1 - 10 of 185 for hard candy
In a heavy ... sugar. Boil to hard crack stage (300-310°F on a candy thermometer). Remove pan ... stores) and tie with colored butcher's string or raffia.
Boil water, remove ... like Jolly Rancher Candy Jello, an awesome ... Island Pineapple Jello: use Banana Pucker and Coconut Rum (very good tropical flavor)
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 ...
Cook until it forms a hard ball when dropped ... 300 degrees on candy thermometer. Pour into ... in food coloring just before you pour into greased pan.
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.
Combine sugar, corn ... degrees on a candy thermometer. Remove from ... to cool. Cut with scissors or break with a knife into strips. Store in glass jars.
Sprinkle 18 x ... of syrup form hard and brittle threads ... flavoring oil and color. Pour onto foil. Cool; break into pieces. Store in airtight container.
Let boil up to 300 degrees, when it gets up to 275 degrees watch it close because it goes up pretty fast. Take off heat when reaches 300 degrees. Add ...
Cook to 240 degrees, add desired food coloring, then cook to 300 degrees. Remove from heat and add flavoring. Pour onto buttered plate. You may ...
Boil first 3 ... it forms a hard bristle thread in ... when hard break into pieces. (May substitute coloring and cinnamon with other colors and flavors.)
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