Ingredients with Measurements:
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon butterscotch flavoring
- Yellow food coloring
Special equipment needed:
- Candy thermometer
- Candy molds or parchment paper
Step-by-step instructions:
1. In a large saucepan, combine sugar, corn syrup, water, cream of tartar, and salt.
2. Cook over medium heat, stirring constantly until sugar dissolves.
3. Bring mixture to a boil without stirring and insert candy thermometer.
4. Cook until thermometer reaches 260°F (hard ball stage).
5. Remove from heat and stir in butterscotch flavoring and a few drops of yellow food coloring.
6. Pour mixture into candy molds or onto parchment paper in thin strips.
7. Allow candy to cool and harden for 5-10 minutes.
8. Using a sharp knife or kitchen scissors, cut candy into thin strips and twist to create a ribbon effect.
9. Store in an airtight container at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
260°F (hard ball stage)
Serving size:
Makes approximately 1 pound of candy
Nutritional information:
Calories per serving: 110
Fat: 0g
Carbohydrates: 28g
Protein: 0g
Substitutions for ingredients:
- Light corn syrup can be substituted with honey or agave nectar.
- Butterscotch flavoring can be substituted with vanilla or maple flavoring.
Variations:
- Add chopped nuts or dried fruit to the candy mixture before pouring into molds.
- Use different food coloring to create a variety of colored ribbon candy.
Tips and tricks:
- Use a silicone spatula to stir the candy mixture to prevent sticking.
- Grease candy molds with cooking spray to make it easier to remove the candy.
- Work quickly when cutting and twisting the candy to prevent it from hardening too much.
Storage instructions:
Store in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Arrange the ribbon candy in a decorative jar or tin for gift-giving.
Garnishes:
Not applicable.
Pairings:
Serve with hot cocoa or coffee.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the candy mixture becomes too hard to pour into molds, heat it up over low heat until it becomes more liquid.
- If the candy sticks to the molds, try greasing them with cooking spray or dusting them with powdered sugar.
Food safety advice:
- Be careful when working with hot candy mixture to avoid burns.
- Keep candy away from children as it can be a choking hazard.
Food history:
Ribbon candy has been a popular holiday treat since the early 1900s.
Flavor profiles:
Sweet and buttery with a hint of butterscotch flavor.
Serving suggestions:
Serve as a sweet treat or gift to friends and family during the holidays.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Taste: Sweet, Creamy, Buttery, Caramel, Sugary, Caramel-Like