A friend of mine has a son with dye sensitivities and food allergies that loves hard candy. This candy recipe can be flavored with any combination of natural flavors without any fear of harming your loved ones.
Prepare: 5 minutesmins
Bake: 25 minutesmins
Rest Time: 25 minutesmins
Total Time: 55 minutesmins
Servings: 40pieces
Equipment
Thermometer
Pastry Brush
Ingredients
1 ½cups(300g) sugar
½cup(120mL) water
1tsp(5mL) peppermint oil or extract
Instructions
In a 3 quart pan, stir together the sugar and water.
Line and grease a 8-9" (20-23cm) heat proof container with aluminum foil sprayed with cooking spray or parchment paper. I don't recommend using glass as it can crack with thermal shock.
Place the pan on a stovetop and turn the heat to medium. Stir the sugar mixture over medium heat until the sugar dissolves. If any sugar crystals are on the sides of the pan, brush them down into the mixture with a pastry brush dipped in water.
Once all the sugar is dissolved, turn up heat to medium high and bring the mixture to a boil. Stop stirring once it begins to boil. Continue to cook on medium high heat until hard-crack stage is reached 310°F (154°C.)
Remove from heat. Let it stop boiling and add in the peppermint oil. Stir carefully with a clean heat proof spoon or spatula to mix in the oil.
Pour on baking sheet. Allow to cool 5-10 minutes and score the candy with a knife for more uniform pieces.
Let cool completely before breaking apart at score lines and store in an airtight container.
Notes
You can coat the candy with powdered sugar to prevent them from sticking if you live in a humid climate but be aware that powdered sugar often contains cornstarch.
It's best to make this candy on a dry day as it's hygroscopic and can become sticky if the air is humid.
If any sugar crystals begin to form on the sides or you see sugar on the sides of the pan at any time, you must wash them down with a wet pastry brush dipped in water or the sugar may crystalize and you'll have to start over.
If you do not have a thermometer, you are in luck since we didn't use food coloring. The sugar will change from clear to a pale yellow.
You can also check by dropping a small amount of the mixture into a container of cold water. Wait about 15-20 seconds or until cool before removing and checking. It should be brittle and crack between your fingers.
You can use any flavor, not just peppermint. Simply replace with equal amounts. Never use essential oils in baking or cooking. Only use flavorings that are labeled as food safe.
Some find adding a teaspoon of lemon juice or vinegar to the sugar water helps with preventing crystallization. It can alter the taste slightly to those sensitive to bitter tastes.
Non-stick pans are notorious for causing sugar to crystalize when making candy. A good stainless steel pan with a heavy bottom is ideal.
The syrup is very hot.Never leave the pan unattended and take extreme care when working with heating sugar.
Adjust the heat as necessary.Do not allow the mixture to boil over, especially on glass stovetops.Hot sugar syrup can damage glass surfaces.Electric glass stovetops are not recommended for making candies.
Do not touch or taste hot sugar or candy.Use oven mitts and let the candy cool completely before handling or consuming.You will be burned if you fail to heed this advice.