Today I made suckers. I'll take you through the process and the dos an don'ts that I found out the hard way.
1/3 c. corn syrup
1 c. sugar
1/2 c. water
1/4 t. food coloring
1/4 t. flavoring
Mix all ingredients except flavoring in a pan. Boil, without stirring, to hard crack stage (300-310 degrees). Remove from heat and add flavoring. Pour into greased molds. Makes 10-14 depending on mold size.
Here's the step by step:
Place candy thermometer in pan and bring to a boil. Do Not Stir. When it reaches 300 remove from heat. Add flavoring. (Don't have a candy thermometer? Try using these tips.)
-Do calibrate your thermometer. If you don't use your thermometer very much then you want to know it's working right. For instructions on how to do that see here.
-Do wear an apron. Which brings us to the don'ts.
-Don't add food coloring after boiling. The room temperature food coloring meeting with the very hot candy causes it to splatter and it got all over my white shirt. When I tried to scrub it out I scrubbed a little hole in the shirt. Dang it! It was new too.
-Don't try to separate your candy in order to do two different flavors. I knew that you weren't supposed to double or half candy recipes. But I thought I would try to pour half of the candy into another pan so I could do two different flavors. Well this is what happens.
Because the pan is not hot the candy cools way too fast and as a result I could only get one cherry flavored sucker. The rest was stuck in the pan. (I just soaked the pan in hot soapy water and it came off pretty well.)
-Don't fill the sucker molds too full.
The kids loved the suckers! I will probably only make them a few times a year but it was fun to learn how and hopefully I will remember what not to do next time.
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Keeping it Simple
Not Just A Housewife
Women Who Do It All
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