|The Whole Chile Pepper Book|
|by Nancy Gerlach|
The editors of The Whole Chile Pepper magazine present the definitive book on chile peppers--history, lore, and over 150 tongue-tingling, throat-s...
1 - 10 of 54 for rock candy
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Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310 ...
Mix all together. ... 300 degrees on candy thermometer. Take from ... on which a layer of powdered sugar has been sprinkled. Let it cool, crack and enjoy.
You can watch ... the results. Make rock candy crystals. 1. Put ... evaporating. Some growers gently tap the glass. Grow crystals on a stick for a rock lollipop.
Dissolve sugar in ... to 252 on candy thermometer. Have a ... and dislodge the rock candy from the ... racks in a very low oven (175 degrees) until dry.
Stir until boiling. Do not stir after boiling. Bring to hard stage. Add color before pouring into a greased pan. Let harden and crack to eat.
In 2-quart pan, stir. Stir steady while heating. Cook to 310°F. Take off heat. Gently stir in (1 dram) oil flavoring from drugstore. Add regular ...
Boil to 300 ... and colors. Pour candy in thin strips ... ounce is needed. Sassafras Peppermint Clove Wintergreen Cherry Orange Spearmint Lemon Cinnamon
Combine water, sugar ... stage (checking with candy thermometer). Take off ... brown bag with powdered sugar. Shake well and remove. Makes about 2 pounds.
Stir constantly over medium heat until it browns. Pour over plate. Put in refrigerator for ten minutes. Crack into pieces. Happy eating.
Cook to hard crack stage (300 degrees). When done add coloring and flavoring as desired. Pour into well buttered cookie sheet and let cool. Crack. ...
Result Page: 1
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