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Hard Candies
Preparation info
- Yield: about
2 lb
- Difficulty
Easy
Appears in
Published 2008
Ingredients
| Sugar at 100% | |||
| Ingredients | U.S. | Metric |
Method
Procedure
- Make a syrup of the sugar, water, and glucose. for guidelines on cooking sugar syrups.
- Boil to 255°F(125°C) and add coloring, if desired. (Color can also be added when the sugar is poured out in step 5.)
- Continue to boil to 275°F(135°C) and add the tartaric acid.
- Continue
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