Ingredients with Measurements:
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- Red food coloring (optional)
- Confectioners' sugar, for dusting
Special equipment needed:
- Candy thermometer
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan, combine sugar, corn syrup, water, and cream of tartar. Stir until sugar dissolves.
3. Place the saucepan over medium-high heat and insert a candy thermometer. Cook the mixture without stirring until it reaches 300°F (149°C), also known as the hard crack stage.
4. Remove the saucepan from heat and stir in ginger, cinnamon, nutmeg, cloves, vanilla extract, and red food coloring (if using).
5. Pour the mixture onto the prepared baking sheet and let it cool for 10-15 minutes.
6. Using a hammer or mallet, break the candy into small pieces.
7. Dust the candy pieces with confectioners' sugar to prevent sticking.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Hard crack stage (300°F/149°C)
Serving size:
Makes about 1 pound of candy
Nutritional information:
Calories: 60 per serving (1 ounce)
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total Carbohydrates: 15g
Dietary Fiber: 0g
Sugars: 15g
Protein: 0g
Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- If you don't have light corn syrup, you can use honey or agave nectar instead.
- You can use any other spices you like, such as allspice or cardamom.
Variations:
- Instead of gingerbread flavor, you can make plain rock candy by omitting the spices and vanilla extract.
- You can add different food coloring to create different colors of candy.
Tips and tricks:
- Be careful when working with hot sugar syrup, as it can cause severe burns.
- Use a candy thermometer to ensure that the candy reaches the correct temperature.
- If the candy is too hard to break, you can place it in a plastic bag and hit it with a rolling pin.
Storage instructions:
Store the candy in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The candy does not need to be reheated.
Presentation ideas:
Serve the candy in a clear jar or container to show off its color and texture.
Garnishes:
You can sprinkle crushed candy canes or sprinkles on top of the candy for a festive touch.
Pairings:
Gingerbread rock candy pairs well with hot cocoa or coffee.
Suggested side dishes:
This candy is a dessert on its own and does not need any side dishes.
Troubleshooting advice:
- If the candy is too soft, it has not reached the hard crack stage. Cook it for a few more minutes and try again.
- If the candy is too hard, it has been cooked for too long. Try cooking it for a shorter amount of time next time.
Food safety advice:
- Be careful when working with hot sugar syrup, as it can cause severe burns.
- Do not touch the candy until it has cooled completely.
Food history:
Rock candy has been around for centuries and was originally made by boiling sugar in water until it crystallized.
Flavor profiles:
Gingerbread rock candy has a sweet and spicy flavor with notes of ginger, cinnamon, nutmeg, and cloves.
Serving suggestions:
Serve the candy as a snack or dessert, or use it as a decoration for cakes or cupcakes.
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Taste: Sweet, Spicy, Fragrant, Caramelized, Crunchy