|Profitable Menu Planning|
|by John A. Drysdale|
For sophomore/senior-level courses in Menu Planning, Food Production, Food Management.
Tip: Try tack candy for more results.
Results 1 - 10 of 11 for hard tack candy
Result Page: 1
Place ingredients in ... 300 degrees on candy thermometer. Add 1/2 ... has been dusted with powdered sugar. Let cool. Break with knife into small pieces.
Boil until reaches 295 degrees on candy thermometer. Turn heat ... Grease cookie sheet. Pour and score until cool. Turn out on powdered sugar and crack.
Bring to hard crack boil on ... Let set a few minutes and knead with spatula until cool enough to mix with hands. Roll in long rolls and cut with scissors.
Mix ingredients, boil until 310 degrees on candy thermometer. Remove from ... aluminum foil until hard and crack into ... in powdered sugar, if desired.
Put the above ... medium heat. When candy thermometer reaches 270 ... buttered hands, cut candy with scissors and roll and put into powdered sugar to cover.
Boil water, Karo ... medium-high heat until candy thermometer reaches "hard-crack" stage. Remove ... into small bite-size pieces. Use scissors to cut apart.
Mix sugar, syrup ... Remove from heat. Stir in flavoring and coloring. Pour candy into cookie sheet covered with powdered sugar. Let cool. Break into pieces.
Heat crack stage. Butter pan. Cool until handled. Pour powdered sugar on board.
Combine the ingredients in pan and use candy thermometer and bring to hard crack. Remove from ... Blue-Anise; Yellow-lemon; Orange-orange; Pink-Peppermint.
Cook until it is 300 degrees. When you take it off the stove add food coloring, about 1/2 bottle, wintergreen or cinnamon. After it cools, add some ...
Result Page: 1
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