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Results 1 - 10 of 197 for hard candies
In a heavy saucepan with ... sugar. Boil to hard crack stage (300-310°F on a ... supply stores) and tie with colored butcher's string or raffia.
Cook sugar, water, corn syrup and food coloring to very hard cracker stage (300°F). Add oil ... cause splattering and burns. Yield:1 1/2 pounds.
Boil water, remove from stove. In a bowl, mix Jello with water, stirring vigorously until all crystals are dissolved. Add 3/4 cup favorite ...
This is not to be ... and boil to hard-crack stage (300°F on a ... or about 36 pieces. Cooks Note: Use of a candy thermometer is recommended.
Cook over low heat at 250°F. Add your choice of food coloring and flavoring oil at 280°F. Stir well. Pour into cool cookie sheet. When ...
In a heavy saucepan, combine ... medium heat to hard-crack stage (300°F on candy ... containers. Cooks Note: Use of a candy thermometer is recommended.
Cook syrup, sugar, cream of tartar and water until mixture cracks when tested in cold water (290°F on candy thermometer). Add coloring and ...
Combine all ingredients except confectioners' ... it reaches the hard ball stage (250-266°F: on candy ... thermometer is recommended. Makes 1 pound.
Cook sugar, water, corn syrup and food coloring to very hard crack stage (300°F on candy ... or food coloring may be used. Makes 1 1/2 pounds.
This recipe came to me ... it gets very hard. Also, I would make ... Cooks Note: Use of a candy thermometer is recommended. Enjoy! (Canton, Ohio)
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