The recipe we used was from the LA times:
Ingredients:
1/2 cup water
3/4 cup light corn syrup
2 cups granulated sugar
2 tsp raspberry flavoring extract
1 drop blue gel food coloring
Instructions:
1. Line a baking sheet with foil, then spray the foil with nonstick spray
2. In a medium sauce pan, combine the sugar, water and corn syrup and turn the stove on to medium high heat. Stir the mixture until the sugar dissolves. Bring the mixture to a boil and stop stirring. Wet a brush and use it to brush down the sides of the pan. Insert a candy thermometer.
3. Cook the mixture until the temperature reaches 285 to 290 degrees Fahrenheit. Remove the pan from the heat and remove the candy thermometer. Let the mixture stand until all of the bubbles have stopped forming at the top of the surface.
4. Add in your flavoring and food coloring and stir.
5. Pour the mixture onto the baking sheet and lift the pan to one side, then the other to even out the mixture. It does not have to be perfectly even and it's OK to have holes in the candy. Let the candy cool to room temperature.
6. Once the candy has cooled, use the back of a spoon or another tool to break up the candy. Once the candy is broken up, it's ready to eat or place in little plastic baggies.
I highly recommend this candy. It is delicious and we can't wait to make it again in different flavors.
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