teaspoons candy oil, extract of your choice (vanilla, mint, cherry etc.)
gel paste food coloring (optional)
Serving Size: 1 (489) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1 g0 %
Total Fat 0.2 g0 %
Saturated Fat 0 g0 %
Cholesterol 0 mg
Sodium 133.2 mg
Dietary Fiber 0 g0 %
Sugars 122.6 g490 %
Protein 0 g
Candy jewel and diamond molds.
Prepare your molds by spraying them lightly with nonstick cooking spray. Wipe out the inside with a paper towel, so that only the thinnest layer of oil remains.
Combine the sugar, corn syrup, and water in a medium saucepan and stir gently.
Cook over medium-high heat and brush down the sides with cold water and a.
clean brush. Cook to 295F to 309F or a Hard Crack stage. If you are cooking without a candy thermometer, have a small bowl of ice water next to the cooking sugar. Grab a teaspoon full of the hot sugar mixture and pour into the ice water. If the sugar is hard and snaps, it is at the Hard Crack stage. Remove from heat.
Pour into prepared molds. Cool, allow to harden and remove from molds.