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Peter Greweling

Hard Candy

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Preparation info
  • Yield: Approximately

    250 Pieces

    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Sugar 1150

Method

To Cook the Batch

  1. Combine the sugar and water in a heavy saucepan. Bring to a boil while stirring.
  2. Add the glucose syrup and cream of tartar, if using. Cook to 156°C/313°F without stirring.
  3. Pour the mixture onto an oiled marble slab. Add the coloring and citric acid, if using.
  4. Turn occasionally as the batch cools to a plastic consi

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