Hard Candy Caramel (workshop)
Description
To make hard candies, I recommend purchasing special molds designed specifically for hard candies, as silicone chocolate molds may not withstand the high temperature of hot sugar syrup. You will also need: a candy thermometer, a heat-resistant measuring cup, an oil spray, special food-grade colorings, and flavoring oils intended specifically for "hard" candies.
Instructions
- 1
Step 1
First, calibrate your thermometer; it is very important that it shows the correct temperature.
- 2
Step 2
Place the candy molds in the sink and spray them with oil.
- 3
Step 3
Cover all work surfaces with foil.
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Step 4
Place the prepared molds on the foil.
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Step 5
In a small saucepan or skillet, mix all the ingredients except the flavoring. Note: Based on my subsequent experience making candies, I would recommend adding the food coloring at the end of the process, together with the candy flavoring oil.
- 6
Step 6
Attach the candy thermometer so that it does not touch the bottom of the saucepan.
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Step 7
Everything is ready for cooking the sugar syrup. Turn the heat to maximum and do not leave the stove. When the sugar syrup comes to a boil, the temperature will quickly rise to 100 degrees, and there will be a lot of steam as the water evaporates.
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Step 8
The syrup continues to boil, and now the temperature rises more slowly, with almost no steam. But don't leave the stove, as the process will now proceed very quickly.
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Step 9
As soon as the temperature of the boiling syrup reaches 150 degrees, turn off the heat.
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Step 10
Immediately pour the boiling sugar syrup into a heat-resistant mug: this will stop the syrup from continuing to boil, and it will be convenient to pour the syrup from the mug with a spout into the molds.
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Step 11
Be careful, the syrup is very hot, so you need heat-resistant and sufficiently spacious cookware. At this stage, you can add flavoring oil (and food coloring). Thoroughly mix the additives into the syrup.
- 12
Step 12
Now, very quickly but carefully, pour the hot sugar syrup into the molds, as the syrup sets very fast—you have only 6 to 7 minutes at most. Try not to overfill individual caramel molds, otherwise it will be harder to remove the candies later.
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Step 13
Leave the filled molds on the table for 10 minutes at room temperature.
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Step 14
Remove the molds, first covering the table with foil.
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Step 15
The hard candy is ready! You can easily remove the thin layer of oil by wiping each candy with a paper towel. Alternatively, you can dust the candies with powdered sugar and gently brush off the excess with a soft brush, giving the candy surface a frosted-glass appearance. Store the candies in an airtight container.
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Step 16
You can make candies of different shapes and colors, for example, like these. Small candies can be used to decorate homemade cakes and desserts.
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Step 17
You can package the candies as a gift, for example, for Valentine's Day.