How to Make Hard Candy
Uploader Comments (nmplantlady)
Top Comments
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i did all of that but mine tasted like crap!!!
All Comments (62)
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not such a good video, very unclear maybe some more details?
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mine doesnt stick together its kinda powdery and dry :(
need help here please!!!!
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Wow looks yummy Grandma..
I wish my Grandmother is still alive.. so i can ask her to teach me how to make sweets. :D
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I just made it, following your instructions, and it is so good. Thank you! The mother of a childhood friend of mine used to make this and we've lost contact, I thought I'd never know how she did it. Now I do!
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You probably should put those in small molds.. seems like that could cut someones mouth..especially a child
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Hi! I just have one question. Can we use corn starch for the last part where we have to put them in a plastic bag?
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It need to get to 300 degree. How much flavoring did you use? Seems to me that it is different for different flavors. In cinnamon I uses 1/2 oz for a hot candy and 1/4 oz for a mild candy. I used 1 dram of cherry and I think it still needs more.
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Thx this really is going good cooking now. :)
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I tried homemade hard candy today and know I need to make it since its so addictive! thanks for the recipe
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stupid fat granny friend
Lewpetlols 5 months ago
@Lewpetlols ... sorry ... too bad you have nothing better to do than bash other people ... and you're "perfect," I'm sure?
nmplantlady 2 months ago 6
Is there a substitute for Corn syrup? We can't find it here in india
aditi1998 8 months ago
@aditi1998 - you can make it at home ... below are a couple of recipes to try!
nmplantlady 2 months ago
@aditi1998 2 cups sugar 3/4 cup water 1/4 tsp. cream of tarter dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan. Uncover; cook until it reaches soft ball stage. Stir often. Cool syrup and store in a covered container at room temperature. Keeps 2 months. Yield: almost 2 cups. For dark corn syrup add 1/4 cup molasses to the above recipe.
nmplantlady 2 months ago
I just made a batch of hard candy and it didn't harden. It was very gummy. I didn't know that the sugar need to reach 200 degrees. And to stop and let the mixture bubble. AH!! Good to know these tips.
charlenemaekelley 1 year ago
@charlenemaekelley ... yes, and DON'T stir it after it starts bubbling!!
nmplantlady 2 months ago