Candy Can
Making Candy Can be as easy as Pie
candy cans
Even without candy molds, a candy thermometer or a free afternoon to devote to the enterprise, candy can become part of the modern home cook’s repertoire. A hands-on candy making (candy can) class at Central Market in Dallas tackled Salted Butter Caramels that cooked for some 25 minutes to reach a precise 257 F. Hand-formed truffles and white chocolate candy with almonds, however, were doable and delicious.
After it cools, you can customize the mix with seasonal candy-coated chocolates. Many home cooks are familiar with microwave peanut brittle. There are plenty of shortcut truffle concoctions and fudge recipes. Fudge dipped in a good melted chocolate outshines one dipped in some of the waxier, less-flavorful melting barks.
Fondant sounds fancy, but easy no-cook versions can be flavored with quality extracts, colored and wrapped around bits of fruit or nut and dipped in chocolate. It’s rewarding to see people enjoying candy (candy can) she has made, Martha says.
Candy canes are easy to be available in stores at least two months of the year, but there is something satisfying about making your own, even if only to say that you’ve done. The recipe for candy canes is a traditional pulled candy, flavored based on a simple sugar syrup with mint extract. You can always vary the flavors and colors to customize your candy. Be warned that pulling candy can be tricky the first time, so be prepared something “special ” poles have on your first attempt.
If you have never pulled candy, before you read the step – by-step photo instructions showing how to pull candy.
Preparation time: 1 hour, 15 minutes
Total time: 1 hour, 15 minutes
ingredients:
• 3 cups granulated sugar
• 1 cup light corn syrup
• 1/4 cup water
• 1/2 tsp peppermint extract
• A few drops of red food coloring
• Plastic gloves
Other posts you may be interested in reading: Nostalgic Candies
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