Hard Candy

This is a recipe that's available everywhere, but it's too good not to share anyways. Mainly to encourage others to make it (and use the molds!): hard candy! 

Back when Nate & I got married and I was just starting to REALLY cook, the idea of using a candy thermometer intimidated me. Looking back, I'm not really sure why, but it did. Now I pull out my candy thermometer for everything that calls for it--if the recipe is temperature sensitive, I always use it. 

I actually started making hard candy partly to do something fun & new, and partly to send some to my grandma in Florida. She used to make it, years ago, but doesn't anymore. Now I send about 5 flavors to her every year! I have to make sure she remembers that I'm her favorite, while she's so far away. (Grandpa, too!) ;) 

If you've never made hard candy, it might seem intimidating, but the hardest part is making sure not to breathe in when you are mixing in the flavoring. Trust me. You'll only smell that flavoring for days.  (Cinnamon is effective at clearing your sinuses, though...) The rest, though you have to move quickly at some points, is easy!

Remember, comments are loved! Give it a try, and let me know! What are your favorite flavors?

Printable Recipe

Hard Candy

Ingredients

• 2 cup sugar
• ⅔ cup light corn syrup
• ¾ cup water
• 1 dram lorann flavoring (Anise, wintergreen, butterscotch/butter rum, and cinnamon are the 4 biggest hits in my family!)
• food coloring
• powdered sugar

Directions

1. In a 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using (which I always recommend), making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.  
2. Continue to cook the syrup, without stirring, until the temperature reaches 260º; add drops of coloring until desired hue is achieved. (Recommendations vary here, but I usually do about 20 for most colors, that's enough to make it nice & bright.) Do not stir; boiling action will incorporate color.
3. Remove from heat precisely at 300°, or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add flavor and stir. 
4. Carefully pour syrup onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate. Alternately, pour into greased molds. (I always recommend using molds. I started last year, and will never go back!)
5. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper.  Store hard candy in a cool, dry place. Do not refrigerate.

Yield/Time

Approx 400

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

6

Source (for original): Lorann

Cereal Cookies - no bake!

Originally published 3/26/14, slightly updated 9/8/16

This is one of those recipes that's simple, easy, and kids love.... If I am in the mood to make cookies but am limited on time, this is perfect! (Aside from no-bakes, of course.... those are my favorites!)

It's something Mama's been making for ages, and I don't even know where she originally got the recipe. The back of a Cheerios box, probably. To be honest, you don't even have to use Cheerios. (Although I always forget they are called Cereal Cookies, and call them Cheerio Cookies....) I've only ever used Cheerios, so I can't say how other cereals work with it, but I would imagine there are plenty of others that work well too.

Remember, comments are love! Let me know if you try them!

Printable Recipe

Cereal Cookies

Ingredients

• 1 cup sugar
• 1 cup light corn syrup
• 1 1/2 cups peanut butter
• 4 cups Cheerios

Directions

1. In a large saucepan, combine sugar & syrup. Over medium-high heat, bring to a full boil. 
2. Remove pan from heat. Stir in peanut butter until smooth, then stir in Cheerios until well coated. Drop by teaspoonful onto waxed paper.(Teaspoonful of course being relative.... I usually make my cookies pretty big!)

Yield/Time

Approx 28 cookies
Prep/Cook time: 20 minutes

Nutrition Facts

Approx 162 calories each

Source (for original): Mama

Homemade Werther's Caramels

I am usually up for the challenge of making something new, so when my big brother requested that I make homemade Werther's, I decided to give it a shot. 

I've had other homemade caramels before--the soft, chewy kind. I honestly wasn't fond of the flavor of those, so I was a little nervous about making some myself. Then I found a recipe that said they tasted like the hard Werther's candies, so I was off to the store to get some cream! (The only thing it required that I don't usually have in my cupboards.)

These things were definitely a hit! They are very hard--at first, then they soften in your mouth. The taste is perfect. They taste just like Werther's. (And now, typing about them, I'm going to have to go get one; please excuse me....) 

I knew I wasn't going to see my big brother for awhile, so I had originally planned on just making another batch closer to when I was going to see him.... but then I decided to surprise him and mail out a care package! He was pretty happy too; but I'm not sure if he was more excited about the caramels or the picture his nephew colored for him!

My only complaint is how hard they are to cut. I let them cool too long, not realizing they would get as hard as they did, and couldn't cut them easily. (It turned into a long, painful process.) When making these, I would recommend scoring them early on in the hardening process, or cutting early. (Similar to what many people do with hard candy.) 

Aside from that, I won't change anything for next time. I think I will try one of the soft caramel chew recipes in the future, but these are most definitely on my make-again list!

Remember, comments are love!

Caramels

Ingredients

• 3 cups of granulated sugar
• 1 cup light corn syrup
• 1 cup cream
• 1 cup butter
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a 3 quart (or larger) pan, (Note: I used a 3 quart saucepan, and was afraid it was going to boil over. It never did, but it had me nervous the whole time) melt butter over low heat. 
2. Once melted, add sugar, corn syrup, cream, and salt. Insert candy thermometer (making sure not to touch the bottom of the pan), and bring to a boil over medium-high heat, stirring frequently. 
3. (While boiling, grease a medium cookie sheet covered in aluminum foil.)
4. Once it comes to a full boil, swirl the pot slightly but do not stir. Boil to hard ball stage, 250° - 266°. Remove from heat, then add in vanilla.
5. Pour immediately into greased cookie sheet. Allow to cool slightly, then score with oiled knife or pizza cutter. Wrap in wax paper (if desired), store at room temperature.

Yield/Time

1 hour

Source (for original): Instructables