Festive Anise Hard Candy Recipes

ANISE CANDY

Steps:

• Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals., Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring. , Pour into prepared dish. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners' sugar in a pan; add candy and roll until coated. Brush off excess sugar with a pastry brush. , Store at room temperature in an airtight container.

ANISE CANDY

Steps:

• 1. Boil sugar, syrup, water and vinegar to hard crack stage (300 degrees on a candy thermometer). Don't Stir!!
• 2. Remove froom fire and stir in oil flavoring and food coloring. This will smoke but it's O.K.
• 3. Pour into a shallow, lightly greased 18 X 12 inch pan.
• 4. When it starts to set make marks to cut into small squares about 1 inch.
• 5. Let harden at room temperature.
• 6. Break into pieces by hand. A kitchen table knife will help break up the larger pieces. Put into an air-tight container. This does not get sticky when cracked and cooled properly.
• 7. May dust with powdered sugar if desired.

ANISE HARD CANDY

Steps:

• In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extract and food coloring (if using anise oil, keep face away from mixture as the aroma will be very strong). Pour into a buttered 13-in. x 9-in. pan. When cooled slightly but not hardened, cut into 1-in. squares. Cool completely. Store in an airtight container.

CHRISTMAS HARD CANDY

Steps:

• Put a couple of LIGHTLY oiled and then wiped out, 10" frying pan (metal--not cast iron) in the freezer for 20 minutes or so before starting the candy (one for each batch).
• Put the confectioners sugar in a bowl and put on the table where you will be working with the candy.
• Put the Karo syrup, sugar, and water in a large saucepan; bring it to a boil and cook over medium heat till thermometer reaches 300F to 305F (hard crack stage).
• Immediately take off the stove and add the flavoring and the food coloring.
• Pour into the cold pans and wait till it starts to set; it will cool around the edges first.
• When it does, start picking up and snipping with scissors to desired size.
• Put into the confectioners sugar and leave there, tossing every so often, till you are done.
• When that particular flavor is done, put the candy in a sifter and sift the confectioners sugar off and put into a clean bowl; save this sugar for the next batch.
• AMOUNT OF OIL FLAVORING THAT I USE:.
• cinnamon--scant 1/2 teaspoon (deep red); lemon--full 1/2 teaspoon (yellow); anise--full 1/2 teaspoon (blue); lime--full 1/2 teaspoon (light green); spearmint--exactly 1/2 teaspoon (dark green); orange--full 1/2 teaspoon (medium orange); clove--level 1/4 teaspoon (this flavor is very strong--no color).

ANISE CANDY

Steps:

• Boil sugar, syrup and water until hard crack stage when dipped in cold water.
• Remove from heat; add flavoring and food color; shake pan to mix, do not stir.
• Pour onto a cooking sheet and cut at once.

OLD FASHIONED HARD CANDY

Steps:

• Generously coat a cookie sheet with confectioners' sugar, and set aside.
• In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
• Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.