Wednesday, 24 April 2013

Licorice Caramel Candy Recipe

Licorice Caramel Candy Recipe

    1-1/2 tsp butter
    2 glasses sugar
    3 glasses large cooking lotion, divided
    1-1/3 glasses light maize syrup
    2 tsp anise extract
    1/4 to 1/2 tsp. red insert meals coloring


    Line an 8-in. rectangle pan with aluminum foil. Oil the metal aluminum foil with 1-1/2 tsp butter; set aside.
    In a large Saucepan, merge the glucose, 1-1/2 glasses lotion and maize syrup. Bring to a steam over method heat; mixing regularly. Prepare and mix until a sweets heat range gauge flows 234° (soft-ball stage). Progressively add staying cream; return to a steam, mixing regularly, until a sweets heat range gauge flows 248° (firm-ball stage).
    Eliminate from the heat; mix in draw out and meals shading. Add into prepared pan (do not clean pan). Cool completely before reducing. Store in an air-tight package in the fridge. Yield: about 1 lb (about 4 dozen).

Editor's Note: We suggest that you analyze your sweets heat range gauge before each use by providing water to a boil; the heat range gauge should read 212°. Modify your formula heat range up or down based on your analyze.

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