I do one cup surgar 1/2 cup water 1/3 cup honey. Boil on med heat for 15 minutes. Let cool just a bit. Pour into silicone molds. When fully cooled pop them out then bag. Mine come out just right. Note: dont walk away, surgar may burn
Instead of using parchment you can use confectioner sugar (powdered sugar). Layer a pan about 1/4 in to 1/2 deep (depending on what your making) as it allows for easy clean up and a less "flat" appearance. Once layered with sugar gently press the shape you want, in this case the spoon bottom. Then place your candy filled spoon into the indentation. You will find the powdered sugar absorbs the moisture and the tackiness of the candy goes away. This works amazing for hard candy like cough drops, cinnamon candy etc. Also, I have used that thermometer and it is notoriously incorrect, because it traps water/moisture inside and often gives a false reading. Use a digital thermometer, I use a cheapo one from Amazon. Tip, if the color changes too dark (think of mahogany wood) you've gone too far... It also depends on you ingredients as food coloring can make that tough to tell etc. Anyhow, loved the video ❤️
I did the same thing last week what a mess only way I got the temp up was turn it up . Mine turned out soft crack and was burnt taste but would melt on the counter after rapping it in wax paper with confectionery sugar spread on the honey rolled out and cut into bite size taffy ( mine was just honey nothing else) I messed up ad started with 2 cups of honey.
I do one cup surgar 1/2 cup water 1/3 cup honey. Boil on med heat for 15 minutes. Let cool just a bit. Pour into silicone molds. When fully cooled pop them out then bag. Mine come out just right.
Note: dont walk away, surgar may burn
I have been looking for molds. I’ve only found lollipop molds.
I got mine at Walmart for $4.00 they also have some on the temp app and amazon
I got the cutest heart molds at walmart
@@denisepayse5706 thanks
Making candy is a labor of love... It takes FOREVER to reach hard ball but when it does, it does super quickly!
Instead of using parchment you can use confectioner sugar (powdered sugar). Layer a pan about 1/4 in to 1/2 deep (depending on what your making) as it allows for easy clean up and a less "flat" appearance. Once layered with sugar gently press the shape you want, in this case the spoon bottom. Then place your candy filled spoon into the indentation. You will find the powdered sugar absorbs the moisture and the tackiness of the candy goes away.
This works amazing for hard candy like cough drops, cinnamon candy etc.
Also, I have used that thermometer and it is notoriously incorrect, because it traps water/moisture inside and often gives a false reading. Use a digital thermometer, I use a cheapo one from Amazon. Tip, if the color changes too dark (think of mahogany wood) you've gone too far... It also depends on you ingredients as food coloring can make that tough to tell etc. Anyhow, loved the video ❤️
So many great tips! Thank you! I’m looking at making these again soon, I’ll give these ideas a try.
Do yall grow white corn on your farm
Usually just yellow or a mix
I did the same thing last week what a mess only way I got the temp up was turn it up . Mine turned out soft crack and was burnt taste but would melt on the counter after rapping it in wax paper with confectionery sugar spread on the honey rolled out and cut into bite size taffy ( mine was just honey nothing else) I messed up ad started with 2 cups of honey.
Oh no! How disappointing.
Why use vinegar? I think u said vinegar. Do you sell these? You can probably add elderberry all types of herbs.
Thanks for sharing...
I read two reasons, a balance of tartness with the sweet and keeps sugar from crystallizing
@@KowalskiMountain Thank you. Very interesting... so cool.