Ingredients with Measurements:
- 2 cups granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/4 tsp cream of tartar
- 1/4 tsp coconut extract
- 1/4 tsp lime extract
- Green food coloring
- Confectioners' sugar for dusting
Special equipment needed:
- Candy thermometer
- Parchment paper
- Candy molds (optional)
Step-by-step instructions:
1. In a medium saucepan, combine sugar, water, corn syrup, and cream of tartar. Stir until sugar is dissolved.
2. Place the saucepan over medium-high heat and insert the candy thermometer. Cook the mixture, without stirring, until it reaches 300°F (hard crack stage).
3. Remove the saucepan from the heat and stir in the coconut and lime extracts and a few drops of green food coloring.
4. Pour the mixture onto a parchment-lined baking sheet or candy molds. Allow it to cool and harden completely.
5. Once the candy has hardened, break it into small pieces using a mallet or rolling pin.
6. Dust the candy pieces with confectioners' sugar to prevent them from sticking together.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
300°F (hard crack stage)
Serving size:
Makes about 1 pound of candy
Nutritional information:
Calories per serving: 120
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total carbohydrates: 31g
Dietary fiber: 0g
Sugars: 31g
Protein: 0g
Substitutions for ingredients:
- Coconut and lime extracts can be substituted with any other flavor extracts of your choice.
- Green food coloring can be omitted or substituted with any other color.
Variations:
- Add shredded coconut or lime zest to the candy mixture for added texture and flavor.
- Use different molds to create different shapes and sizes of candy.
Tips and tricks:
- Be careful when handling hot sugar syrup as it can cause severe burns.
- Use a candy thermometer to ensure that the candy reaches the correct temperature.
- Dust the candy pieces with confectioners' sugar to prevent them from sticking together.
Storage instructions:
Store the candy in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
- Place the candy in a clear jar or container to showcase its vibrant green color.
- Use decorative candy bags or boxes for gift-giving.
Garnishes:
- None.
Pairings:
- None.
Suggested side dishes:
- None.
Troubleshooting advice:
- If the candy mixture crystallizes or becomes grainy, add a few drops of lemon juice or vinegar to the mixture and stir until the sugar dissolves.
Food safety advice:
- Be careful when handling hot sugar syrup as it can cause severe burns.
- Do not touch the candy until it has cooled and hardened completely.
Food history:
Rock candy has been around for centuries and was originally made by boiling sugar syrup until it crystallizes. It was a popular treat in ancient China and Persia and was used for medicinal purposes.
Flavor profiles:
This coconut lime rock candy has a sweet and tangy flavor with a hint of tropical coconut.
Serving suggestions:
- Serve the candy as a sweet treat or snack.
- Use the candy as a garnish for cocktails or desserts.
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