In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals. Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
How do you make candy in 5 minutes?
Easy glass candy is candy magic.
Mix the sugar and syrup in a large heatproof bowl.
Cover with plastic and microwave for 2-3 minutes.
Cover with new plastic and microwave for another 2-3 minutes.
Carefully stir in desired color/flavorings.
Quickly pour onto parchment/silpat and allow to harden, shatter, serve.
How do they make hard candy?
What is the white powder on hard candy?
Why do I add citric acid? Citric acid, sold as colorless crystals or powder, is an optional ingredient that adds tartness to fruit-flavored candies. The sour coating on the “super-sour” candies that are so popular today is a mixture of citric acid and sugar.
What does cream of tartar do in Hard Candy?
Adding cream of tartar when you’re making candy helps prevent the creation of sugar crystals. That’s why lots of icing, syrup or candy recipes call for cream of tartar: it makes it so the end product doesn’t have large crunchy sugar capsules.
How much cream of tartar do you use for hard candy?
Speaking of the amount of ingredients you will need, the measures for most standard hard candies are going to be the following: two cups of sugar, two-thirds cup of water, and one-eighth teaspoon of cream of tartar.
Why does my hard candy taste burnt?
citric acid in hard candy makes it burn | ChefTalk.
How do you make hard candy without a thermometer?
A Candy Temperature Guide For the Cold Water Method
For any recipe that calls for a candy thermometer, all you’ll need is a bowl of cold water instead (The colder the better—ice water is fine!) While the candy is cooking, periodically drop a small spoonful of the candy into the bowl of cold water.
Why is my hard candy so sticky?
Why is my hard candy soft and sticky? The simple answer is that there is too much moisture in your candy. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.
How do you fix sticky hard candy?
Humidity is the enemy of hard candy. It will turn it into hard, sticky, goo. I’d try sealing a few pieces in an air-tight container along with some dry rice (or better, silica gel packets) and see if that works better. Instead of powdered sugar, try dusting the candies with a tiny bit of cornstarch.
Can you remelt homemade hard candy?
Stovetop. Divide the hard candy by color into separate zipper seal bags so you can melt each color separately. Set each bag on a hard work surface and lay a towel over it. Pound the candy with a mallet or roll over it with a rolling pin to crush it into smaller pieces.
How do you get hard candy out of a glass pan?
Boil. After making a batch of caramel sauce, caramel apples, fudge, toffee, peanut brittle, butterscotch, or any other stovetop candy, simply fill the dirty dish with water and bring it to a boil. By the time the water starts to bubble, it will have removed most of the hardened candy from around the sides of the pot.