Sugar Candy Recipe

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Candy Making

Remember the smell of freshly made candy?

Home Made Candy...

And that fresh taste - while the candy was still warm?

Oh so tasty.

Don't get me wrong, you can buy some pretty good store candy - but it just never tastes as good as candy you make yourself.

And, when you make candy yourself, you can use a spoon and scrape the mixing pan clean. Yum...

How To Make Your Own Homemade Lollipops
Annette Graf
The secret to making lollipops is to assemble all molds and other equipment before making the candy. Once the candy is ready, you must work quickly to get it poured and to get sticks or cords inserted before the candy hardens. If candy sets up in pan before you get it poured, it can be re-heated over low heat if it has not already hardened too much. Be careful the mixture is very hot! It hardens and cools quickly once it touches the cold metal of the molds.

How to Make Candy

Instructions: Things you will need: Vegetable oil; lollipop recipe; icing (optional); sugar Tools & Equipment: Metal lollipop molds or cookie cutters; pastry brush' lollipop sticks, popsicle sticks, gift-wrap cord, or fabric ribbon, aluminum foil; plastic wrap.

1) Assemble all molds or cookie cutters and brush inside surfaces with oil. Arrange molds, leaving room between them to insert sticks or cords. If using cookie cutters, arrange on large piece of aluminum foil. 2) Assemble sticks, or cut cord desired length if you wish to hang lollipops. 3) Prepare lollipop recipe. Quickly pour hot candy mixture into prepared molds, or in cutters about 1/8 inch deep. Once all mixture is poured, press sticks in indentions of molds, and twirl sticks to embed them in candy. If using cookie cutters, wait until candy is firm around edges but still soft in center, then lift off cutter and press stick or cord into candy. If candy hardens before all sticks are inserted, you can attach them with a small amount of hot lollipop mixture. Let cool. 4) Release shapes by lifting out of molds, or peeling away from aluminum foil if cookie cutters were used. Outline or highlight shapes with icing, if desired. 5) Wrap lollipops tightly in plastic wrap and store in a cool dry place.

Lollipops recipe: 1 cup sugar 1/4 cup plus 2 tablespoons light corn syrup 1/4 cup water 1/2 teaspoon peppermint, cinnamon, or lemon extract paste food coloring Combine sugar, corn syrup, and water in a medium saucepan. Stir gently over medium heat until sugar dissolves. (Do not splash sugar on sides of pan or candy might become grainy.) Cook without stirring until mixture reaches 310 degrees F. on a candy thermometer. Remove from heat, stir in desired flavoring and coloring, and immediately pour into molds as directed. This is enough to make about 8 (2-inch) lollipops. Note: Do not double recipe. If more lollipops are desired make two batches.

Lollipops should be wrapped as soon as they cool to prevent them from absorbing moisture. Store them in a cook, dry place. If you leave them unwrapped, roll them in granulated sugar to coat the outside and prevent moisture.

http://www.ideamarketers.com/./library/article.cfm?articleid=71560

One of my favorite candy recipes for cold weather is peanut brittle.

PEANUT BRITTLE
1 pound (2 cups) sugar
1 teaspoonful lemon extract
1/2 pint (1 cup) golden syrup
1 gill (1/2 cup) water
2 heaping teaspoonfuls baking soda
1/2 lb. (2 cups) shelled peanuts
1 lb. (2 cups) sugar
1 oz. (2 tablespoonfuls) butter
1 teaspoonful glucose
Cook the syrup, sugar, water, and glucose until it commences to thicken and bubble; then add the butter and peanuts and stir constantly until the nuts begin to brown. Remove from the fire, beat in the lemon extract and the soda, and stir through quickly until it foams up.
Pour out on a well-greased slab and roll out very thin. Then break into pieces.
Wonderful...

From the big book of Bon Bon Recipes.

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