Recipe by drhousespcatcher
"Several people have asked how to make traditional clear toy candy. It is so simple that anyone can do it, but remember it is dangerous so no small children please. You will need: a pan, a candy thermometer, clear corn syrup, sugar, and water. No flavoring please - that is why it has a unique flavor. You may also add a small amount of red food coloring and if you are not very traditional you may use green food coloring which came into use in the 1920's. If you add no coloring it will turn out a beautiful amber." This is from the original poster when I did a hunt for it because making the candy was a big question for some friends.
Top Review by Cathleen Colbert
Dec, 2006 This was fun! With a good thermometer (I used a digital probe thermometer with a temperature alarm) the results are perfect every time. I made the rookie mistake of using plastic molds the first time and ruined them. But I have a cast iron corn bread pan with bear shapes that worked great with a liberal brushing with olive oil. Don't be tempted to empty out the excess oil. The candy will push it out of the mold. I did place the mold on a sheet of wax paper to catch the drips and other mess. Being less than traditional, I used red food gel at 260 and allowed the boiling action to spread the color. When it reached 310, I turned off the heat and when the boiling action stopped, I added 1/4 teaspoon of flavoring oil (1/2 teaspoon of cinnamon oilwas just too strong). Be ware of the steam from the oil. It will clear your nose and burn your eyes. I turned on exhaust hood fan on high before I added the oil. If you are using molds it's a good idea to have an oiled cake pan ready to take the excess unless you are sure that the molds will take all the syrup. ----- Dec. 2007 I found some silicone ice cube molds in the shape of hearts at Target in February. They were only $1 each. One tray holds about one batch of candy. I experimented with adding gum balls to the molds. I will definitely be on the look out for more silicone ice cube trays.
Directions See How It's Made
- I try to use a ratio of two parts solid to one part liquid, but for your first batch use more liquid. It just takes longer and the liquid must boil off before it will reach the proper temperature so err on the side of too much liquid at first.
- In a pan put 1/2 cup of clear corn syrup, one cup of sugar, and put 1/2 cup of water on top of the sugar and make sure the sugar is thoroughly moistened. Stick in the candy thermometer and put the mixture on the stove.
- DO NOT STIR!
- Heat to 310 degrees and if you have the sugar thoroughly moistened it will look like boiling glass.
- If you have too much sugar for the liquid you used it will not be clear.
- When the mixture reaches 300-310 degrees, pour into molds generously coated with olive oil (any oil will work).
- Hold the molds together with heavy duty rubber bands and place the greased molds on a cookie sheet.
- If you don't have any molds, you can oil a cake pan and pour the mixture about 1/4 inch deep and score with a knife as it hardens so it will break into bite size pieces.
- Its takes about five minutes or so to harden in the molds and as it does I add sticks to make it easier to eat. I wrap them in small plastic bags which you can get wherever they sell candy making supplies.
- Remember you can't mess this up - if you put in too much corn syrup or water it will just take longer to reach the desired temperature. After your first batch, you'll never measure anything again.
- I should have pointed out that this candy seems to be one of the most traditional Pa. Dutch Christmas candies.
- NOTE the time is way off. This is going to vary depending on a lot of factors.