Wayne Gisslen

Hard Candies

Preparation info
  • Yield: about

    2 lb

    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Sugar at 100%
Ingredients U.S. Metric

Method

Procedure

  1. Make a syrup of the sugar, water, and glucose. for guidelines on cooking sugar syrups.
  2. 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.)
  3. Continue to boil to 275°F(135°C) and add the tartaric acid.
  4. Continue