heat: Boil to hard crack (300 degrees). Add cinnamon candy flavoring and red ... hard. (Optional: Pour powdered sugar on candy and shake in strainer.)

Boil to 300 degrees - hard crack. Boil at ... holiday, use several flavors and colors. Put in zip-lock sandwich bag with bows in a basket for your company.

Boil sugar, corn ... it reaches a hard-crack stage. Add flavoring ... liquid into this. Cool and crack. Shake pieces in powdered sugar. Use caution; very hot.

Put sugar, water ... cracking stage. While candy is boiling, butter ... put powdered sugar on after hard, crack with knife. Store in airtight container.

Cook to hard crack stage. Remember after ... flavoring. Just shake pan to get flavoring all through it. Pour into buttered pie tin. Cool. Break into pieces.

Use 1/8 to ... 300 degrees (hard crack stage). Remove from ... to cool until candy is set. Remove ... cookie sheet. Cool crack and dust with powdered sugar.

Cook until hard crack stage. Add 2 caps of Anise extract and a few drops of food color. Spread on buttered cookie sheet to cool; crack into pieces.

Cook sugar, water, and white syrup until hard crack stage on a candy thermometer (265 degrees). ... in dish towel and crack with hammer or knife handle.

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