Clear Hard Candy (Make a Gift of Candy)

Ingredients

• 2 cup sugar
• ½ cup light corn syrup
• ½ cup water
• 1 tbsp vinegar
• ¼ cup optional; or 2 tbsp creme de menthe syrup; or a few drops of flavor extract and color frozen cranberry concentrate, thawed

Method

1. Stir the sugar, corn syrup, water and vinegar in a heavy saucepan. Bring to a boil and cook over high heat until the foam subsides into large bubbles and the syrup forms a 2-inch thread when tilted from the side of a spoon (280 degrees on a candy thermometer). Reduce the heat and continue to boil slowly until the thermometer reads 300 degrees and a little syrup dropped in cold water forms a brittle thread. Immediately remove from the heat and add the cranberry concentrate or other flavor and color, being careful to avoid splatter. Stir until the color is uniform.
2. Pops: Pour in circles or shapes on a lightly oiled cookie sheet or cool marble slab. Press a cut drinking straw or dowel into the soft candy. Let stand to harden, then wrap in clear plastic.
3. Shapes: Pour into lightly oiled cookie cutters placed directly on cookie sheets. When hard, run hot water over; press out to release. Let dry well before wrapping and packing.
4. Candy 'glass' pieces: Pour out the candy mixture about 3/8-inch thick on lightly greased cookie sheets or flat pans. When hard, remove and break. Pack in sealed jars.
5. Candied berries or nut clusters: Pour hot Clear Hard Candy syrup over individual berries or clusters of nuts, or dip them in the syrup; cool on racks. Re-dip if necessary.
6. Dandy Milk Candy: In a heavy broad saucepan, stir together 1 can (14 oz) sweetened condensed milk, 2 cups dry instant non-fat milk solids, 2 tablespoons butter and 2 teaspoons almond extract. Stirring constantly to prevent scorching, cook over very low heat for about 8-10 minutes, or until the mixture is very stiff and a small amount dropped from a spoon holds its shape. Remove from the heat, cool slightly, fold in 1/2 cup chopped nuts and 1/2 cup chopped dried or glaceed fruit. Cool thoroughly, then knead briefly, dusting with confectioners' sugar. Cut or mold into shapes. Makes 1 1/2 pounds. (Chocolate Milk Candy: substitute 1/4 cup cocoa powder for 1/4 cup dry milk.)
7. Candied Orange Peel: Slit the rinds of 4 navel oranges into quarters, then strip off. Cut the peel, with inner white pith, into 1/4-inch wide strips. Place in a saucepan, cover with 2 quarts water. Boil 5 minutes, drain quickly; repeat three times to remove the bitter flavor, but do not overcook. Drain the peel on paper towels, pressing gently. Combine 2 cups sugar and 1 cup water; boil until clear. Add the peel; cook over low heat 10 minutes. Cover, let stand overnight. Cook over low heat until most of the sugar is absorbed; watch to avoid scorching. Lift the peel from the syrup and roll in granulated sugar. Store in a container with a loose lid.
8. Chocolate Caramels: Combine 1 cup light cream, 1 cup butter, 2 cups sugar, 3/4 cup light corn syrup, 1/2 teaspoon salt, 3 ounces (3 squares) unsweetened chocolate and 1/8 teaspoon cream of tartar (all ingredients except 2 teaspoons vanilla and almonds or walnut halves) in a heavy saucepan; cook over low heat, stirring constantly, until the sugar dissolves. Cook until the syrup forms a firm ball in cold water (about 245 degrees). Remove from the heat, stir in the vanilla. Pour into a buttered 9x9x2-inch pan; do not scrape the saucepan. Press nuts in 3/4-inch rows on top. Let cool. Cut into 3/4-inch squares. Turn out of the pan onto a baking sheet or cool marble slab. Let dry, then wrap. Makes 144 caramels.

Notes

By Sylvia Schur, Parade, December 9, 1979. A holiday candy-gift feature; the Clear Hard Candy is the base recipe, with companion recipes (Dandy Milk Candy, Candied Orange Peel, Chocolate Caramels) on the same clipping.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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