Ingredients:
1/4 cup water
1 cup granulated sugar
1/2 cup light corn syrup
1/4 tsp cream of tartar
1 tsp citric acid
Directions:
- Line two baking sheet with parchment paper (not wax paper or you will be peeling paper off the back of your pops and drops) and set aside. Combine the water, sugar, corn syrup and cream of tartar in a small sauce pan. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture begins to bubble. Wash down the sides of the pan with a pastry brush dipped in hot water if sugar crystals have formed on the sides. Clip a candy thermometer to the pan and continue cooking over medium heat, stirring occasionally until the mixture reaches 300F (Ok, so i made this twice and the first time i let it reach 300 and it burnt. this time it made it to 250 and i took it off cause it was starting to smell burnt…and still tastes a little burnt. so i’m thinking 230 might be the key temperature. Any candy makers?? want to give a clueless cooker a clue?)
- Remove the pan from heat. Sprinkle the citric acid over the sugar syrup and stir to combine. When the bubbling has subsided used an oiled teaspoon to drop spoonfuls of the sugar syrup onto the prepared sheets about 2 inches apart to allow room for spreading.
- To store candies, wrap them in sheets of parchment paper, making sure the candies don’t touch, as they will stick together.
*Notes:
I’ve never had such a difficult time with a recipe in my life…
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