Candy Recipes
From gummy candies to hard candy, our recipes are great for any Phoenix, AZ baker looking to branch out from pastries into confections. These candies will be a hit, whether you leave them out on your kitchen counter or bring them to a special event. Our recipes are also very scalable, so you can make enough for everyone!
GUMMY CANDIES
Ingredients:
1/2 Cup Very Cold Water
2 Packets Plain, Unflavored Gelatin
1/4 Cup Light Colored Karo Syrup
1 Package (approximately 4 oz.) Flavored Jell-O
(not sugar free)
Directions:
Step 1: In a small pot, add cold water
Step 2: Sprinkle 2 packets of gelatin over water and
quickly stir gently or whisk to dissolve
Step 3: Add Karo Syrup and stir until liquid is clear
Step 4: Add package of flavored gelatin and stir to dissolve
Step 5: Heat liquid over medium low heat for about
2-3 minutes to help dissolve the gelatin
Step 6: Pour liquid into a glass and let foam
rise to the top (about 20 minutes)
rise to the top (about 20 minutes)
Step 7: When foam begins to thicken, spoon it
off so clear liquid is all that remains
Step 8: Pour into molds and refrigerate for about 2-3 hours
HARD CANDY
Ingredients:
2 Cups Granulated Sugar
2/3 Cup Light Corn Syrup
3/4 Cup Water
1 Dram (1 tsp) LorAnn Super
Strength Flavoring
Liquid Food Coloring
Candy Thermometer
Have all ingredients and tool within reach of stove. The use
of metal spoons and measuring utensils is recommended
Directions:
Step 1: Lightly spray dry, clean candy mold with
PAM Cooking Spray. In case you have excess candy,
spray a peice of aluminum foil to pour excess candy in.
Insert sucker sticks into molds (if applicable)
Step 2: In a large saucepan, or 2-quart kettle, mix
together sugar, corn syrup and water. Stir over
medium heat until sugar dissolves.
Step 3: Making sure it doesn't touch the bottom of
the pan, insert candy thermometer. Without stirring,
bring the mixture to a boil.
Step 4: Early in the cooking process, "wash down"
and sugar crystals that form on the sides of the pan
with a wet pastry brush.
Step 5: Without stirring, continue to cook the mixture
(syrup), until temperature reaches 260°F; add drops
of food coloring until desired color is reached.
DO NOT STIR; boiling will incorporate the color
into the syrup.
Step 6: Remove syrup from heat at precisely 300° F
(temperature will continue rising), or until drops
of syrup form hard, brittle threads in cold
water (hard crack stage).
Step 7: After boiling action has ceased, add flavor and
stir.
Step 8: Carefully pour syrup into molds. Cool completely.
Store hard candy in a cool place. DO NOT refrigerate.