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Results 61 - 70 of 197 for hard candies
61. HARD CANDY
Combine sugar, Karo, and 1/2 ... candy thermometer reaches hard crack. Remove from heat. Add ... confectioners' sugar and store in airtight container.
In a saucepan, blend sugar, ... solidify into a hard sugary lump. Mold into desired ... thick, it may be warmed for a few seconds in a microwave.
63. HARD CANDY
Cook sugar, syrup and water in saucepan to 300°F on candy thermometer. Remove from heat. Add coloring and flavoring. Stand well back from ...
Mix first 3 ingredients in ... of syrup form hard and brittle threads in cold ... Purple. Lemon - Yellow. Black Walnut - Clear. Butterscotch - Gold.
Bring to boil until it reaches 280 degrees on a candy thermometer. Remove from heat, add food coloring and flavoring. Pour onto butter ...
66. HARD TAC CANDY
Makes in excess of 2 ... of syrup form hard brittle threads in cold water. ... squares with a butter knife, this will make breaking candy easier.
67. HARD CANDY
1. Cook sugar, water and ... candy thermometer reaches hard crack stage, 310 degrees (takes ... lightly coat the candy.) Store in airtight container.
68. HARD CANDY
Mix sugar, syrup and water ... of syrup form hard, brittle threads in cold ... pieces. Store in airtight containers. Makes in excess of 2 pounds.
69. HARD CANDY
Mix and boil to 290 degrees on candy thermometer. Remove from heat and add coloring and flavoring oil. Put foil down on counter top and ...
70. HARD CANDY
Stir together sugar, syrup and ... to 300 degrees (hard crack). Remove from heat immediately ... the poured candy. When cool, break into pieces.
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