Hard Tac Candy Recipes

HARD CANDY

Steps:

• In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 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 flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

HARD TACK CANDY

Steps:

• Line a large baking sheet (at least 12x17") with parchment paper. Set aside.
• Place the sugar, water and corn syrup in a saucepan and place over medium heat. Mix constantly until the sugar melts and the mixture starts to boil.
• Continue to cook and stir. The first time you make this, you may want to keep the heat at medium. Once you are comfortable with the process, feel free to turn up the heat. Just continue to mix gently. Be patient!!! Temperature is everything. This recipe will not work if you take it off the heat too soon.
• Constantly measure the temperature of the boiling sugar mixture and cook until it reaches 280º Fahrenheit. At this point, add in the food coloring. Add a few drops at a time until it reaches the color you'd like.
• Continue to cook the mixture until it reaches 290º Fahrenheit. Don't rush this process! Make sure it hits at least 290º, but up to 295º is ok.
• Remove the sugar from the heat and stir in the flavored oil.
• Immediately pour the hot sugar on the prepared pan. Make sure you don't have a super thick layer or it will be hard to crack apart.
• Allow the mixture to cool completely (this will take about 30 minutes).
• Use a meat mallet to crack the candy into pieces.
• Place the candy pieces into a zippered bag. Add the powdered sugar and shake to coat.
• Store in an airtight container at room temperature. The candy will keep this way for several months.

SIMPLE HARDTACK

Steps:

• Mix the flour, water and salt together, and make sure the mixture is fairly dry.
• Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
• Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven).
• When it's done, you'll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it's fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it's delicious!

HARD CANDY

Steps:

• Mix syrup, sugar and water.
• Bring to hard/crack boil on candy thermometer.
• Stir in Candy oil and food coloring. (watch about the steam coming off of the mixture, it can really get you).
• Butter the heat resistant surface you will be working on. (She had a marble candy board, I use a cookie sheet).
• When cool enough to touch with hands (but not too cool or it will be too late), butter you hands and kitchen scissors and begin cutting pieces with scissors.
• Put pieces in a bowl of confection sugar (coats each piece from sticking to one another) and when you get alot in the bowl, skake it thru a stainer to get excess off.
• This is a very, very fast paced thing! We always cut it to make small pieces, and we bent in any sharp edges to make it easier for the kids. I have poured it into the cookie sheet and as it sets up, you scour it with a pizza cutter. When completely cooled you can break it apart. It all depends on whether I have help or not.

OLD-FASHIONED HOMEMADE HARD CANDY

Steps:

• In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
• Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
• Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

OLD FASHIONED HARD CANDY

Steps:

• Butter two 15x10x1-in. pans; set aside. In a large heavy saucepan, combine the sugar, corn syrup, water and food coloring. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring. Immediately pour into prepared pans; cool. Dust with confectioners' sugar; break into pieces. Store in airtight containers.

HARD TAC CANDY

Steps:

• in a large heavy sauce pan combine sugar, corn syrup, and water. Cook on medium high heat until candy thermometer reads 300 degrees(hard crack stage) stirring occasionally.
• Remove from heat stir in oil and food coloring keeping face away from mixture as odor is very strong. Immediediately pour onto an oil cookie sheet or i use a wax paper covered cookie sheet.
• Cool completely and break into pieces dust with powdered sugar and enjoy. Store in airtight containers.

HARD CANDY

Steps:

• Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside. , In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals., Uncover and 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 desired. , Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container.