Just T
Drama Llama
Posts: 5,541 
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Post by Just T on Dec 9, 2014 16:11:46 GMT
I love to cook and bake, but I've not made much in the candy department. Easy truffles and homemade caramels is the extent of my candy making. OH, I have made toffee, once. For some reason, my husband has it in his head that he wants to make hard candy for his co workers for Christmas. The man doesn't cook, and has never made any kind of candy in his life, so I'm sure the task will mostly fall on me, though he says he wants to "help." 
So, if you have done this...is it hard? Any tips for me? I did buy some flavorings from Lorann Oils, and I'm kind of excited to try it out. I found a recipe for seaglass candy that uses pina colada flavoring and food coloring that I think will be fun, if it turns out. I also have cherry, pineapple and lemonade flavorings.
Thanks for any advice you can give! 
UPDATE 12/10 I made my first batch this morning, and it turned out great! It's kind of a strange recipe I used...my husband kept telling me his mom used to make it using unsweetened Kool Aid for flavoring. He said she didn't follow a recipe, just dumped it in with everything else. Well, I do love his mom, and she is a very good cook, but she also makes some strange things and she doesn't always use a recipe. This morning, I went on the hunt for a recipe for hard candy made with Kool Aid, and I actually found one. I made the candy with green apple KA, and it is very tasty. So, I guess my first hard candy making endeavor is a success. It did take FOREVER to get to the right temperature. I was about to give up and thought my thermometer was broken. It took about 50 minutes after the sugar dissolved, so about an hour or so all together.
Anyway...thought I should report back. It was surprisingly easy. |
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kelly8875
Pearl Clutcher
Posts: 4,390
Location: Lost in my supplies...
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Post by kelly8875 on Dec 9, 2014 16:23:54 GMT
No advice for you, as I've never done it either, but I would love to learn! (Of course I haven't figured out what I would even need or anything, it just sounds fun, lol)
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valleyview
Pearl Clutcher
Posts: 2,816
Jun 27, 2014 18:41:26 GMT
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Post by valleyview on Dec 9, 2014 16:59:25 GMT
Do you have a candy thermometer? I find that precision is important when you are looking for the "hard crack" stage. (Uh-oh)
If you use cold water for checking, make sure it is in a Pyrex container. I made a mistake with that once when my thermometer broke.
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akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
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Post by akathy on Dec 9, 2014 17:04:41 GMT
Do you have a candy thermometer? I find that precision is important when you are looking for the "hard crack" stage. (Uh-oh) If you use cold water for checking, make sure it is in a Pyrex container. I made a mistake with that once when my thermometer broke. I was just going to say make sure you have a good candy thermometer. |
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styxgirl
Pearl Clutcher
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Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Dec 9, 2014 17:13:20 GMT
I make cinnamon and root beer flavored candy each year.
It's easy ... IF you have a candy thermometer! :-)
I started with the regular mercury ones they have everywhere but a few years ago, I bought a nice digital one that beeps at me when desired temp is reached. Well worth the $$!!
Also, I use a metal pizza cutter to score the candy as it cools. (Switch to a knife along the edges).
This will help it to break apart later.
Also a very important note if you are making cinnamon candy with real cinnamon oil!!!! Cinnamon oil is very caustic! Be very careful not to breath the fumes when you add it to the candy!!! I hide my nose in my shirt and have the window open. It's strong!! Straight cinnamon oil will melt anything plastic so use metal or wooden utensils.
I had to buy my cinnamon oil from a cake supply store.
Candy is HOT!!! It will burn bad if you touch it do use hot pads and be careful!
Have fun!!!
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Just T
Drama Llama
Posts: 5,541
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Post by Just T on Dec 9, 2014 17:35:19 GMT
Yes, I do have a candy thermometer. Not a digital one, but not one of those cheap glass ones either. I do okay with it when I make caramel sauce, so I hope it works okay.
That is a good idea to score it with a pizza cutter!
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Just T
Drama Llama
Posts: 5,541
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Post by Just T on Dec 10, 2014 18:48:14 GMT
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perumbula
Pearl Clutcher
Posts: 3,439
Location: Idaho
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Post by perumbula on Dec 10, 2014 19:39:11 GMT
Your timing sounds about right. It takes a long time for candy to get to the hard crack stage. When I make toffee every year I keep a book on the counter next to the stove so I can read while I stir.  I have a sister who's started to do hard candy as her "thing", I'll have to ask her if she's seen the Koolaid flavored ones. It looks like it would be easier to find new, fun flavors than using the extracts and oils. |
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Just T
Drama Llama
Posts: 5,541
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Post by Just T on Dec 10, 2014 20:04:21 GMT
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I have a sister who's started to do hard candy as her "thing", I'll have to ask her if she's seen the Koolaid flavored ones. It looks like it would be easier to find new, fun flavors than using the extracts and oils.