Ingredients with Measurements:
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 tsp cream of tartar
- 1/2 tsp anise extract
- 1/2 tsp black food coloring
Special equipment needed:
- Candy thermometer
- Candy molds or parchment paper
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 on medium-high heat and bring the mixture to a boil. Do not stir the mixture while it boils.
3. Insert a candy thermometer into the mixture and continue boiling until it reaches 260°F.
4. Remove the saucepan from heat and stir in anise extract and black food coloring.
5. Pour the mixture into candy molds or onto a parchment-lined baking sheet.
6. Allow the candy to cool and harden for at least 30 minutes.
7. Once the candy has hardened, remove it from the molds or break it into pieces.
8. Store the licorice ribbon candy in an airtight container.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Boil mixture until it reaches 260°F
Serving size:
- Makes approximately 1 pound of candy
Nutritional information:
- Calories: 120 per serving
- Fat: 0g
- Carbohydrates: 31g
- Protein: 0g
Substitutions for ingredients:
- Anise extract can be substituted with other flavors such as peppermint or cinnamon.
Variations:
- Use different food coloring to create different colors of ribbon candy.
- Add chopped nuts or dried fruit to the candy mixture before pouring into molds.
Tips and tricks:
- Use a silicone spatula to stir the candy mixture to prevent it from sticking to the sides of the saucepan.
- Grease candy molds with cooking spray before pouring in the candy mixture to make it easier to remove the candy once it has hardened.
Storage instructions:
- Store the licorice ribbon candy in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
- Licorice ribbon candy does not need to be reheated.
Presentation ideas:
- Arrange the ribbon candy in a decorative candy dish for a festive display.
Garnishes:
- Garnish with small pieces of licorice candy or candy sprinkles.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Serve with other types of candy or cookies for a sweet treat.
Troubleshooting advice:
- If the candy mixture becomes too hard to pour into molds, heat it up on low heat until it becomes more liquid.
Food safety advice:
- Be careful when working with hot candy mixture as it can cause burns.
Food history:
- Ribbon candy has been a popular holiday treat in the United States since the 1800s.
Flavor profiles:
- Licorice ribbon candy has a sweet and slightly spicy flavor.
Serving suggestions:
- Serve as a sweet treat during the holiday season.
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Taste: Sweet, Anise, Tangy, Sugary, Anise-Flavored