Ingredients with Measurements:
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon fruit-flavored extract (e.g. cherry, raspberry, orange)
- Food coloring (optional)
- Powdered sugar (for dusting)
Special equipment needed:
- Candy thermometer
- Candy molds or parchment paper-lined baking sheet
- Lollipop sticks
Step-by-step instructions:
1. In a medium saucepan, combine sugar, corn syrup, water, and cream of tartar. Stir until sugar dissolves.
2. Place the saucepan over medium heat and insert a candy thermometer. Cook the mixture, without stirring, until it reaches 300°F (hard crack stage).
3. Remove the saucepan from heat and stir in the fruit-flavored extract and food coloring (if using).
4. Pour the candy mixture into candy molds or onto a parchment paper-lined baking sheet. Place a lollipop stick in the center of each mold or candy piece.
5. Let the candy cool and harden at room temperature for about 30 minutes.
6. Once the candy is completely cool, remove it from the molds or break it into pieces if using a baking sheet.
7. Dust the candy with powdered sugar to prevent sticking.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Cook the candy mixture until it reaches 300°F (hard crack stage).
Serving size:
Makes about 20-25 pieces of candy, depending on the size of the molds.
Nutritional information:
Calories per serving: 70
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 18g
Sugars: 18g
Protein: 0g
Substitutions for ingredients:
- You can use different fruit-flavored extracts or combinations of extracts to customize the candy flavor.
- You can substitute honey or maple syrup for corn syrup, but the texture and flavor of the candy may be slightly different.
Variations:
- Add chopped nuts or dried fruit to the candy mixture before pouring it into molds.
- Use different shapes of molds or cut the candy into different shapes with cookie cutters.
- Make layered candy by pouring different colored and flavored candy mixtures into the molds in stages.
Tips and tricks:
- Be careful when working with hot candy mixture, as it can cause burns.
- Use a silicone spatula to stir the candy mixture, as it won't melt like a plastic one.
- If the candy mixture starts to harden before you can pour it into molds, you can reheat it over low heat until it becomes liquid again.
Storage instructions:
Store the candy in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
There is no need to reheat the candy once it has cooled and hardened.
Presentation ideas:
Arrange the candy on a platter or in a candy dish for a colorful and festive display.
Garnishes:
You can sprinkle the candy with edible glitter or small candy decorations for added flair.
Pairings:
Fruit-flavored stick candy pairs well with a variety of beverages, such as tea, coffee, or lemonade.
Suggested side dishes:
Fruit-flavored stick candy is a sweet treat on its own and doesn't require any side dishes.
Troubleshooting advice:
- If the candy mixture doesn't harden properly, it may not have reached the correct temperature. Make sure to use a candy thermometer and cook the mixture until it reaches 300°F.
- If the candy sticks to the molds, dust them with powdered sugar or non-stick cooking spray before pouring in the candy mixture.
Food safety advice:
Be careful when working with hot candy mixture, as it can cause burns. Keep children and pets away from the kitchen while making candy.
Food history:
Stick candy has been a popular confectionery treat for over a century, with roots in the early 1900s. It was originally made by hand, but with the advent of candy-making machines, it became easier and more efficient to produce.
Flavor profiles:
Fruit-flavored stick candy is sweet and fruity, with a hard and crunchy texture.
Serving suggestions:
Serve fruit-flavored stick candy as a snack or dessert, or include it in a candy buffet or gift basket.
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