Ingredients with Measurements:
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon extract (optional)
- 20-30 wooden sticks
- Cooking spray
Special equipment needed:
- Candy thermometer
- Large heavy-bottomed saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Prepare a baking sheet by lining it with parchment paper and spraying it with cooking spray. Set aside.
2. In a large heavy-bottomed saucepan, combine the sugar, corn syrup, water, cream of tartar, and salt. Stir until the sugar is completely dissolved.
3. Place the saucepan over medium-high heat and insert a candy thermometer into the mixture. Do not stir the mixture once it starts boiling.
4. Cook the mixture until it reaches 300°F (150°C), also known as the hard crack stage. This should take about 15-20 minutes.
5. Once the mixture reaches the hard crack stage, remove it from the heat and stir in the vanilla and cinnamon extract (if using).
6. Dip the wooden sticks into the caramel mixture and place them onto the prepared baking sheet. Allow the caramel to cool and harden around the sticks.
7. Once the caramel has hardened, gently remove the stick candy from the baking sheet and store in an airtight container.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Cook the mixture until it reaches 300°F (150°C), also known as the hard crack stage.
Serving size:
Makes 20-30 stick candies.
Nutritional information:
Calories per serving: 120
Total fat: 0g
Sodium: 100mg
Total carbohydrates: 31g
Protein: 0g
Substitutions for ingredients:
- Light corn syrup can be substituted with honey or agave nectar.
- Cinnamon extract can be substituted with any other flavor extract of your choice.
Variations:
- Add food coloring to the caramel mixture for a fun and colorful twist.
- Sprinkle chopped nuts or sprinkles onto the caramel-coated stick candy before it hardens.
Tips and tricks:
- Use caution when handling the hot caramel mixture.
- Make sure to insert the wooden sticks into the caramel mixture before it hardens.
- If the caramel mixture starts to crystallize, add a tablespoon of corn syrup and stir until dissolved.
Storage instructions:
Store the stick candy in an airtight container at room temperature for up to two weeks.
Reheating instructions:
To reheat the stick candy, place it in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Arrange the stick candy in a decorative jar or tin for a festive presentation.
Garnishes:
Sprinkle chopped nuts or sprinkles onto the caramel-coated stick candy before it hardens.
Pairings:
Serve the stick candy with a glass of milk or hot cocoa.
Suggested side dishes:
This recipe does not require any side dishes.
Troubleshooting advice:
- If the caramel mixture burns, discard it and start over.
- If the caramel mixture is too thick, add a tablespoon of water and stir until desired consistency is reached.
Food safety advice:
Use caution when handling the hot caramel mixture.
Food history:
Stick candy has been around since the 1800s and was a popular treat during the Civil War.
Flavor profiles:
Sweet and buttery with a hint of vanilla and cinnamon (if using).
Serving suggestions:
Serve the stick candy as a sweet treat or as a party favor.
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Taste: Sweet, Sticky, Sugary, Caramelized