Ingredients with Measurements:
- 2 cups granulated sugar
- 1/2 cup corn syrup
- 1/2 cup water
- 1/4 tsp cream of tartar
- 1/2 tsp fruit extract (choose your favorite flavor)
- Food coloring (optional)
- Powdered sugar for dusting
Special equipment needed:
- Candy thermometer
- Candy molds (optional)
- Candy scissors or sharp knife
Step-by-step instructions:
1. In a medium-sized saucepan, combine sugar, corn syrup, water, and cream of tartar. Stir until sugar dissolves.
2. Place the saucepan over medium heat and insert the candy thermometer. Cook the mixture until it reaches 300°F (hard crack stage). This should take about 15-20 minutes.
3. Remove the saucepan from heat and stir in the fruit extract and food coloring (if using). Be careful as the mixture will be very hot.
4. Pour the candy mixture onto a greased surface or candy molds. Use a greased spatula to spread the mixture evenly.
5. Let the candy cool for a few minutes until it's firm but still pliable. Use candy scissors or a sharp knife to cut the candy into thin strips.
6. Twist the strips to create ribbon candy shapes. Dust the candy with powdered sugar to prevent sticking.
7. Store the candy in an airtight container at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
300°F (hard crack stage)
Serving size:
This recipe makes about 1 pound of candy.
Nutritional information:
Calories: 120 per serving (1 oz)
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 31g
Sugars: 31g
Protein: 0g
Substitutions for ingredients:
- Corn syrup can be substituted with honey or golden syrup.
- Fruit extract can be substituted with vanilla extract or any other flavor extract.
Variations:
- Use different fruit extracts to create different flavors of ribbon candy.
- Add chopped nuts or dried fruits to the candy mixture before pouring it onto the surface.
Tips and tricks:
- Be careful when working with hot candy mixture as it can cause burns.
- Use a candy thermometer to ensure that the candy reaches the right temperature.
- Grease the surface or candy molds before pouring the candy mixture to prevent sticking.
Storage instructions:
Store the candy in an airtight container at room temperature.
Reheating instructions:
This candy does not need to be reheated.
Presentation ideas:
Arrange the ribbon candy on a platter or in a candy dish.
Garnishes:
Sprinkle some powdered sugar or edible glitter on top of the candy.
Pairings:
Serve the ribbon candy with hot cocoa or tea.
Suggested side dishes:
This candy is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the candy mixture is too hard to pour, heat it up for a few seconds in the microwave or on the stove.
- If the candy is too sticky, dust it with more powdered sugar.
Food safety advice:
- Be careful when working with hot candy mixture as it can cause burns.
- Store the candy in an airtight container to prevent contamination.
Food history:
Ribbon candy has been around since the 19th century and was originally made by hand using a technique called "pulling."
Flavor profiles:
This candy has a sweet and fruity flavor.
Serving suggestions:
Serve the ribbon candy as a sweet treat after dinner or as a snack during the day.
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Taste: Sweet, Tangy, Fruity, Sugary, Refreshing