5 to 6 glasses confectioners' sugar
2 glasses sugar
3/4 cup light maize syrup
1/2 cup water
1 to 2 tsp anise, orange or orange extract
Red, yellow-colored or orange fluid foods shading, optional
Complete a 15-in. x 10-in. x 1-in. pan with confectioners' glucose to a detail of 1/2 in. Using the manage of a wood made scoop, make a ongoing curved-line indent in the sugar; set pan aside.
In a large heavy pot, merge the glucose, maize syrup and the water. Bring to a steam over method warm, mixing sometimes. Protect and continue cooking for 3 minutes to melt any glucose gems.
Discover and prepare on medium-high warm, without mixing, until a sweets temperature gauge flows 300° (hard-crack stage). Eliminate from the heat; mix in draw out and meals shading if preferred.
Carefully add into a glass calculating cup. Working quickly, add into prepared indent in pan. Protect sweets with confectioners' glucose. When sweets is cool enough to deal with, cut into pieces with a scissers. Store in a protected package. Yield: 3/4 lb.
Editor's Note: We suggest that you analyze your sweets temperature gauge before each use by providing the water to a boil; the temperature gauge should read 212°. Modify your formula temperature up or down based on your analyze.
Nutritional Facts 1 providing (1 ounce) is equal to 383 calorie consumption, track fat (trace soaked fat), 0 cholestrerol levels, 26 mg salt, 99 g carbs, 0 roughaege, 0 proteines