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BASIC HARD CANDY RECIPE:
In a saucepan, blend sugar, corn syrup, water and coloring. Bring to a boil over high heat, until mixture reaches 298º. Remove pan from heat. Allow to stand until bubbles have simmered down. Add flavoring. Stir to blend. Mold into desired shapes in PAM® sprayed molds. Work fast. Keep mixture warm over hot water.
The hard candy in the containers was poured in thin streams on confectionery sugar and broken in a large bowl. Some people prefer to pour it out onto an oiled marble slab or on oiled cookie sheets.
I have also heard of people who cut it with scissors when it is still warm. (This candy is extremely hot and I have never been tempted to cut it by hand as it needs to be dusted with confectionery sugar before storing anyway.)
YOU'LL NEED A HEAVY DUTY POT FOR THIS - AND A CANDY THERMOMETER.
HAVE YOUR MOLDS ALL PREPARED, AND THE STICKS IN THEM --IT IS IMPERATIVE THAT YOU WORK FAST. I USE A CANDY FUNNEL TO FILL THE MOLDS , ESPECIALLY THE SMALL ONES.
STORAGE OF HARD CANDY:
When candies are completely cooled, store in air tight containers or individual bags and seal with scotch tape.
METHOD OF MOLDING WITH HARD CANDY IN FOOD SAFE PLASTIC MOLDS:
FLAT BACKS:
Fill all cavities with BASIC HARD CANDY recipe, let cool--release from mold by turning over and flexing or pressing mold slightly.
LOLLIPOP SUCKERS:
For flat back suckers, simply fill mold with BASIC recipe, insert sucker stick, let cool, then release from mold.
THREE DIMENSIONAL:
LAY ON METHOD OF MOLDING--fill all cavities (front and back or right and left). Be careful not to overfill. Cool, remove and fill molds again. Lay hardened candy on their counterparts (front on back or left on right). When cool release from mold and whalla - full bodied teddy bears, bunnies, etc.
THREE DIMENSIONAL SUCKERS:
Fill cavities and insert sucker stick. Cool and release from mold. Fill the molds again, (do not add stick). While still hot, lay on the hardened counterpart (from the first molding). Cool, release from mold.
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