Recipe old time hard/rock candy

i make this all the time ... and have people looking me up to do so

this is what you need ....
1 cup water
3 3/4 cups sugar
1 1/2 cup clear corn syrup
flavor oil,,,,
cook till you get to hard crack (300-304F ish)

wait 10 min ... add in the oils ... stirring ..

pour into pan and crack

careful on the choice of the flavor
as some might be to strong ....
as i use loran candy oils

 

I buy it at an Amish store near by my Grandkids love it

 

I love this stuff. Used to have a customer that would make old fashion candy at Christmas time. How much flavoring do you put in?

 

What Do I Need? .
• 4 cups sugar
• 2 cups water

• a small saucepan
• a wooden spoon
• a candy thermometer
• a small, clean glass jar
• a measuring cup
• cotton string
• a weight to hang on the string (such as a screw or galvanized washer)
• waxed paper
• a pencil (to suspend the string in the jar)

What Do I Do?
(Hey! Did you know this?)
Rock candy is one of the oldest and purest forms of candy. It was originally used by pharmacists to make medicines for many kinds of illnesses.

1. Heat the water in the saucepan over medium-high heat until it comes to a boil.

2. Completely dissolve the sugar in the boiling water, stirring continuously with the wooden spoon until the solution grows clear and it reaches a rolling boil.

3. Remove the solution from the heat, and then carefully pour it into the jar. Cover the jar with a small piece of waxed paper.

4. Tie the weight to one end of the string, and then tie the other end to the middle of the pencil. The string should be about two-thirds as long as the jar is deep. Dip the string into the sugar solution, remove it, lay it on a piece of waxed paper, straighten it out, and let it dry for a few days.

• Why does the string need to be soaked and then dried? To provide a 'seed bed' for the candy

5. Gently suspend the prepared string in the solution and let sit at room temperature, undisturbed, for several days. You can check each day to see how much your crystals have grown. It’s tempting, but don’t touch the jar until the experiment is finished—it usually takes about seven days.

 

2 drams

 

If you'd like to see pictures of what each stage of candy cooking looks like, check out the illustrated guide to candy temperature testing.

Candy Temperature Chart
Name Temp Description Usage
Thread 223-235* F The syrup drips from a spoon and forms thin threads in water Glacé and candied fruits
Soft ball 235-245* F The syrup easily forms a ball while in the cold water but flattens once removed Fudge and fondant
Firm ball 245-250* F The syrup is formed into a stable ball but loses its round shape once pressed Caramel candies
Hard ball 250-266* F The syrup holds its ball shape when pressed, but remains sticky Divinity and marshmallows
Soft crack 270-290* F The syrup will form firm but pliable threads Nougat and taffy.
Hard crack 300-310* F The syrup forms brittle threads and easily cracks and snaps Brittles and lollipops
Caramel 320-350* F The sugar syrup will turn golden brown and have a fragrant caramel smell Caramel syrup, Pralines