Hard candies and lollipops often remind us of our grandmothers and immediately put us in a good mood. Unlike the more modern gummy candies, they were born to be sucked for a long time and not chewed. They keep their flavor over time and delight our mouth to the end, making them ideal for giving us a boost of energy during outdoor physical activities, such as hiking and camping. Also, slowly sucking on a single hard candy can eliminate the bad habit of chewing dozens of gummy candies in the same amount of time.
Once you have obtained the necessary ingredients and tools, preparing the candies and lollipops will be really simple and, as soon as you have done a little practice, you can give free space to your creativity. Here's how to do it.
Ingrediants
Basic recipe
- 500 g of sugar
- 200 g of light corn syrup
- 170 ml of hot water
- Food coloring
Fruit drops
- 450 g of sugar
- 100 g of glucose
- 5 ml of cream of tartar
- A few drops of fruit essence or fruit oil - eg. pear, strawberry, peach, apricot, orange, lemon, etc.
- Powdered sugar for sprinkling
Lollipop
- 450 g of sugar
- 15 ml of Glucose
- 3 or 4 Fruit flavors and food coloring (e.g. orange, lemon, raspberry, mint oil, etc.)
- 150 ml of water
Barley sugar
- 250 g of hulled barley
- 5 l of water
- 1 kg of sugar
Steps
Making candy is a preparation that requires precision, therefore, before starting, it is good to learn a few basic rules. Let's see them.
Step 1. Before starting with any of these recipes it is important that you read the entire section dedicated to its instructions
It is good that you are aware of all the steps and all the necessary tools because you will need to perform precise and fast actions. Also remember that the candies will need all your attention and your presence so as not to burn.
Step 2. Check the temperature before starting
Candy should not be made on humid or rainy days. Check that the temperature in your kitchen is between 15, 5 and 20 degrees and that the humidity is low.
- If you can't recreate the ideal temperature, you will need to increase the cooking temperature indicated by the recipe by 1 or 2 degrees.
- The altitude will also affect the success of the recipe; if you live in the mountains you will have to make the necessary adjustments in accordance with the normal rules of cooking at high altitude.
Step 3. If you don't have one yet, buy a good quality candy thermometer
Candy making is an exact science as well as an art, and you will need faithful and effective tools.
Never touch the bottom of the pan with the thermometer. Choose a pot that is high enough for the thermometer, hanging from the edge, to be away from the bottom
Step 4. Do not change the quantities of ingredients indicated in the recipe
These are tested quantities. Even duplicating them, maintaining their proportions, can lead to failure.
Step 5. Choose the largest stove you have
This will distribute the heat in the pot more evenly.
Step 6. Learn to test the consistency of the candy
You can do this manually or by using the thermometer. Of course, with the thermometer everything will be easier.
Method 1 of 4: Basic recipe
Step 1. Before starting, get all the ingredients and tools you need
Put everything in its place.
Step 2. In a large saucepan, mix the sugar, corn syrup, and water
Turn on the heat to medium level and stir for about 5 minutes to dissolve the sugar. Then bring the mixture to a boil without stirring, it should take about 5 more minutes.
Step 3. When it comes to a boil, raise the flame
Just before the mixture reaches 150ºC, add the color and flavorings. Boiling will allow the color and aromas to be distributed evenly
Step 4. Look at the thermometer and wait for the temperature to reach 150ºC
(If you don't have a thermometer fill a glass with very cold water and throw a drop of boiling caramel into the water, if it solidifies into a small ball and floats on the surface you can go to the next step). Once you reach 150 ° C, immediately remove the mixture from the heat or it will burn!
Even after removing the pot from the heat the temperature will continue to rise, do not worry, the important thing is that you have removed it from the heat at the right time
Step 5. If you haven't done this before, while the mixture is still very hot, add a pinch of flavored oil and a few drops of food coloring of your choice
Stir quickly.
- Mix different colors to create special shades. If you want, add color and then mix to create a subtle swirl effect.
- Blend different flavors or transfer the mixture to dehydrated fruit to add texture.
Step 6. Line a baking sheet with parchment paper and then pour the hot mixture over it
Let it cool down. Roll it out evenly before it gets too cold.
- It is not recommended to put the mixture in the freezer as it will harden too quickly.
- If you want you can pour the mixture into candy or cake molds to get the shapes you prefer.
Step 7. After about 30 minutes - 1 hour the mixture will have cooled and you can break it up to make candy
Step 8. Sprinkle them with powdered sugar
Or leave them natural, they will be shiny and create the effect of a beautiful colored glass window.
The icing sugar prevents the candies from sticking together to form a single piece. If you prefer not to use it, spread the candies on parchment paper and leave enough space between them so that they cannot stick
Step 9. Save your candy if you want
It is best to keep them in paper bags or metal cans. You'll find them ready for your first bout of greed or your first sugar drop.
Method 2 of 4: Fruit Drops
Fruit drops are very traditional hard candies and will allow you to add your favorite flavor.
Step 1. Before starting, get all the ingredients and tools you need
Put everything in its place.
Step 2. Line a baking sheet
Use parchment paper or grease it lightly.
Step 3. Pour the sugar, glucose, and 175ml water into a thick-bottomed saucepan
Stir with a wooden spoon to completely liquefy the sugar.
Step 4. Put on the fire
Bring to a boil. Cover and simmer for another 3 minutes.
Step 5. Remove the lid
Wait until the temperature reaches 154ºC.
Step 6. Add the cream of tartar and fruit extract (essence)
Mix carefully and quickly.
Step 7. Pour the candy syrup into the previously prepared pan
Step 8. Wait until the candies are cold enough to handle
Lightly grease some scissors and then cut out the candy sheet. Create small rectangles and then rub them between your hands to give it a spherical shape.
Step 9. Roll your candies in powdered sugar
Step 10. Done
You can wrap them in clear cellophane sheets or put them in jars and create gift boxes. Line the inside of the jar with parchment paper.
Step 11. Store them in an airtight container
Make sure that moisture does not get into the container or the candies will lose their good looks and stick to each other.
Method 3 of 4: Lollipops
Lollipops are a delicious and fun alternative to the more classic hard candies.
Step 1. Before starting, get all the ingredients and tools you need
Put everything in its place.
Step 2. Measure the aromas and follow the instructions on each of them to proportion them to the other ingredients
Step 3. Pour the sugar and glucose into a saucepan
Add 150ml of water. Put the pot on a low heat and stir to dissolve the sugar.
Step 4. Bring to a boil, then cover and simmer another 3 minutes
Step 5. Remove the lid
Let it boil until the temperature reaches 130ºC.
Step 6. Remove from heat
Quickly separate the mixture into 3 or 4 parts and then add a different flavor for each of them.
Step 7. Line a tray with parchment paper and, with the help of a spoon or ladle, pour large drops of syrup onto the paper
Place a lollipop stick in the center of each shape and cover it with more syrup if necessary.
Step 8. Let the lollipops cool and harden
Gently remove them from the paper and wrap them in clear cellophane. Alternatively, stick them in a cake pops holder and share them with your guests.
Method 4 of 4: Barley sugar
This traditional recipe brings back a "grandmother's remedy" to the present day. In fact, when we were children we were given to fight coughs with a little sweetness.
Step 1. Before starting, get all the ingredients and tools you need
Put everything in its place. Line a baking sheet with parchment paper or lightly grease a marble surface.
Step 2. Cook the barley in water for 5 hours
Use a low flame and do not lose sight of it so as not to risk burning it. If necessary, add more water.
Step 3. Drain it
It will look like a whitish jelly. Put it back in the pot.
Step 4. Heat the sugar
Then add it to the pot and stir until completely melted, use a low heat.
Step 5. Bring to a boil and cook until the temperature has reached 156ºC
Step 6. Pour the mixture onto the parchment paper or marble
Step 7. Wait until the mixture is cool enough to touch and then cut it into long strips with lightly greased scissors
Twist each strip on itself, immediately after cutting it.
Step 8. Let the strips cool and harden completely
Wrap them in cellophane, one by one, or store them in an airtight container.
Advice
- It is highly recommended to use a candy thermometer. Alternatively, you will get a result more like sugar than a hard candy. The thermometer will make the process much easier.
- If you don't have a thermometer, pour a few small drops of syrup into the ice water every few minutes. When you see small, hard, non-sticky, bent threads or balls forming, remove the pot from the heat.
- Hard candies are a great gift idea. Place them in a glass jar or make a cellophane bag and decorate it. Add a label so the recipient knows what flavor to expect.
- If you like to experiment, try mixing different flavors to create a unique flavor.
Warnings
- Watch out for your teeth! It is always better to suck, rather than bite, hard candy.
- Hot sugar reaches very high temperatures, just like oil. If a drop of syrup hits you it will stick to your skin and burn for several seconds.
- This recipe is not suitable for making with the help of children under the age of 12. If you prepare candy with older children, you still assume a constant supervisor role.
- Candies should be eaten in moderate quantities and not as part of a normal diet.
