this worked out sooo great! I didnt have thermometer, so i just eyeballed it. its done by 7~9 min, you can see it with dropping the syrp into cold water.
If you coat the measuring cup with cooking oil before you put in the corn syrup it will come out very easily. So much so that you won't have to scrape.
Tried this recipe and everything went well up until pouring it in the heat resistant containers which I mistook as regular measuring cups (where it either warped or put a hole through them). Was a good learning experience and candy came out with some of the batch, though I still need to experiment more with the recipe to get what I'm looking for. I was curious on where can I get similar heat resistant containers that you use in the video?
Thanks for trying out the recipe & sorry to hear about your frustrations! I will link below some products that would work great. Good luck on your next batch! www.countrykitchensa.com/shop/essentials/silicone-measuring-beaker/40/542/174/659409/ www.countrykitchensa.com/shop/essentials/silicone-melting-cups/40/582/1011/659408/
Perfect! I’m trying to learn some new candies to make for Easter this year. I’m going to try this. Thank you for teaching me something new! I make cooking videos too! It’s a pleasure to learn from other talented creators like you! I hope we can learn more from each other!
Does the oil you add to the mold make the candy slimy or stick during packaging/storing? I use powdered sugar, but wanted a nicer presentation than always having the sugar on my candy. I strayed away from the oil for fear of having oil on my finished product. I would be interested in hearing your results with using the oil. Thank you. Matt
HI Matt! There was a little bit of oil left on the candy when removed from the mold. By the time I got to packaging it, the oil had evaporated. Have you tried using hi-sweet in your candy recipe rather than corn syrup? Hi-sweet is a powdered version of corn syrup that still adds sweetness to the candy without adding any moisture. With less moisture in your candy, it should not stick together or require a powdered sugar coating. Let me know if you have any other questions! I hope this helps!
Country Kitchen SweetArt... this is terrific. I just tried with cooking spray. Worked like a charm. My presentation is so much better now. Clear like glass!!! :D I will also try the product you mentioned. I will have to get some. Not sure if they have it at Walmart or should I purchase online)
@@pmedic297 I am so happy to hear that worked for you! Hi-sweet is a specialty product that you are not likely to find at a grocery store. We sell it online and in our store along with many other candy making tools and ingredients. Here is the link to the product on our website: www.countrykitchensa.com/shop/ingredients-icing-colors-flavors/hi-sweet-additive-for-hard-candy-mix/46/593/786/619163/
@@imafluffyjedi you can use silicone molds. Works well and easy to release from. One problem I did have was pouring some would go on the in-between of the molds I had which left me with less candy. I am now going to get the equivalent silicon mold that she is so there won't be waste. The silicone molds are great for shapes. I made bears and the infused ones I put in thc shaped ones.
Depending on how much spice you want on the candy, you can either roll the candy in a bowl of the spices once they are set. Or, you could sprinkle the spices over the back side of the candies in the mold before they have set up.
It's about color and flavor.. all you need to do to make rock candy is take water, sugar and corn syrup up to hard break temp which I believe is 300-310F.
This often happens because there is too much moisture in the candy. Be sure to cook out all of the water in your mixture and make sure your candy thermometer is calibrated to ensure you are cooking it to the right temperature. We hope this helps!
You should use a rubber spatula and wipe it on the side of the pot you’re using not the side of the measuring cup also shouldn’t stir mixture once it Begins boiling untill gets to 300 because you’re messing with temps and stuff
Hi there! The amount of a flavoring added depends on how big of a batch of hard candy you are making as well as the flavoring being used. For example, peppermint oil is very strong compared to the cotton candy. We added 5-7 drops in the video to each bowl of hard candy mixture, but the amount could change depending on which flavoring is being used.
Hello! The candy will become thicker and harden as it cools. Since the candy mixture needs to be heated to 300°F (148°C) and it is liquid at that point, it will likely be thick at 90°C.
Hello! The best substitution for corn syrup is invert sugar. Both of these prevent crystallization in your hard candy and are not flavored. Honey and simple syrup can also be used instead of corn syrup but keep in mind they will not prevent crystallization and the honey will add to the flavor profile. We hope this helps!
Where did you get the red containers you poured it into to put in the flavors and how much time do you have to add the flavors before having to pour into the molds?
If the candy becomes very sticky or has a grainy texture, it has most likely gone bad. Store the candy in an air tight container at room temperature and it will last for about 3-4 weeks.
The clear gel-like ingredient was corn syrup. The ingredients are listed in the video when they are added to the pot. For this candy recipe we used 1 & 1/2 cups sugar, 1/2 cup water, and 3/4 cup light corn syrup. Combine all ingredients in a saucepan, place over medium heat and stir occasionally. Boil ingredients until they have reached 300°F. Remove from heat, flavor and color as desired. Pour into candy molds.
This is the same amounts I use, it's not bad. It's Gotta reach 300, or, yes, it's sticky. But, so far, this ratio- has proven itself For me. Repeatedly
What is your favorite flavor of hard candy to make?
this worked out sooo great! I didnt have thermometer, so i just eyeballed it. its done by 7~9 min, you can see it with dropping the syrp into cold water.
If you coat the measuring cup with cooking oil before you put in the corn syrup it will come out very easily. So much so that you won't have to scrape.
Thank you for posting this! I’m new to candy making and I’ve been wondering if there was a better way.
Mix with the water
@@saraholvera4473 excellent. I hope it is going well. Learning all the time myself
Did you try it out?
Thank you!! * gets on knees dramatically bowing down and extending arms to further towards you demonstrate my forever gratitude*
I always use the LorAnn microwave hard candy recipe. It always comes out perfectly! No thermometer required.
I’ve never heard of it made that way. I’ll have to look it up😊
We are so glad to hear that!
Awesome. Broke college student here and I wanna try this and don’t want to buy a thermometer so thanks
Where can I get the heat proof bowls?
amazon, i found the same ones on there for 20 bucks
Tried this recipe and everything went well up until pouring it in the heat resistant containers which I mistook as regular measuring cups (where it either warped or put a hole through them). Was a good learning experience and candy came out with some of the batch, though I still need to experiment more with the recipe to get what I'm looking for. I was curious on where can I get similar heat resistant containers that you use in the video?
Thanks for trying out the recipe & sorry to hear about your frustrations! I will link below some products that would work great. Good luck on your next batch!
www.countrykitchensa.com/shop/essentials/silicone-measuring-beaker/40/542/174/659409/
www.countrykitchensa.com/shop/essentials/silicone-melting-cups/40/582/1011/659408/
Perfect! I’m trying to learn some new candies to make for Easter this year. I’m going to try this. Thank you for teaching me something new! I make cooking videos too! It’s a pleasure to learn from other talented creators like you! I hope we can learn more from each other!
Used this recipe thinking it would perfectly fit 1 mold because I have the same exact one and it ended up making enough to fill over 2...
At what point am I suppose to add the THC?
After you pull it off the heat!
Tincture to sugar first. Look up green dragon
Id say same time as flavour/colour to avoid breaking it down with the heat
Do I need to use the corn syrup? What does it do and what will the candy be like without it?
thank you so very much tiny giant looks delicious!!!!!!
Does the oil you add to the mold make the candy slimy or stick during packaging/storing? I use powdered sugar, but wanted a nicer presentation than always having the sugar on my candy. I strayed away from the oil for fear of having oil on my finished product. I would be interested in hearing your results with using the oil. Thank you. Matt
HI Matt! There was a little bit of oil left on the candy when removed from the mold. By the time I got to packaging it, the oil had evaporated. Have you tried using hi-sweet in your candy recipe rather than corn syrup? Hi-sweet is a powdered version of corn syrup that still adds sweetness to the candy without adding any moisture. With less moisture in your candy, it should not stick together or require a powdered sugar coating. Let me know if you have any other questions! I hope this helps!
Country Kitchen SweetArt... this is terrific. I just tried with cooking spray. Worked like a charm. My presentation is so much better now. Clear like glass!!! :D I will also try the product you mentioned. I will have to get some. Not sure if they have it at Walmart or should I purchase online)
@@pmedic297 I am so happy to hear that worked for you! Hi-sweet is a specialty product that you are not likely to find at a grocery store. We sell it online and in our store along with many other candy making tools and ingredients. Here is the link to the product on our website: www.countrykitchensa.com/shop/ingredients-icing-colors-flavors/hi-sweet-additive-for-hard-candy-mix/46/593/786/619163/
What about silicon molds
@@imafluffyjedi you can use silicone molds. Works well and easy to release from. One problem I did have was pouring some would go on the in-between of the molds I had which left me with less candy. I am now going to get the equivalent silicon mold that she is so there won't be waste. The silicone molds are great for shapes. I made bears and the infused ones I put in thc shaped ones.
If I wanted to coat the hard candy with chile powder and other spices like Mexican candy what would be the best way to do this?
Depending on how much spice you want on the candy, you can either roll the candy in a bowl of the spices once they are set. Or, you could sprinkle the spices over the back side of the candies in the mold before they have set up.
None of these videos tell us where yo buy the molds
Hello Christine! Check out the description under each video to find links to the products used in that video.
can i use this sugar for a cutton candy?
Is there a particular reason this has been boiled until it is caramelized? Maillard effect really affects the taste of candy.
It's about color and flavor.. all you need to do to make rock candy is take water, sugar and corn syrup up to hard break temp which I believe is 300-310F.
Somehow my candy gets soft at the end. What could it be?
This often happens because there is too much moisture in the candy. Be sure to cook out all of the water in your mixture and make sure your candy thermometer is calibrated to ensure you are cooking it to the right temperature. We hope this helps!
You should use a rubber spatula and wipe it on the side of the pot you’re using not the side of the measuring cup also shouldn’t stir mixture once it Begins boiling untill gets to 300 because you’re messing with temps and stuff
Did u have left over candy or was it a perfect for 1 tray?
Hello Mayolo! We had a little extra, enough to make another half tray.
How much flavoring oil?
Hi there! The amount of a flavoring added depends on how big of a batch of hard candy you are making as well as the flavoring being used. For example, peppermint oil is very strong compared to the cotton candy. We added 5-7 drops in the video to each bowl of hard candy mixture, but the amount could change depending on which flavoring is being used.
How much ml of candy does this make?
Does it stay liquid at 90 degrees celcius?
Hello! The candy will become thicker and harden as it cools. Since the candy mixture needs to be heated to 300°F (148°C) and it is liquid at that point, it will likely be thick at 90°C.
@@ShopCountryKitchen thank you would like to use it for a disposter
How long do they stay well ?
Hi! Properly stored, hard candies will last for about 12 months at normal room temperature.
What can I replace corn syrup with?
Hello! The best substitution for corn syrup is invert sugar. Both of these prevent crystallization in your hard candy and are not flavored. Honey and simple syrup can also be used instead of corn syrup but keep in mind they will not prevent crystallization and the honey will add to the flavor profile. We hope this helps!
@@ShopCountryKitchen Thank you
Why it becomes soft after 2 days
The humidity plays a large role in how well the candy holds up!
Where did you get the red containers you poured it into to put in the flavors and how much time do you have to add the flavors before having to pour into the molds?
You add the flavour and all the rest when the temp reaches 300 and take off the heat stir around a bit and add. Hope this helps. 👍
amazon, i found the same ones on there for 20 bucks
how do we know expire of our own made product?
If the candy becomes very sticky or has a grainy texture, it has most likely gone bad. Store the candy in an air tight container at room temperature and it will last for about 3-4 weeks.
What is the clear “gel” that you add in before boiling? Do you have an ingredients list/text instructions please?
The clear gel-like ingredient was corn syrup. The ingredients are listed in the video when they are added to the pot. For this candy recipe we used 1 & 1/2 cups sugar, 1/2 cup water, and 3/4 cup light corn syrup. Combine all ingredients in a saucepan, place over medium heat and stir occasionally. Boil ingredients until they have reached 300°F. Remove from heat, flavor and color as desired. Pour into candy molds.
Corn syrup lmao come on now
David Otero haha ikr
@@davidotero9817 what should I do diff?
Corn syrup is the most common, some use honey or other like syrups
how do i get it out of the mold
Once the candy has cooled and set up in the mold, it should pop right out!
Feels like WAY too much corn syrup. That would make the candy inedibly sticky.
This is the same amounts I use, it's not bad. It's Gotta reach 300, or, yes, it's sticky. But, so far, this ratio- has proven itself For me. Repeatedly
Yeah that's why you add water and cook it to high temperature so it is more viscous
🙏
Why isnt my sugar becoming hard? Its just goo
Did you cook it to 300°f if not itll be soft and two if in high humidity itll become soft
What the hell is this music
I see people asking where to get heat proof bowls. Google it.