Candy Lab: Post 2



1. Edited recipe retrieved on 12/9/13 and cited from: http://lorannoils.com/node/73

   Hard Candy Recipe

   Safety

     -HOT sugar is dangerous to come in contact with. Do NOT touch!
     -Heating implement in use. Use with CAUTION!
     -Wear lab appropriate safety clothing: goggles, aprons, gloves, hair tied back, no loose garments

   Ingredients

    -2 cups granulated sugar

    -2/3 cup light corn syrup

    -¾ cup water

    -1 tsp flavoring

    -liquid food coloring

   
   
    -large coffee can
    -bunson burner
    -stirring spoon
    -candy thermometer
    -cookie sheet
    -pastry brush

   ——

   Use of a candy thermometer is recommended

   Directions

     1.  In a large coffee can, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
     2.  Insert candy thermometer, making certain it does not touch the bottom of the can. Bring mixture to a boil without stirring.
     3.  While cooking down the sugar mixture, scrape any sugar crystals that form on the sides of the pan with a wet pastry brush back into the main solution.  
     4.  Continue to cook, without stirring, until the temperature reaches 260º F; add drops of coloring until desired hue is achieved. Do not stir (boiling will incorporate color into syrup).
     5.  Remove from heat precisely at 300° F, or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
     6.  Carefully pour syrup onto a cookie sheet and spread out into a thin sheet before cooling.
     7.  Cool completely. Break sheet candy into small pieces. Store in airtight containers between waxed paper. Store hard candy in a cool, dry place. Do not refrigerate.