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To make this candy recipe, you need butter, granulated sugar, salt, vanilla extract, white chocolate chips, and cinnamon. To make these Cool Whip candy truffles, all you need is Cool Whip, semi-sweet chocolate, creamy peanut butter, and powdered sugar. To begin, you will want to mix the sugar and the cream of tartar together with the water. You will want to keep stirring and stirring the pot until all of the sugar is gone.
When candy cools slightly, use a large knife to score it into small bite size pieces. When it cools completely, break into pieces. Boil approximately 10 minutes until mixture thickens and reaches the hard crack phase . Use a wooden spoon to make sure you get as much of the candy out of the pot as possible. These homemade Junior Mints take a bit of time to make, but they’re incredibly easy, so don’t feel daunted by this simple recipe.
MAKING SIMPLE HARD CANDY
This pecan pralines recipe calls for both white granulated sugar and brown sugar, and that’s a great combination. To make this easy candy recipe, all you do is toss all of your ingredients into the slow cooker and let it melt. One method to coat your candies is to put them in a container with a lid, add powdered sugar, then give a thorough shake. I highly recommend using a pizza cutter to cut squares of hard candy while the candy is still cooling down and not fully hardened.
Boil until the temperature reaches 154ºC/310ºF, also known as the hard crack stage. This can be done manually or using a thermometer. Every evening for a week in December, my husband and I mix up several batches of this soothing candy. When we finish, we have all our favorite flavors and a rainbow of colors. The pieces look lovely in a clear candy dish or jar.
Step 7: Mark the Candy
We like making our microwave peanut brittle in the large 8-cup glass Pyrex measuring cup. These little homemade lemon drops can be beautifully imperfect. You need a candy thermometer to make these, but trust us, pecan pralines are totally worth the little bit of trouble you will need to go to.
Lightly dust a cutting board or countertop with powdered sugar to prevent sticking. Peel up a corner of the candy block to pull it out of the dish and onto your work surface, and turn the block over so both sides are coated with the powdered sugar. Use a sharp knife to cut the candy into a dozen ½-inch (13-mm) strips and then cut each strip into 5 pieces that are approximately 1 ¼- inch (3-cm) long. Whisk the powdered sugar and cornstarch together.
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Sure, it does make for a fun learning experience, but it also makes delicious, homemade candy that the whole family can help make. You can give them as gifts or keep them all to yourself. Learn step-by-step how to make rock candy — it requires patience but you're rewarded with a treat in the end. The vinegar in the above recipe is required for combining the differing kinds of glucose in syrup and sugar to make candy.
Continue cooking on small heat setting until the temperature of the mass reaches 150 C. Pour the mass into molds and allow to cool down. To test this hypothesis I made 400 g of mass. The evaporation speed was similar as before since the heating power was the same. Logically it took the boiling mass much longer to reach 130 C, compared to the first test. There were some sugar crystals visible on the edges, but otherwise, the mass continued to boil happily.
Trust me, if you are making small batches or use food coloring, eyeballing the hard crack stage of sugar cooking is very difficult! With small batches, the sugar can go over the hard crack stage in a matter of seconds. However, cooking hard candy can be dangerous if you don’t know what you’re doing. Without the right techniques, your boiling sugar may end up grainy . Best of all, it's surprisingly easy to make hard candy provided that you have the right ingredients and tools.
Place it back in the oven for about 30 seconds then stretch it to make a long snake. Working quickly before it hardens make firm indents along the candy. Fold in the edges of the candy towards the centre lift it up and begin to pull it out then fold it back in. The more you pull it the more shiny and opaque it becomes, if you want it transparent then don’t pull it much at all. Place it back in the tray and flatten it out, then put it in the oven to warm up again.
Add the sugar, one cup at a time, stirring throughout. Remove from heat once the sugar has dissolved. If you take your mixture off of heat at about 270 deg f, it will still cool to harden and you can call it 'soft crack,' as seen on many thermometers. Add the flavoring and food coloring to preference. The number of candies you end up with will depend on how big you cut them. This is a fairly small batch – you’ll end up with about a cup and a quarter of candy once it’s broken into pieces.
With the amount that you will be putting into your recipe, you won’t need to worry about the taste of the hard candy being affected. Because of this, you may be inclined to try and find candies and sweets that do not have the corn syrup in them. This also prevents hard candy from sticking to the container itself. With every batch, you will need to cool the sugar quickly before pouring it out onto a greased surface or parchment paper. Yup, humidity can play an important factor in how your candies turn out after it has cooled. If you cook candy on a humid day, the humidity will have an effect on how hard your candies are.
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