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Clear Toy Candy




Source of Recipe


Internet


Recipe Link: http://www.123easyaspie.com

List of Ingredients




2 cups granulated cane sugar (don't use beet sugar)
2/3 cup light corn syrup (preferably Karo red label)
2/3 cup water
good quality olive oil
paper towels
rubber bands
few drops of peppermint, wintergreen or cinnamon extract
few drops red or green coloring
wax paper and parchment paper
wooden sticks (optional for lollipops)
8 or 9 inch lengths plastic fishing line (optional for sugarplums)
Tools/Equipment
heavy saucepan
candy thermometer
candy molds
screwdriver
cookie sheet (optional)


Recipe



In a heavy saucepan, preferably one with a good pouring lip, combine the sugar, syrup and water. Cook over medium low heat, stirring constantly, until the sugar is completely dissolved and you can see that the mixture is getting hot. Insert a candy thermometer, and do not stir after the candy reaches 200 °F. Meanwhile, prepare the molds. Brush each liberally with olive oil and turn them upside down for a few minutes on paper towels to drain off any excess oil.
Turn them right side up and fasten together with rubber bands.
Place them in a row, closely together, so they prop each other up.
Cook the candy to 290° F if it is a clear day, and to 300° F if it is the least bit humid. (This took nearly 40 minutes on my stove over medium low heat.) When the candy is within 10 degrees of the desired temperature, add the flavoring and coloring. Do not stir in; the bubbling of the mixture will do the combining. No color is required for yellow candy. If making molded candies, quickly pour the candy into the molds; the mixture might foam up a bit in the molds, so be careful. Allow the candy to stand for approximately 15 minutes. The candy should not be allowed to cool completely in the molds or you won't be able to get it out. If you take it out too soon, the figures will bend; keep checking them, and you will soon be able to discern when it is time to remove the candy. Remove the rubber bands and, with a screwdriver, pry the molds apart. With a small knife, carefully lift out the candy. The little pieces will be quite firm, the larger pieces a tad soft. For very large molds such as a ship or train mold, allow the candy to set in the molds for a few minutes longer. Store unwrapped on wax paper lined plates. To make lollipops, arrange wooden sticks (available at hobby and food specialty stores) in rows on parchment lined or greased cookie sheets. Pour the hot syrup in a thin stream over each stick, forming rounds of candy as large or as small as you like. Let cool. To make sugar plums for hanging, make loops of the fishing line on parchment covered or well greased baking sheets, or in miniature muffin cups. Drop the candy mixture from the tip of a teaspoon over each loop. Let cool.

YIELD: 10 molded candies; 20 lollipops, or 100 sugarplums