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Have you ever wondered how to make hard candy? Yup, that's right: you too can
make lollipops, sculptures, and other goodies. I've liked to cook since I was
in 5th grade and I believe it is really important that you learn how to cook.
If you get the Food Network, you may know that they had a month-long feature
about cooking with kids, and they're still talking about it! They're the folks
that gave me the idea to make my own hard candy.
Make sure you have adult supervision when making this candy, as you can get
burned.
Here's what you need:
2 cups sugar
2/3 cup corn syrup
2/3 cup water
?? teaspoon flavoring (You can find LorAnn flavorings on the internet.
I have a few flavors that I use.)
Food coloring (optional)
Note: For this recipe, you can make free-form lollipops or use molds.
What I use are mini muffin tins with lollipop sticks.
If you are making free-form lollipops, place lollipop sticks two inches apart
on a non-stick baking tray (I used Silpat-lined trays).
Combine the sugar, corn syrup, and water in a clean, dry, small saucepan (preferably
one with a pouring spout) fitted with a candy thermometer and bring to a boil
over high heat. Without stirring, cook until the mixture reaches 305 degree F or
"hard crack" stage on the candy thermometer. (While the syrup is cooking,
occasionally wash down the sides of the pan with a clean brush dipped in water,
to prevent crystallization.) Set up an ice bath in a sink.
When the mixture is ready, remove the pot from the heat and dip it into the
ice bath for 15 seconds to stop the cooking. Putting something really hot in
something really cold can be dangerous, so definitely have an adult around who
knows exactly what you're doing. Remove the pot of syrup from the ice bath and
stir in 1/2 teaspoon of the flavoring and food coloring (optional).
Now pour the candy into the molds, being real, REAL careful. Re-warm the syrups
in the microwave a few seconds at a time if they are cooling too much and "setting
up". Cool the lollipops for at least 20 minutes, until hard. Lift out of
the molds and store in an airtight container for up to one week, or 2 to 3 days
if the weather is very humid.
I hope you enjoy this recipe and I hope you make it with your parents!
As I said, I discovered the basic recipe at Food Network (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21805,00.html),
and this is pretty close to a word-for-word recreation of the original. However,
for the most part, I used my own creations when I did this in real life.
This is oreilly66, signing off.
*click*
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