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 citric acid
- 1/2 teaspoon natural fruit flavoring (such as raspberry or lemon)
- Food coloring (optional)
- Powdered sugar (for dusting)
Special equipment needed:
- Candy thermometer
- Candy molds or silicone candy molds
- Lollipop sticks
Step-by-step instructions:
1. In a medium saucepan, combine sugar, corn syrup, water, and cream of tartar. Stir until sugar is dissolved.
2. Place candy thermometer in the mixture and heat over medium-high heat, stirring occasionally until the mixture reaches 300°F (hard crack stage).
3. Remove from heat and stir in citric acid, natural fruit flavoring, and food coloring (if using).
4. Pour the mixture into candy molds or silicone candy molds. Insert lollipop sticks into the center of each mold.
5. Let the candy cool and harden for about 30 minutes.
6. Once the candy is completely cool, remove it from the molds and dust with powdered sugar.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
300°F (hard crack stage)
Serving size:
Makes about 12-15 pieces of candy, depending on the size of the molds used.
Nutritional information:
Calories per serving: 120
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 31g
Dietary fiber: 0g
Sugars: 31g
Protein: 0g
Substitutions for ingredients:
- Light corn syrup can be substituted with honey or agave syrup.
- Citric acid can be substituted with lemon juice or vinegar.
- Natural fruit flavoring can be substituted with any other flavoring of your choice.
Variations:
- Add chopped nuts or dried fruit to the candy mixture before pouring into molds.
- Use different food coloring to create a rainbow of colors.
- Use different natural fruit flavorings to create a variety of flavors.
Tips and tricks:
- Be careful when working with hot candy mixture as it can cause burns.
- Use a silicone mat or parchment paper to prevent the candy from sticking to the surface.
- If the candy is too sticky, dust it with more powdered sugar.
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. Simply enjoy it at room temperature.
Presentation ideas:
Arrange the candy on a platter or in a candy dish for a fun and colorful display.
Garnishes:
Add a sprinkle of edible glitter or colored sugar for extra sparkle.
Pairings:
Serve the candy with a glass of cold water or lemonade.
Suggested side dishes:
This candy is a sweet treat on its own and does not require any side dishes.
Troubleshooting advice:
- If the candy mixture is too hard to pour into molds, reheat it over low heat until it becomes more liquid.
- If the candy is too soft, it may not have reached the hard crack stage. Reheat the mixture and try again.
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 moisture from getting in.
Food history:
Stick candy has been a popular treat since the early 1900s. It was originally made by hand using a rolling pin and a flat surface to create long, thin sticks of candy.
Flavor profiles:
This sweet and sour stick candy has a fruity flavor with a tangy kick.
Serving suggestions:
Enjoy this candy as a sweet treat any time of day.
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